Haberfellner Wheat Flour Type 550 / W700 optimal 25 kg

Haberfellner Wheat Flour Type 550 / W 700 optimal

Nutrient-rich fine wheat flour for baking, cooking, for dough and for thicken sauces.

The Haberfellner Wheat Flour Type 550 (Germany typing) / W 700 (Austria typing) optimal is very fine-grained and is often used in the kitchen and bakery for the preparation of tasty bread, cakes, pasta, yeast and strudel dough. It is also particularly suitable for the production of yeast pastry and for thicken sauces. The Wheat Flour Type 550 / W 700 optimal has a higher mineral content than the Wheat Flour Type 405 / W 480 and is therefore a little darker. Only Austrian wheat is used for the wheat flour. Wheat is guaranteed GMO-free and is strictly controlled for pesticides.

Haberfellner Wheat Flour Type 550 / W 700 optimal Overview:

• Ideal for baking, cooking, for doughs and sauces
• 100% natural without additives
• Made from Austrian grain
• Strictly pesticide controlled
• Guaranteed GMO-free
• Bakery quality
• Type 550 (after typing Germany)
• Type W700 (after typing Austria)ideal for baking bread

Characteristics:

• Popular household flour for bread
• Higher nutrient content than pure white flour
• Good baking properties
• Slightly darker than the standard wheat flour type 405 / W 480
• Mineral content 0.55g / 100g

Use:

The Wheat Flour Type 550 / W 700 optimal is the ideal baking flour for the preparation of fine pastries made from baking powder dough, yeast dough, biscuit dough or sand mass and for many other cooking and baking recipes such as dumplings, cookies, pancakes or strudel. Also pasta doughs can be made! Due to the fine grain, the Wheat Flour Type 550 / W 700 optimal combines faster with the other ingredients than pure white flour and is therefore often used for thicken sauces. Also delicious yeast pastry such as donuts taste particularly good with Wheat Flour Type 550 / W 700 optimal.

Tip:

The Wheat Flour Type 550 / W 700 optimal can be used in all cooking and baking recipes that list the Wheat Flour Type 405 / W 480. Bread recipes taste really delicious when you mix the Wheat Flour Type 550 / W 700 optimal with other types of flour like the Organic Wholegrain Wheat flour or the Rye Flour Type 997 / R 960.

Shelf life and storage:

Flour should be stored at home as dry, dark and so cool as possible. Flour is best stored in an airtight container, such as plastic cans, so that insects do not enter and the flour does not take on any odors. It is also not recommended to store flour next to the dishwasher (moisture) or the oven (temperature fluctuations).

The shelf life of flour depends on the type of flour and the correct storage. Basically, white flour can be stored practically indefinitely. Whole wheat flour becomes perishable earlier due to its high fat content.

Size:

1 kg
5 kg
25 kg