Are you wondering what the different types of flour are all about and how you can replace your typed flour with wholegrain flour from our KoMo grain mills?
The flour type is not an indication of the fineness of the flour!
The flour type indicates the mineral content. The lighter the flour, the lower the type number and the lower its mineral content (ash content). In Germany, this is specified according to the DIN standard. In Austria, flour types are not classified according to DIN; instead, there is an additional classification based on increasing grain size: smooth, universal, coarse, and double-coarse. The higher the type number, the higher the mineral content and the darker the flour, as the outer layers of the grain are also milled.
Wholegrain flour milled in a grain mill does not have a type number because it contains all components of the milled grain, and its mineral content depends on factors such as the grain variety, growing region, and harvest year, and therefore varies constantly. The content of minerals, vitamins, and fiber is always significantly higher than that of flour milled using a specific type of flour.
First, let's take a look at the widely used grain wheat:
- Wheat flour type 405 in Germany corresponds to W480 in Austria. It is suitable for fine baked goods and yeast pastries.
- Wheat flour type 550 in Germany corresponds to W700 in Austria. It is used for fine-textured doughs, pizza, waffles and typical white pastries, and has very strong baking properties.
- Wheat flour type 812 in Germany: It can be used for cooking and baking or for light mixed breads.
- The wheat flour type 1050 in Germany is similar to W1600 in Austria. It is suitable for medium-light mixed breads, savory baked goods, and cookies.
- Wheat flour type 1600 corresponds to W1600 in Austria. It is used for very dark mixed breads made from wheat flour.
- Type 1700 wheat flour is wheat flour without germ and is suitable for wholemeal breads.
- The whole wheat flour sold in German stores corresponds to W1800 in Austria. It can be used to make both rustic whole wheat breads and delicate pastries.
- Wheat groats (as they are known in the trade in both Germany and Austria) are perfect for muesli or whole-grain bread.
Rye is also very popular and worth a closer look:
- Rye flour type 610 in Germany corresponds to R500 in Austria. It is primarily used for light mixed breads, light rye breads, and pastries.
- Rye flour types 815, 1370, and 1740 have no equivalent in Austria. It is commonly used for light and dark rye breads, rolls, mixed breads, and gingerbread.
- Rye flour type 997 corresponds to R960 in Austria. It is ideal for mixed and sourdough breads, pastries, or generally savory dishes.
- Rye flour type 1370 is suitable for making sourdough or hearty rye breads.
- Rye flour type 1740 is used for dark rye and mixed rye bread.
- Rye flour type 1800 is a rye flour without germ, used for rye bread.
- Wholegrain rye flour sold in Austria is labeled R2500 and is suitable for wholegrain rye bread.
- Rye meal is referred to as such in trade in both Germany and Austria and is suitable for rye meal breads or pastries.
And now let's take a closer look at spelt flour:
- Spelt flour type 630 in Germany corresponds to D700/plain in Austria. It is used in fine-textured doughs, cakes, strudel dough, shortcrust pastry, and light mixed breads.
- Spelt flour type 630 (semolina/spätzle flour) corresponds to D700/gritty flour in Austria. Suitable for spaetzle dough, strudel dough, and fine and shortcrust pastries.
- Spelt flour 812 – medium-light spelt flour suitable for light breads and pastries.
- Spelt flour type 1050 in Germany corresponds to D1500 in Austria and is suitable for savory cakes, whole grain breads or dark breads with an intense flavor.
- Spelt wholemeal flour has no equivalent in Austria and is used for wholemeal breads and pastries.
- Whole grain spelt flour is mainly used for muesli and whole grain breads.
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