Flour 405, 550, 1050 – hardly anyone knows what these types of flour mean. There are big differences in the use of flour types. We explain which flour is suitable for which dough and which is the healthiest.
This is what the numbers of the flour types mean
The numbers of the flour types do not stand for the fineness of the flour, as is often assumed. The numbers indicate the mineral content, i.e. the amount of fiber, vitamins and vegetable protein in milligrams.
To determine this, 100 grams of flour are burned at 900 degrees. The remaining ashes are then weighed. This value gives the type number of the flour.
Lower numbered flour types contain fewer minerals and are also much lighter in color compared to higher numbered flours.
Flour types also differ in how much the grain was previously ground. With the low types, only the inside of the grain was ground, with the high flour types, the healthy shell and the germ were also partially ground. Some types of flour are better suited for certain baked goods than others.
Rule of thumb: Flour types with high numbers are harder to process, but healthier.
Wheat flour – good or bad?
Wheat flour 405 is most commonly used in the kitchen. This particularly fine flour is suitable for baking cakes and biscuits. You can also use it to thicken sauces. This works well because flour types with low numbers have a higher percentage of starch. Bread rolls are baked with wheat flour 550. But pasta and yeast pastries also work well with it. It is a real universal flour.
Wheat flour is often dismissed as unhealthy, but it contains valuable soluble fiber and minerals.
However, wheat flour also causes blood sugar levels to rise quickly and can upset the body’s insulin balance.
The carbohydrate content is very high.
There are also studies that wheat flour products stimulate appetite. This leads to excessive consumption and can ultimately lead to obesity. However, the results are very controversial.
One thing is clear: For a balanced diet, you should not rely solely on wheat flour.
Type 630 – spelled flour for pizza and bread
When it comes to spelled flour, spelled flour 630 corresponds to wheat flour 405. Only the grain used is different. Like wheat flour, spelled flour with its slightly nutty note is suitable for sweet baked goods.
However, spelled flour is also available with a higher number, such as type 1050. Wheat flour with the number 1050 and rye flour with the number 1150 are also popular in the kitchen.
Because these types of flour are darker and have a stronger taste.
They contain more vitamins and trace elements.
You can use them to make mixed bread (e.g. spelled bread) or pizza dough yourself.
Since these types of flour are heavier and less likely to bind, they are not ideal for baking cakes.
Wheat and rye flour type 1700 and 1800
Types of flour with very high digits have a particularly high mineral content and are much coarser and stronger. If you look closely, you can still see pieces of the leftover grain in the flour. Thanks to their strong taste, wheat flour type 1700 and rye flour type 1800 are used for wholemeal breads.
Whole wheat flour is the healthiest
Wholemeal flour does not have a type number, since wholemeal flour contains all the components of the ground grain. It is rich in fibre, minerals and B vitamins – regardless of whether the flour is made from wheat, spelt or rye.
Wholemeal flour keeps us full longer because of the high fiber content, you have less cravings.
Wholemeal flour also stimulates intestinal activity and prevents constipation.
This means that wholemeal flour is considered the healthiest flour – especially if it is freshly ground and processed immediately.
Why is whole wheat flour so healthy?
It contains healthy carbohydrates. Unlike wheat flour, these are long-chained and are only slowly processed in the stomach.
As a result, the blood sugar level does not rise sharply.
Since little insulin is released, fat burning begins.
When baking with wholemeal flour, you should note that more liquid is required than with other types of flour.
