Haberfellner Flour Type 1050 / W1600 25 kg

Haberfellner Wheat Flour Type 1050 / W 1600

Healthy wheat bread flour for dark breads, mixed breads and for spicy pastry specialties.

Haberfellner Wheat Flour Type 1050 (Germany Typing) / W 1600 (Austria Typing) is particularly rich in minerals and vitamins and has excellent baking properties for the production of a wide variety of baked goods and dishes: value-added breads and buns, sweet pastries and hearty biscuits or spicy dishes. The Wheat Flour Type 1050 / W 1600 can also be wonderfully mixed with other types of flour like the Haberfellner Wheat Flour Type 405 / W 480 finely milled or the Haberfellner Rye Flour Type 997 / R 960. Only Austrian wheat is used for the wheat flour. The wheat is guaranteed to be GMO-free and is strictly controlled for pesticides.

Haberfellner Wheat Flour Type 1050 / W 1600 Overview:

• Ideal for baking bread, mixed bread and spicy pastries
• 100% natural without additives
• Made from Austrian wheat
• Guaranteed GMO-free
• Strictly pesticide controlled
• Bakery quality
• Type 1050 (after typing Germany)
• Type W1600 (after typing Austria)

Characteristics:

• Higher nutrient content than pure white flour
• Popular flour for baking bread
• Good baking properties
• Degree of grinding approx. 82 - 85%
• Mineral content 0.91g / 100g

Use:

The Wheat Flour Type 1050 / W 1600 can be used to bake all kinds of delicious breads and spicy pastries. Due to the particularly good baking properties, the Wheat Flour Type 1050 / W 1600 is a popular household flour for the preparation of mixed breads, brown breads, healthy wheat buns or spicy quiches and cakes.

Tip:

Instead of the classic household Flour Type 405 / W 480 Wheat Flour Type 1050 / W 1600 can be used in all bread recipes. This makes the bread and pastries even more aromatic and gets the typical bread character through the dark crust. The Wheat Flour Type 1050 / W 1600 can also be wonderfully mixed with other types of flour like the Rye Flour Type 997 / R 960.

Storage:

Flour should be stored at home as dry, dark and 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