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Haberfellner Wheat Flour Typ 405 / W 480 universal Popular household flour which can be used for all cooking and baking recipes! The Haberfellner wheat flour type 405 (Germany typing) / W 480 (Austria typing) universal is one of the classic household flours and cake flours. Wheat flour can be used for any recipe where you are not sure which flour - whether smooth or grippy - is used. Only Austrian wheat is used for the wheat flour. Wheat is guaranteed GMO-free and is strictly controlled for pesticides. Wheat Flour Typ 405 / W 480 universal is ideal for the production of pastries, cakes, tarts, cookies, ticken a sauce and for all doughs. Wheat Flour Typ 405 / W 480 universal Overview: Suitable for all recipes 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 405 (after typing Germany) Type W 480 (after typing Austria) Characteristics: Ideal flour for light, fine-pored baked goods Most popular household flour Good baking properties Longer shelf life than dark flour Mineral content 0.40g / 100g Use: Classic household flour, which is suitable for use in all recipes. Ideal flour for cakes, fine baked goods, white bread, for thicken sauces and for doughs such as biscuit-, yeast- or shortcrust doughs. Tip: If you want to prepare your baked goods healthier and with a higher nutrient content and still not want to do without the loose and fine-pored baking properties of the wheat flour type 405 / W480 universal, mix the flour with a flour of a higher typ like wheat flour Type 500 / W 700 or 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 kg5 kg25 kg

Leimüller wheat flour type 1050 / W 1600 The Leimüller wheat flour 1050/1600 is particularly suitable for mixed bread and for baking cookies. This wheat flour with type 1050 (according to typing in Germany) or type W1600 (according to typing in Austria) is coarser ground and contains a mineral content of 0.91 to 1.2 g per 100 grams. The darker color comes from the fact that not everything has been removed from the outer layer and so a large part of the mineral content has been preserved. Mixed with a flour with a lower typing, the flour is particularly suitable for the production of mixed breads. Overview of Leimüller wheat flour type 1050 / W 1600: ideal as bread flour or baking flour 100% natural without additives made from Austrian grain guaranteed GMO-free strictly Pesticide Controlled bakery quality Type 1050 (after typing Germany) Type W1600 (after typing Austria) Characteristics: Significantly more substantial than standard wheat flour type 405 Mineral content 0.91g / 100g Use: Ideal as bread flour for baking brown bread or mixed bread, as well as baking flour for savory cakes or quiches. Tip: To increase the adhesive strength, you can mix the flour with a lower typing. Storage: Store hygienically, cool and dry. Content: 5 kg25 kg

Leimüller wheat flour type 550 / W 700 The Leimüller wheat flour is particularly suitable for bread making! The Leimüller wheat flour type 550 (Germany typing) or W 700 (Austria typing) is finely grained and especially suitable for bread making. The flour from the Leimüller mill is guaranteed to be GMO-free and pesticide-free and is made from Austrian grain. Overview of Leimüller wheat flour: ideal for baking bread 100% natural without additives made from Austrian graingGuaranteed GMO-free strictly pesticide-controlled bakery quality Type 550 (after typing Germany) Type W700 (after typing Austria) Characteristics: A little darker than standard wheat flour type 405 Mineral content 0.55g / 100g Use: Ideal for fine-pored doughs with very good baking properties. Due to the higher grip, it takes up more slowly when the dough rises and the dough thus remains more stable. Ideal for baking bread! Tip: For hobby bakers, we recommend mixing types 405 and 550 together. Storage: Store hygienically, cool and dry. Content: 5 kg 25 kg

Leimüller rye flour type 1150 / R 960 Ideal for baking bread, as it enables the dough to ferment well. Only Austrian rye is used for the rye flour Type 1150 / 960 from the Leimüller mill. The rye is guaranteed GMO-free and is strictly controlled for pesticides. The rye flour is particularly suitable for gingerbread, hearty pastries and bread. The proportion of minerals in this rye flour is approx. 21%. Overview of Leimüller rye flour type 1150 / 960: 100% natural without additives made from Austrian rye guaranteed GMO-free bakery quality strictly pesticide controlled Type 1150 (after typing Germany) Type 960 (after typing Austria) Characteristics: More substantial than wheat flour Mineral content 0.91g / 100g Use: Ideal as flour for the classic rye mixed bread. Tip: To increase the adhesive strength, you can mix the flour with a lower typing. This guarantees the looseness and elasticity of the baked goods. Content: 5 kg 25 kg

Leimüller rye flour type 997 / R 960 / normal Ideal for baking bread, as it enables the dough to ferment well. Only Austrian rye is used for the rye flour Type 997 / R960 from the Leimüller mill. The rye is guaranteed GMO-free and is strictly controlled for pesticides. The rye flour is particularly suitable for gingerbread, hearty pastries and bread. The proportion of minerals in this rye flour is approx. 21%. Overview of Leimüller rye flour type 997 / R 960: 100% natural without additives made from Austrian rye guaranteed GMO-free bakery quality strictly pesticide controlled Type 997 (after typing Germany) Type R960 (after typing Austria) Characteristics: More substantial than wheat flour Mineral content 0.91g / 100g Use: Ideal as flour for the classic rye mixed bread. Tip: To increase the adhesive strength, you can mix the flour with a lower typing. This guarantees the looseness and elasticity of the baked goods. Content: 5 kg 25

Haberfellner Rye Flour Type 997 / R 960 Classic household flour for bread, gingerbread, hearty pastries and spicy dishes.For the Haberfellner Rye Flour Type 997 (Germany typing) / R 960 (Austria typing) only Austrian rye is gently and professionally ground to rye flour. The Rye flour Type 997 / R 960 is a healthy and popular bread flour for the preparation of strong rye bread, mixed bread, gingerbread, spicy dishes and hearty pastries. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides. Haberfellner Rye Flour Type 997 / R 960 Overview: For dark bread, spicy pastries and gingerbread 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 997 (after typing Germany) Type R960 (after typing Austria) Characteristics: Rich in fiber, vitamins and minerals Popular flour for baking bread Aromatic, filling and healthy Good baking properties Can be combined with other types of flour Mineral content about 0.91g / 100g Use: The Rye flour Type 997 / R 960 is particularly suitable for baking breads and for the preparation of hearty special pastries, gingerbread and for the production of spicy dishes such as wholegrain rye pancakes or a spicy quiche. Rye is not only one of the oldest types of cereals, but also makes an important contribution to health and nutrition thanks to its valuable ingredients such as high-quality protein, minerals and vitamins. Tip: Mixed or pure, Haberfellner Rye Flour Type 997 / R 960 can be wonderfully combined with other types of flour such as mix the Haberfellner Organic Wholegrain Wheat Flour or the Haberfellner Wheat Flour Type 405 / W 480 and conjure up all kinds of bread and pastry recipes! 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 kg5 kg25 kg

Haberfellner Spelt Flour Typ 630 / 700 finely milled Popular household flour which can be used for many aromatic cooking and baking recipes! Haberfellner Spelt Flour Type 630 (Germany typing) / 700 (Austria typing) finely milled is one of the classic household flours and cake flours and can be used in almost all conventional baking and cooking recipes instead of wheat flour. Whether pastries, cakes, tarts, pasta, dumplings or nutty loaves of bread - spelt flour is a real all-rounder in the kitchen! Only the best Austrian spelt is ground for the Spelt Flour Type 630 / 700 finely milled. The spelt is guaranteed GMO-free and is strictly controlled for pesticides. Overview: Suitable for all recipes 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 630 (after typing Germany) Type 480 (after typing Austria) Characteristics: Ideal flour for bread, pasta, tarts and cakes Nutty aromatic taste Popular household flour Good baking properties Longer shelf life than dark flour Use: The Spelt Flour Type 630 / 700 is suitable for a variety of tasty cooking and baking recipes. The Spelt Flour gives the baked goods a fine nutty aroma, especially when preparing fine pastries such as cakes and biscuit, sand or yeast dough. The floury “baking wonder” is also suitable for the production of rolls, waffles, pancakes, strudel, hearty dumplings and pasta. Tip: Spelled flour can basically be used with all conventional baking recipes. Spelled flour dough takes a little longer to rest than conventional wheat flour dough. It is advisable to add about 5% more liquid to the dough, since the dough made from spelled flour has a greater swellability. The cooked or baked goods made from spelled flour are particularly tasty when milk is used in the dough instead of water. 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

Organic Wheat Flour Type 550 / W 700 Healthy fine wheat flour for many baking and cooking recipes, for doughs and for thicken sauces. The Organic Wheat Flour Type 550 (Germany typing) / W 700 (Austria typing) has the highest organic quality, which is guaranteed by the organic seal of approval and the AMA organic seal. In the traditional Premium Bio mill in St. Martin im Innkreis, 100% Austrian wheat is gently and professionally ground into organic flour. Thanks to its very fine grain, the Organic Wheat Flour Type 550 / W 700 is often used in the kitchen and bakery for the preparation of tasty bread, cakes and pasta, yeast and strudel dough. This baking flour is also particularly suitable for the production of yeast pastry and for thicken sauces. The Organic Wheat Flour Type 550 / W 700 has a higher mineral content than the Wheat Flour Type 405 / W 480 and is therefore a little darker. The wheat is guaranteed to be GMO-free and is strictly controlled for pesticides. Organic Wheat Flour Type 550 / W 700 Overview: Ideal for baking, cooking, for dough and sauces AMA organic seal, organic seal of approval Traceable origin to the farmer 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 550 (after typing Germany) Type W 700 (after typing Austria) Characteristics: Popular household flour 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 Organic Wheat Flour Type 550 / W 700 is the ideal baking flour for the preparation of fine pastries made from baking powder dough, yeast dough and biscuit dough or sand mass and for many other cooking and baking recipes such as dumplings, cookies, pancakes or strudel. Also wholesome pasta doughs can be made! Due to the fine grain, the Organic Wheat Flour Type 550 / W 700 combines with the other ingredients faster than pure white flour and is therefore often used for thicken sauces. Also delicious yeast pastry such as donuts taste particularly good with the Organic Wheat Flour Type 550 / W 700. Tip: The Organic Wheat Flour Type 550 / W 700 can in principle be used with all cooking and baking recipes that list Wheat Flour Type 405 / W 480 finely miled. Bread recipes taste particularly delicious if you mix the Organic Wheat Flour Type 550 / W 700 with other types of flour like the Organic Wholegrain Wheat Flour or Rye Flour Type 997 / R 960. Shelf life and 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: 25 kg

Organic Rye Flour Type 997 / R 960 Classic household flour for bread, gingerbread, hearty pastries and spicy dishes. The Organic Rye Flour Type 997 (Germany typing) / R 960 (Austria typing) has the highest organic quality, which is guaranteed by the organic seal of approval and the AMA organic seal. In the traditional Premium Biomühle in St. Martin im Innkreis, 100% Austrian rye is gently and professionally ground into organic flour. The Organic Rye Flour is suitable for the preparation of rye breads, mixed breads, gingerbread, spicy dishes and hearty pastries. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides. Organic Rye Flour Type 997 / R 960 Overview: For dark bread, hearty pastries and gingerbread AMA organic seal, organic seal of approval Traceable origin to the farmer 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Characteristics: Rich in fiber, vitamins and minerals Popular flour for baking bread Aromatic, filling and healthy Good baking properties Can be combined with other types of flour Use: The Organic Rye Flour Type 997 / R 960 is particularly suitable for baking bread and for the preparation of hearty special pastries, gingerbread and for the production of spicy dishes such as healthy rye pancakes or a spicy quiche. Rye is not only one of the oldest types of cereals, but also makes an important contribution to health and nutrition thanks to its valuable ingredients such as high-quality protein, minerals and vitamins. Tip: Mixed or pure, the Organic Rye Flour Type 997 / R 960 can be wonderfully combined with other types of flour such as mix the Organic Wholegrain Wheat Flour or the Organic Wholegrain Rye Flour and conjure up all kinds of bread and pastry recipes with it!  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: 25 kg

Haberfellner Wheat Flour Typ 405 / W 480 finely milled For all doughs that do not have to swell or rest. Whether for cooking or baking, for cakes or other fine desserts: The wheat flour type 405 (Germany typing) / W 480 (Austria typing) finely milled is perfect for baking goods and desserts made from baking powder dough, yeast dough and biscuit or sand mass. Due to the fine grain of the flour, making doughs and sauces is easier and quicklier than with coarse flour. Only Austrian wheat is used for the wheat flour. The wheat is more pesticide-controlled and is guaranteed to be GMO-free. Wheat Flour Typ 405 / W 480 finely milled Overview: For all doughs that do not need to swell or rest 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 405 (after typing Germany) Type W 480 (after typing Austria) Characteristics: Finely ground flour Ideal flour for fine baked goods Popular household flour Good baking properties Longer shelf life than dark flour Mineral content 0.40g / 100g Use: The wheat flour Type 405 / W 480 finely milled can be used in the kitchen in many ways. The wheat flour is particularly suitable for the preparation of pastries made from baking powder dough, yeast dough, sand or biscuit mass. The wheat flour Type 405 / W 480 is also excellent for thicken sauces, strudel, pancakes or cookies. Tip: You can see the difference between coarse and finely milled flour by rubbing the flour between your thumb and forefinger. Finely milled flour feels finer than coarse flour and is used in all cooking and baking recipes where the dough does not have to swell. Due to the particularly fine grain, the flour combines with the rest of the ingredients more quickly than coarse flour. 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: 1kg5 kg 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 kg5 kg25 kg

Haberfellner Rye Flour Type 997 / R 960 Classic household flour for bread, gingerbread, hearty pastries and spicy dishes.For the Haberfellner Rye Flour Type 997 (Germany typing) / R 960 (Austria typing) only Austrian rye is gently and professionally ground to rye flour. The Rye flour Type 997 / R 960 is a healthy and popular bread flour for the preparation of strong rye bread, mixed bread, gingerbread, spicy dishes and hearty pastries. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides. Haberfellner Rye Flour Type 997 / R 960 Overview: For dark bread, spicy pastries and gingerbread 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 997 (after typing Germany) Type R960 (after typing Austria) Characteristics: Rich in fiber, vitamins and minerals Popular flour for baking bread Aromatic, filling and healthy Good baking properties Can be combined with other types of flour Mineral content about 0.91g / 100g Use: The Rye flour Type 997 / R 960 is particularly suitable for baking breads and for the preparation of hearty special pastries, gingerbread and for the production of spicy dishes such as wholegrain rye pancakes or a spicy quiche. Rye is not only one of the oldest types of cereals, but also makes an important contribution to health and nutrition thanks to its valuable ingredients such as high-quality protein, minerals and vitamins. Tip: Mixed or pure, Haberfellner Rye Flour Type 997 / R 960 can be wonderfully combined with other types of flour such as mix the Haberfellner Organic Wholegrain Wheat Flour or the Haberfellner Wheat Flour Type 405 / W 480 and conjure up all kinds of bread and pastry recipes! 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 kg5 kg25 kg

Haberfellner Wholegrain Rye Flour Finely ground Wholegrain Rye Flour for aromatic breads and hearty wholemeal pastries. For Haberfellner Wholegrain Rye Flour, only Austrian rye is gently and professionally ground to Wholegrain Rye Flour. The wholesome and valuable Wholegrain Rye Flour is a healthy flour alternative to light rye flour and is ideal for the preparation of wholegrain rye breads, sourdough breads, mixed breads and hearty wholemeal pastries. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides. Overview of Wholegrain Rye Flour: For strong bread and aromatic wholemeal pastries 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Characteristics: Ground from the whole grain Rich in fiber, vitamins and minerals Popular bread flour Aromatic, filling and healthy Good baking properties Use: Due to its strong aroma, Wholegrain Rye Flour is a classic bread flour and baking is worth it in two ways: the whole-grain biscuits not only taste aromatic and delicious, but are also filling and healthy, since the whole rye grain with its valuable components is ground during production. Wholegrain Rye Flour is ideal for hearty sourdough breads, strong wholemeal breads, mixed breads and for the production of gingerbread and specialty pastries. Tip: It is important when baking with Wholegrain Rye Flour that a little more liquid is added due to the greater swelling capacity. Basically, about 10-20% more milk or water is sufficient. Aromatic spicy breads taste particularly good if you mix the Wholegrain Rye Flour with Organic Wholegrain Wheat Flour or Haberfellner Wheat Flour Type 1050 / W1600! Shelf life and 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. Content: 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 kg5 kg25 kg

Haberfellner Wholegrain Wheat Flour The healthy alternative to light wheat flour is suitable for many cooking and baking recipes.The Haberfellner Wholegrain Wheat Flour is gently and professionally ground to whole wheat flour from Austrian wheat. The wholesome and valuable Wholegrain Wheat Flour is the healthy alternative to the light Wheat Flour Type 405 / W 480 and is suitable for almost all recipes that are to be prepared healthier. Whether rolls, dumplings, mixed breads, noodles, cookies or for the production of hearty pastries and biscuits, the whole wheat flour can be used to conjure up a wide variety of cooking and baking recipes! The wheat is guaranteed to be GMO-free and is strictly controlled for pesticides. Wholegrain Wheat Flour Overview: For aromatic bread, rolls, cakes, pastries and much more Healthy flour alternative to light wheat flour 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Characteristics: Round from the wholegrain of wheat Rich in fiber, vitamins and minerals Dark aromatic bread flour Wholesome, filling and healthy Good baking properties Use:The Wholegrain Wheat Flour is a classic dark bread flour due to its strong aroma and baking is therefore twice as worthwhile: baked goods made from Wholegrain Wheat Flour do not only taste aromatic and delicious, but are also filling and healthy, because the whole wheat grain with its valuable components is ground during production. Not only baking breads, pastries, noodles, dumplings and biscuits succeed with the Wholegrain Wheat Flour, with the Wholegrain Wheat Flour pastries made from curd or yeast dough, pancakes and sand masses also become an aromatic taste experience for the palate. Tip: For the wholegrain variant, Wholegrain Wheat Flour can simply be used instead of the light Wheat Flour 405 / W 480 in recipes for yeast and batter. It is important when baking with Wholegrain Wheat Flour that a little more liquid is added due to the greater swelling capacity. Basically, about 10-20% more milk or water is sufficient. Aromatic spicy baked goods taste particularly good if you mix the Haberfellner Wholegrain Wheat Flour with the Haberfellner Organic Wholegrain Rye Flour! 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 kg5 kg 25 kg

Haberfellner Black Flour Type R 2500 Black rye flour as an ideal addition to baking with rye flour for aromatic, juicy and dark bread. For Haberfellner Black Flour Type R 2500 (Austria typing) only Austrian rye is gently and professionally ground to Black Rye Flour. As an addition to the conventional Haberfellner Rye Flour Type 997 / R 960, bread and rolls with the Black Flour Type R 2500 are particularly crispy, dark and get the typical aromatic bread character like a master baker. The healthy Black Rye Flour makes your bread even juicier and stays fresh longer. The Black Rye Flour also provides you with valuable vitamins, minerals and fiber. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides. Haberfellner Black Flour Type R 2500 Overview: For dark rye bread and savory rye pastries 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type R2500 (after typing Austria) Characteristics: As an addition to Rye Flour Thanks to the black rye, the bread stays fresh for a particularly long time Rich in fiber, vitamins and minerals Aromatic, filling and healthy Good baking properties Can be combined with other types of flour Mineral content about 2.50g / 100g Use: The Black Flour Type R 2500 is the ideal flour for baking bread! By adding Black Flour Type R 2500 you get more taste, a dark color and a typical bread character when baking bread and rolls. The Black Rye Flour is ideal for mixing with other types of rye flour such as Haberfellner Rye Flour Type 997 / R960, Organic Wholegrain Rye Flour or Organic Rye Flour Type 997 / R960. Rye is not only one of the oldest types of cereals, but also makes an important contribution to health and nutrition thanks to its valuable ingredients such as high-quality protein, minerals and vitamins. Tip for baking with Black Rye Flour: To make your bread particularly tasty, you should replace about 8% - 20% of the total flour with the Black Rye Flour. The result is dark, juicy bread with a balanced acidity and a long keeping fresh. You can mix it with other types of rye flour, such as Organic Wholegrain Rye Flour, Haberfellner Rye Flour Type 997 / R960 or Organic Rye Flour Type 997 / R960. Shelf life and 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: 20 kg

Organic Wholegrain Rye Flour The full alternative to light wheat flour is perfect for almost all cooking and baking recipes. The Organic Wholegrain Wheat Flour has the highest organic quality, which is guaranteed by the organic seal of approval and the AMA organic seal. In the traditional Austria Premium Bio mill in St. Martin im Innkreis, 100% Austrian wheat is gently and professionally ground into organic flour. The wholesome and valuable Organic Wholegrain Wheat Flour is the healthy alternative to the light Wheat Flour Type 405 / W 480 and is suitable for almost all recipes that are to be prepared healthier. Whether mixed breads, pastries, dumplings, noodles, cookies or for the production of biscuits, the Organic Wholegrain Wheat Flour is a real "baking miracle"! The wheat is guaranteed to be GMO-free and is strictly controlled for pesticides. Organic Wholegrain Wheat Flour Overview: For aromatic bread, cakes, hearty pastries, pastries and much more Healthy flour alternative to light wheat flour AMA organic seal, organic seal of approval Traceable origin to the farmer 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Characteristics: Round from the wholegrain of wheat Rich in fiber, vitamins and minerals Dark aromatic bread flour Wholesome, filling and healthy Good baking properties Use: The Organic Wholegrain Wheat Flour is a classic dark bread flour due to its strong aroma and baking is therefore twice as worthwhile: baked goods made from Organic Wholegrain Wheat Flour do not only taste aromatic and delicious, but are also filling and healthy, because the whole wheat grain with its valuable components is ground during production. Not only baking breads, pastries, noodles, dumplings and biscuits succeed with the Organic Wholegrain Wheat Flour, with the Organic Wholegrain Wheat Flour pastries made from curd or yeast dough, pancakes and sand masses also become an aromatic taste experience for the palate. Tip: For the wholegrain variant, Organic Wholegrain Wheat Flour can simply be used instead of the light Wheat Flour 405 / W 480 in recipes for yeast and batter. It is important when baking with Organic Wholegrain Wheat Flour that a little more liquid is added due to the greater swelling capacity. Basically, about 10-20% more milk or water is sufficient. Aromatic spicy baked goods taste particularly good if you mix the Organic Wholegrain Wheat Flour with the Organic Wholegrain Rye Flour! 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: 25 kg

Haberfellner Wheat Flour Typ 405 / W 480 universal Popular household flour which can be used for all cooking and baking recipes! The Haberfellner wheat flour type 405 (Germany typing) / W 480 (Austria typing) universal is one of the classic household flours and cake flours. Wheat flour can be used for any recipe where you are not sure which flour - whether smooth or grippy - is used. Only Austrian wheat is used for the wheat flour. Wheat is guaranteed GMO-free and is strictly controlled for pesticides. Wheat Flour Typ 405 / W 480 universal is ideal for the production of pastries, cakes, tarts, cookies, ticken a sauce and for all doughs. Wheat Flour Typ 405 / W 480 universal Overview: Suitable for all recipes 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 405 (after typing Germany) Type W 480 (after typing Austria) Characteristics: Ideal flour for light, fine-pored baked goods Most popular household flour Good baking properties Longer shelf life than dark flour Mineral content 0.40g / 100g Use: Classic household flour, which is suitable for use in all recipes. Ideal flour for cakes, fine baked goods, white bread, for thicken sauces and for doughs such as biscuit-, yeast- or shortcrust doughs. Tip: If you want to prepare your baked goods healthier and with a higher nutrient content and still not want to do without the loose and fine-pored baking properties of the wheat flour type 405 / W480 universal, mix the flour with a flour of a higher typ like wheat flour Type 500 / W 700 or 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 kg5 kg25 kg

Organic Wholegrain Rye Flour Finely ground organic wholegrain rye flour for aromatic breads and hearty wholegrain biscuits. The Organic Wholegrain Rye Flour has the highest organic quality, which is guaranteed by the organic seal of approval and the AMA organic seal. In the traditional Premium Bio mill in St. Martin im Innkreis, 100% Austrian rye is gently and professionally ground into organic flour. The strong Organic Wholegrain Rye Flour is suitable for the preparation of wholegrain rye breads, sourdough breads, mixed breads and hearty wholegrain pastries. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides. Organic Wholegrain Rye Flour Overview: For strong breads and aromatic wholegrain pastries AMA organic seal, organic seal of approval Traceable origin to the farmer 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Characteristics: Ground from the whole grain Rich in fiber, vitamins and minerals Popular bread flour Aromatic, filling and healthy Good baking properties Use: The Organic Wholegrain Rye Flour is a classic bread flour due to its strong aroma and baking is worth it in two ways: the wholegrain pastries not only taste aromatic and delicious, but are also filling and healthy, because the whole rye grain with its valuable components is ground during production. The Organic Wholegrain Rye Flour is ideal for hearty sourdough breads, strong wholegrain breads, mixed breads and for the production of gingerbread and special baked goods. Tip: It is important when baking with Organic Wholegrain Rye Flour that a little more liquid is added due to the greater swelling capacity. Basically, about 10-20% more milk or water is sufficient. Aromatic spicy breads taste particularly good if you mix the Organic Wholegrain Rye Flour with the Organic Wholegrain Wheat Flour. 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: 25 kg

Haberfellner Pizza Flour Special Type 550 / W 700 / Tipo 00 Finest pizza flour for original crispy pizza like from Italy! The Haberfellner Pizza Flour Special Type 550 (Germany typing) / W 700 (Austria typing) / Tipo 00 (Italy typing) is produced exclusively from high-quality gluten-rich wheat varieties and, as the name suggests, is suitable for elastic, airy and crispy pizza doughs. Whether pizza margarita, pizza rolls or fine Italian baked goods - with this pizza flour made from 100% Austrian wheat you bring Italian cuisine home! The Pizza Flour Special Type 550 / W 700 / Tipo 00 can also be used for all other cooking and baking recipes that can be made with Wheat Flour 405 / 480 finely milled. The wheat is guaranteed GMO-free and is strictly controlled for pesticides. Pizza Flour Special Type 550 / W 700 / Tipo 00 Overview: For original Italian pizza 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 550 (after typing Germany) Type W 700 (after typing Austria) Type W 00 (after typing Italy) Characteristics: For elastic, airy pizza dough Most popular pizza flour Suitable for many other baking and cooking recipes Good baking properties Longer shelf life than dark flour Mineral content 0.55g / 100g Use: With the Pizza Flour Special Type 550 / W 700 / Tipo 00 you can make original italian airy, light, elastic pizza dough! When making pizza flour, only the most gluten-containing types of wheat are mixed, that means cereals with a lot of glue. Pizza flour is perfect in Italian cuisine for pizza or pizza rolls. The pizza flour special type 550 / W 700 / Tipo 00 can also be used in the production of pastries from baking powder dough, yeast dough, choux pastry, sand or biscuit mass, for thicken sauces, for strudel, pancakes or biscuits. Basic recipe for Italian pizza dough: Ingredients: 1 cube of yeast or dry yeast, 500 g of pizza flour, 2 tablespoons of Italian olive oil, 250 ml of warm water, 1 teaspoon of salt, 1 pinch of sugar First, the pizza flour is sifted into a bowl for the pizza dough. Mix the lukewarm water with the yeast, a pinch of salt, sugar and the oil. Now pour the water, yeast and oil mixture over the flour. First knead with a hand mixer for about 5 minutes. Finally knead by hand - this will make the dough smooth and smooth.Our tip: If the dough sticks too much to your hands, just add more flour. Cover the dough bowl and let it rise in a warm place for about 45 minutes - this will double the volume of the pizza dough. In the meantime, clean the kitchen and preheat the oven to 250 degrees (circulating air 220). Now cut the pizza dough in half and roll out thinly on a floured work surface. Top with tomato sauce and all kinds of ingredients as you like. Bake the pizza in the oven for about 15 minutes. The recipe makes 2 pizzas. Buon appetito! Shelf life and 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 kg5 kg25 kg

Organic Wheat Flour Type 1050 / W 1600 Healthy wheat bread flour for dark breads, mixed breads and for spicy pastry specialties. Organic Wheat Flour Type 1050 (Germany Typing) / W 1600 (Austria Typing) has the highest organic quality, which is guaranteed by the organic seal of approval and the AMA organic seal. In the traditional Premium Biomühle in St. Martin im Innkreis, 100% Austrian wheat is gently and professionally ground into organic flour. The Organic Wheat Flour Type 1050 / W 1600 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 Organic Wheat Flour Type 1050 / W 1600 can also be wonderfully mixed with other types of flour like the Wheat Flour Type 405 / W 480 finely milled or the Rye Flour Type 997 / R 960. The wheat is guaranteed to be GMO-free and is strictly controlled for pesticides. Organic Wheat Flour Type 1050 / W 1600 Overview: Ideal for baking bread, mixed bread and spicy pastries AMA organic seal, organic seal of approval Traceable origin to the farmer 100% natural without additivesMade 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 Organic 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 Organic 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 Organinc 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 Organic 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: 25 kg

Haberfellner Spelt Flour Typ 630 / W 700 finely milled Popular household flour which can be used for many aromatic cooking and baking recipes! Haberfellner Spelt Flour Type 630 (Germany typing) / W 700 (Austria typing) finely milled is one of the classic household flours and cake flours and can be used in almost all conventional baking and cooking recipes instead of wheat flour. Whether pastries, cakes, tarts, pasta, dumplings or nutty loaves of bread - spelt flour is a real all-rounder in the kitchen! Only the best Austrian spelt is ground for the Spelt Flour Type 630 / W 700 finely milled. The spelt is guaranteed GMO-free and is strictly controlled for pesticides. Spelt Flour Type 630 / W 700 finely milled Overview: Instead of wheat flour Suitable for all recipes 100% natural without additives Made from Austrian grain Guaranteed GMO-free Bakery quality Strictly pesticide controlled Type 630 (after typing Germany) Type W 480 (after typing Austria) Characteristics: Ideal flour for bread, pasta, tarts and cakes Nutty aromatic taste Popular household flour Good baking properties Longer shelf life than dark flour Use: The Spelt Flour Type 630 / W 700 finely milled is suitable for a variety of tasty cooking and baking recipes. The Spelt Flour Type 630 / W 700 finely milled gives the baked goods a fine nutty aroma, especially when preparing fine pastries such as cakes and biscuit, sand or yeast dough. The floury “baking wonder” is also suitable for the production of rolls, waffles, pancakes, strudel, hearty dumplings and pasta. Tip: Spelled flour can basically be used with all conventional baking recipes. Spelled flour dough takes a little longer to rest than conventional wheat flour dough. It is advisable to add about 5% more liquid to the dough, since the dough made from spelled flour has a greater swellability. The cooked or baked goods made from spelled flour are particularly tasty when milk is used in the dough instead of water. 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 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: 10x 1 kg Haberfellner Wheat Flour Type 550 / W 700 optimal