Flour: wheat, rye and spelt by the sack or the kilo pack

Flour: the right type for every dough

A recipe stands or falls with the flour. That is why you will find wheat, rye and spelt flour sorted by type here, along with wholemeal grades and Tipo 00 pizza flour. Beside the Haberfellner and Leimueller mills we carry a separate organic line. Every sack shows the German and the Austrian designation side by side, so you can follow recipes from either country without converting anything.

What the type numbers stand for

The type number is the mineral content in milligrams per hundred grams of flour. The higher it climbs, the more bran and germ have stayed in the flour, which means more flavour, more fibre and slightly less volume in the bake. Wheat flour type 405, or W480, is the fine pale flour for cakes and pastry, type 550 or W700 is the standard for rolls and wheat bread, and type 1050 or W1600 puts real backbone into a mixed loaf. With rye the range runs from type 997 and 1150 up to black rye 1740, or R2500, joined by wheat and rye wholemeal flours that hold the entire grain.

Pack sizes and storage

There are two routes. Sacks of 20 and 25 kilos suit anyone who bakes larger quantities regularly, while the pack of ten one-kilo bags works if you prefer to portion things out or want to try several grades. Large quantities are best tipped into a flour bin with a lid and kept cool, dry and airy. White flour will happily last a year that way, while wholemeal and spelt keep noticeably less well, because the oil from the germ turns rancid over time.

Frequently asked questions

Which flour should I use for pizza?
Tipo 00, which corresponds to type 550. It is finely milled, takes a long fermentation and stretches thin without tearing.

What is the Austrian equivalent of type 550?
W700. Type 405 matches W480 and type 1050 matches W1600. Both figures always appear together on our packaging.

Can I swap wheat flour for spelt flour?
Yes, but knead spelt dough for less time and use slightly less water. Its gluten is more delicate and will not take long working.