- Ideal for baking, cooking, for doughs and sauces
- Higher nutrient content than pure white flour
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Strictly pesticide controlled
- Bakery quality
€6.99*
No longer available
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
Haberfellner is flour - best quality from Austria for over 120 Years.
Purest flour from one of the most modern mills in Europe
The name Haberfellner stands for the best and purest flour from Austria. The Haberfellner Mill is Austria's largest private mill and one of the most modern mills in Europe. Through the use of innovative device technologies, its own laboratory and uncompromising quality standards, the Haberfellner Mill has been producing flour from the best raw materials for over 120 Years.
The traditional company Haberfellner sources the highest quality grain from over 300 Upper Austrian contract Farmers. Bakery partners of the Haberfellner company are identified as "Backfein-Bakers" and process the flour into the finest baked Goods. For years, bakers have trusted the strictly tested, high-quality flours from the Haberfellner Mill. Through the sustainable project Backfein Qualitätsweizenanbau Oberösterreich, Haberfellner relies on consistently high quality from cereals to tasty baked Goods. A seamless traceability from the grain farmer, the storage and grinding up to the delivery of the finished flour is guaranteed by the use of modern device Technologies.
Highest flour quality - The Haberfellner family is personally responsible for the Promise.
Regionality and products from home, that is what the traditional Haberfellner company stands For. In its sustainable philosophy, Haberfellner Mühle attaches great importance to its commitment to procuring the best raw materials, product technologies and protecting the Environment. The family management at Haberfellner and the motivated employees serve as a strong foundation for a successful Future. With the know-how, the experience gained through more than 120 years and the high quality standards, the Haberfellner Mill creates the purest flour for the finest cooking recipes and delicious baked Goods.
Exceptional variety of flour, as multifaceted as nature
Whether for fine pastries, cakes, sauces, pizza, dumplings, pasta or strong mixed breads - the traditional Haberfellner company has the right flour for every cooking and baking Recipe:Wheat Flour Type 405 / W 480 finely milled, Coarse and Universal, Wheat Flour Type 1050 / W 1600, Whole Wheat Flour, Spelled Flour Type 550 / W 700 finely milled, Kornplus 10-grain flour, Rye Flour Type 997 / W 960, Wheat Flour Type 550 / W 700 , Pizza Flour Special Type 550 / W 700 / Tipo 00, Gingerbread Flour baking mix, wheat semolina Coarse.
Interesting facts about cereals and flour
Pure flour for fine baked goods - best grain and gentle grinding process
Flour can be obtained from a variety of cereals - including wheat, spelled, rye, oats, rice, millet and wild Rice. Flour can also be made from pseudo cereals such as quinoa, amaranth, maize and Buckwheat. Not every flour is suitable for every Purpose. Bread can make only from bread cereals, which include rye flour, wheat flour and spelled Flour.
The degree of grinding indicates how much of the outer peripheral layers of the grain is also ground, which contains important minerals and Vitamins. The most important nutrients are in the outer dark shell and decrease to the light, inner flour Body. That is why dark flour, like rye flour, is also healthier than light Flour.
| Country of origin: | Austria |
|---|---|
| Quality: | 100% natural ingredients, GMO free |
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15 April 2020 16:39
Sehr gut
Schnelle Lieferung und gute Qualität. Angemessener Preis im Vergleich zu Amazon während der Krise. Vielen Dank
12 April 2020 18:41
Sehr gutes Mehl
Sehr gutes Mehl und schnell, reibungslose Abwicklung.
5 April 2020 23:12
Danke für die schnelle Lieferung nach Deutschland
Schnelle und gute Lieferung trotz Corona und Landesgrenze. Das Mehl ist super für Brot und Pizza. Vielen Danke und bleiben Sie Gesund. Bernhardine
21 April 2022 15:35
Klasse Mehl
Super zum backen . Habe es für Brötchen und Kuchen benutzt, sehr gute Qualität. Schnelle Lieferung.
7 April 2020 22:15
Schnelle Lieferung, gute Qualität
Alles bestens, gerne wieder
5 April 2020 21:26
Sehr gutes Mehl
und schnelle Lieferung. - Danke.
25 May 2020 21:48
. Mehl
Ist ein super gutes Produkt und würde super schnell nach Deutschland 🇩🇪 geliefert Dankeschön
5 April 2020 21:11
Super
Gute Produkte, super Service
1 April 2022 22:18
Sehr gutes Mehl
Immer wieder zufrieden mit Lieferung und Qualität. Zum backen super
