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Types of Flour – Everything You Always Wanted to Know

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.

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Food

Figs are Not (Always) Vegan

Even if they are fruit, figs are often not vegan. The reason for this lies in the fertilization method. We explain what makes most figs problematic and what alternatives there are.

At first glance, the question of whether figs are vegan does not seem to arise: After all, they are the fruit of the fig tree and therefore a food of plant origin. If you interpret the term strictly, however, most figs are actually not suitable for a vegan diet: numerous wasps are usually injured when the fruit is cultivated. This is not a side effect, in fact it is a necessary condition. You can read here why this is so.

That’s why figs are not vegan

Most commercially available figs come from the so-called real fig or table fig (Ficus carica). The common fig only has female flowers and can therefore not reproduce itself – it needs the male pollen of another fig species, the goat fig. Only certain wasp species, which are summarized under the umbrella term “fig wasps”, can pollinate them.

The female fig wasps enter the flowers of the fig tree – because fig flowers are very narrow, they injure themselves and die after laying their eggs. So-called plant galls form from the blossoms of the fig, in which the young fig wasps grow.

The males no longer leave the galls: they die after mating with the females. The females later get out into the open and fly to the blossoms of the goat fig, but also those of the real fig. In this way they transport the required pollen and ensure the fertilization of both types of figs. However, the females lose their lives in the process – the cycle continues.

After they die, the dead fig wasps are decomposed inside: they are completely dissolved by an enzyme called ficin. The fruits that are harvested later do not contain any residue from the wasps. Strictly speaking, however, figs are not vegan. So the death of the wasps is the basic requirement for them to be able to grow up at all. Whether you want to eat figs as a vegan or not is ultimately an individual decision.

Are there vegan figs?

In addition to the common fig and the goat fig, there are also fig varieties that do not depend on the fig wasp. They can fertilize themselves and are vegan figs in that sense. They are also known under the umbrella term “Parthenocarpic figs”. Such varieties are particularly common in regions where fig wasps do not occur. In Germany too, under the right climatic conditions, fig trees can be grown that bear fruit.

If you eat the sweet fruit often but want to use vegan figs, you have the option of planting a fig tree in your own garden. You can get general information about this in our guide: Planting, caring for and propagating fig trees: Here’s how.

For more details, it is best to seek advice from a specialist garden retailer. There you can find out whether the climate in your region is favorable enough to grow figs – and you can also find out which self-pollinating species are suitable. In Germany, for example, the “Brown Turkey”, “Negronne” or “Valle Negra” varieties are popular.

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Food

Juice (Natural) Schnitzel Always Tough

Juice schnitzel is a treat when the meat is tender and doesn’t crunch between your teeth and get stuck. But you need a bit of practice to fry natural schnitzel properly.

We have put together the best tips for you so that the juice schnitzel does not become tough!

Which type of meat is suitable for juice schnitzel?

Pork cutlet

Very juicy schnitzel can be prepared from the shell (Kaiserteil), nut, fricandeau, or final roast. Pork escalopes are soft quickly and only need to soak in the sauce for a few minutes (pork recipes).

Veal escalope

Very tender veal cutlets are cut from the shell, the nut, or the fricandeau. Escalopes from the back or from the leg parts can easily be beaten with a flat iron (veal recipes).

Beef cutlet

The schnitzel can be cut from tasty dishes such as shell, kugel, Hüferl, or thick shoulder. Score large pieces along the edges so the edges don’t curl up.

Do not remove fat edges before preparation. The fat is largely responsible for the taste!

Beef escalopes generally need longer than veal escalopes or pork escalopes until they are soft. However, they should not boil in the sauce, just simmer (beef recipes).

You can read more information about the cuts of beef in the cooking & kitchen articles Steak Portions – Roast Beef, Beiried, Hüferscherzel, and Steak Portions – Lung Roast.

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Food

Freeze Chickpeas: This Way You Always Have Them Ready to Cook

Freezing chickpeas is a great way to always have the healthy legumes ready to cook. We’ll show you what to look out for when freezing chickpeas and how to use them.

Freezing chickpeas preserves the legumes even when cooked. Recipes that use chickpeas usually call for cooked chickpeas. However, the cooking time of legumes is very long, so they are not suitable for a quick meal uncooked.

Chickpeas are healthy because they have valuable vegetable protein, proteins and other healthy ingredients. Legumes are used in a variety of ways in the kitchen. If you freeze cooked chickpeas, you’ll always have them ready to cook.

When buying chickpeas, pay attention to organic quality. This protects the environment, since organically certified seals such as Demeter or Bioland do not use synthetic chemical pesticides.

By the way: in your own garden is very easy. You can grow your own chickpeas in the garden to avoid having to buy them at the store. This is how to plant and care for chickpeas.

Freeze chickpeas: this is how it works

Freezing chickpeas is quick and easy. Only the cooked chickpeas are suitable for freezing. Because in the dried state, properly packaged, the legumes can be kept for many months.

If you want to freeze chickpeas, then proceed as follows:

Cook the chickpeas according to package instructions. In another article, you’ll learn everything you need to know about cooking or soaking chickpeas.
Catch the chickpea water, because you can use it in many ways. In another post we have tips on this: Don’t throw away chickpea water! 5 ideas how to use it
Let the cooked chickpeas cool.
Place the cooked chickpeas in a freezeproof, sealable container. Make sure the containers are reusable. This is how you avoid rubbish. Also read: Freezing food without plastic
Place the container of chickpeas in your freezer. Important: If you are freezing in glass, do not fill the glass to the top, but leave some space so that the chickpeas can expand during freezing. Also, only close the lid after a few hours in the freezer, otherwise the jar may burst if the contents expand too much.
Tip: Freeze the chickpeas in several small containers. So you always have the right amount at hand for a meal.

Recipe ideas for chickpeas

Freezing cooked chickpeas will keep the legumes for a few months. Get them out of the freezer when you need them and use them in delicious dishes. You have two options for this:

Thaw the chickpeas before cooking:

Place them in a bowl in the fridge overnight to use the next day, or
let them thaw at room temperature for a few hours.
If you want it a little faster, put the frozen chickpeas in a small bowl and thaw them in a water bath over medium heat.
With the thawed chickpeas, you can cook particularly well recipes in which the chickpeas are pureed or should be used fresh, i.e. not further cooked and baked. For example, try the recipe for a classic hummus or a fresh chickpea salad.

Use frozen chickpeas:

Add the frozen chickpeas to a soup or warm dish and cook with the remaining ingredients until soft again.

Recipes that use cooked chickpeas also work well to use your frozen chickpeas. For example, they taste great in chickpea curry or chickpea soup.

Tip: Fry the frozen chickpeas in a little oil in a pan. Once they have softened, season them with herbs and spices of your choice.

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Food

Treated Fruit isn’t Always Vegan: What to Look Out For

Treated fruit is not always vegan, because the glazing agents often contain animal components. You can find out what they are and how to recognize them here.

Basically, fruit is one of the foods that are part of a balanced vegan diet. For the optics and a longer shelf life, however, fruit is often treated with coating agents. These agents slow down the ripening process because they allow less oxygen to penetrate and less moisture, smells and flavors to escape.

There are different types of coating agents that are either of vegetable, animal or synthetic origin. According to this, fruit treated with animal products is, strictly speaking, no longer vegan.

All possible types of fruit can be post-treated. These include, for example, apples, pears, strawberries, bananas, tangerines, oranges, lemons, bananas, mangoes, melons, pineapples and avocados.

Treated Fruit: These remedies are used

Glazing agents are among the food additives, which is why each agent is assigned its own E number.

Coating agents of animal origin include:

Beeswax (E901) is produced from the comb of honey bees. It is a valuable raw material with many areas of application.
Shellac (E904) is formed when certain species of scale insects convert plant sap into a resinous mass. Shellac also offers many possible uses, for example as a coating for tablets or a cosmetic ingredient.
Plant-based coatings include:

Carnauba wax (E903) comes from the leaves of the Brazilian carnauba palm. Carnauba wax is not only used as a coating agent, but has many other uses, for example in cosmetics or cleaning agents.
Candelilla Wax (E902) is made from the leaves and stems of the Candelilla plant.
Synthetic coatings include:

Esters of glycerol from root resin (E445)
Polyethylene wax (E914)
Mono- and diglycerides of fatty acids (E471) can come from vegetable, animal or synthetic production. Usually, however, soybean or canola oil serve as a source.

Fruit glazing agents can often consist of a mixture of synthetic and natural waxes.

Here’s how to identify and avoid treated fruit

You can sometimes recognize glazing agents by the fact that the fruit is very shiny. Treated fruit is always labeled in one way or another.

On the one hand there is the indication “waxed”. This labeling is used when the coating agents are additives

E 445, 471, 473, 474, 901-905 and 914
acts. Another way of labeling treated fruit is for retailers to

class of the food additive and the name of the additive or the E number
brag. If the fruit being treated is citrus, you will recognize this by statements such as

“treated with E471 or E473”.


You can use this information to check whether the coating is vegan. In principle, fruit is not labeled vegan.

The indication “untreated” means that the fruit was neither preserved nor waxed after harvesting. However, this information does not prohibit the use of plant protection products during the growing season. This means that the fruit may well be contaminated with pesticides.

In short: To avoid animal coatings, pay attention to the E901 and E904 labels. E741 can also be animal products.

It is easiest if you choose your fruit in organic quality. After all, it is not allowed to treat organic fruit. At the same time you can avoid chemical-synthetic pesticides.

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Always Serve Mineral Water Closed

In restaurants, cafés, and bars, the guest must always be served the mineral water they have ordered in a closed bottle. Otherwise, the guest has the right to return their drink.

The bottle must be closed

If the guest’s ordered mineral water is served in a glass, the guest could feel deceived and send the water glass back. This is now pointed out by the information center of German mineral water.

The Mineral and Table Water Ordinance (MTVO) therefore stipulates that mineral water must always be served in a sealed bottle. In this way, the German mineral springs guarantee the safety, quality, and unadulterated naturalness of the mineral water from the source to the guest. At this point, the natural product differs from other water offers such as tap or table water.

Right of the guest

Since mineral water is a natural product, it is protected by law. The water must be filled into the bottles intended for it directly at the source and reach the consumer in this form. The waiter may only open and pour the ordered mineral water at the guest’s table.

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Lifestyle

Not Just For Drinking: Surprising Beer Tips – Why You Should Always Have Beer in The House

Beer should not be missing in your household. Whether for a snack, after work or at parties, people like to have a beer. But you can also use it in the household.

Everything shines: beer as a furniture polish

Maybe you see it now as a pure waste. But beer is not only suitable as a thirst quencher after work, it also works well as a furniture polish.

Do you perhaps have a beautiful old piece of wooden furniture in your apartment? An old wooden table? A chest of drawers? Then just polish it every now and then with some beer.

To do this, put just a small sip on a soft cotton lamp and gently rub it over the furniture. The good piece is already shining again. We can all make mistakes when cleaning and, for example, damage the surfaces of furniture rather than clean them carefully.

Coffee stains: The stain is quickly gone with beer

You can use beer to clean surfaces very well – coffee stains in particular can be removed very well with the help of beer.

After a few minutes, gently wipe over it with a sponge. For stubborn stains, repeat the process several times until the stain is gone. To neutralize the smell of beer, finally wipe with a little clear water – done.

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Food

Low Carb Tips: Once Low Carb, Always Low Carb

The low-carb diet is still a very popular diet. Numerous blogs and accounts deal with this topic and are constantly producing new low-carb recipes. So does Melanie from Low Carb Delicacies. In an interview with EAT SMARTER, she reveals how she got started with this diet, which low-carb tips she has for sticking with it, and her favorite recipes.

How did the idea for “low carb delicacies” come about?

My account was first an account where I documented my own weight loss journey. After a while, I started to try my own recipes and they were very well received and so my account grew relatively quickly. Now you can find delicious, simple, and healthy low carb recipes that are suitable for the whole family at “Low Carb Delicacies”.

Why are you eating low carb?

I had heard over and over again that it is better to avoid carbohydrates in the evening. And so I just tried it out. For me, low carb is not just a diet to lose weight. I just feel better when I eat low carb. For example, before low carb, I had problems with headaches (at least three to four times a week very badly), but I haven’t had them since. I also feel fitter and bursting with energy.

How did you get into cooking in the first place?

I only taught myself to cook after I left home. Luckily, the sense of good taste seems to be in my genes, or rather it was instilled in me by my family. A lot went wrong in the beginning because I hadn’t dealt with the subject of cooking and baking at all before. I had to teach myself a lot and gained experience through learning by doing.

How would you briefly describe your nutritional philosophy?

My food should not only be healthy but also enjoyable.

What are the biggest difficulties with a low-carb diet?

That there are still relatively few alternatives outside of your own kitchen – at least here in a rather rural area. For example at the bakery or in restaurants. Of course, there is often a salad, but these are usually not only boring but also much more expensive than the high-carb alternatives.

Do you have to be strict with yourself to eat like you?

Strict is perhaps the wrong word, but in order to lose weight, you need a certain amount of stamina, even with low carbs.

What ingredients can’t you do without in a low-carb kitchen?

My low-carb tip is xylitol. Xylitol is my favorite sugar substitute (so far), because I still love to eat sweets. Plus cauliflower, it makes a great substitute for so many products (I love cauliflower rice as a side dish, for example).

What’s your low-carb tip for ingredients that are the hardest to substitute?

Actually, I think that there is a good substitute for almost everything. But if I have to name something, it would probably be potatoes. Of course, kohlrabi & co. can be prepared in a similar way, but the consistency of potatoes is difficult or impossible to replace with a low-carb variant, which is simply due to the lack of starch.

What is your favorite dish from “Low Carb Delicacies”?

With over 500 recipes, that’s not an easy question to answer, but we always enjoy eating the Cheeseburger Calzone.

What question do you get asked the most?

“Why am I not losing weight despite low carb?” – There can be very different reasons for this. Often the mistake is that you eat low carb but still eat too many calories. Other reasons may be unknowingly consuming more carbs than you think or simply not being able to break old habits.

What low carb tips do you have for low carb shopping?

My tip for low-carb shopping: Don’t be fooled by light products. They often contain less fat but more sugar. It is best anyway to buy products that are as natural as possible and for everything else the list of ingredients should be studied carefully. It also helps to write a shopping list in advance so that you don’t get tempted to buy something unsuitable.

What does a typical day look like for you?

My breakfasts are usually not particularly creative, I mostly eat Greek yogurt with berries, nuts, seeds, spirulina, and xylitol. I like it and it’s very tasty. At lunchtime, I eat homemade protein bread, salad, and sometimes the leftovers from dinner. In the evening we have something warm here, so it can be a little more creative here and I often try out new recipes (which of course end up on my blog straight away).

When it comes to sports, unfortunately, I’m not a role model – I’ve tried again and again, even ran regularly for a while. But anyone who has followed me on Instagram from the beginning knows that unfortunately, I let the topic slide too often. Thanks to our little daughter, I’m on the move quite a bit now.

In your opinion, what makes “low carb delicacies” so successful?

I think my readers could answer that question better. But one reason could be that I blog what I feel like. I don’t cook/bake to emulate certain trends but to enjoy something tasty afterward. Fortunately, the readers seem to like it just as much as I and my family does.

What low-carb tips can you give to all those who want to change their diet?

Don’t get discouraged too quickly. Not only does it seem hard at the beginning to do without bread, pasta & Co., but everything also seems incredibly complicated before the conversion. But you will quickly notice positive effects and that after a bit of getting used to it is not that difficult after all.

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Everyday Question: Why is Water Always Served in Bottles in Restaurants?

When visiting a restaurant, drinks are usually served straight from the glass. If you order mineral water, it often comes in bottles. What’s behind it?

The Mineral and Table Water Ordinance (MTVO)

If you order a drink in a restaurant or a café, you will usually receive it in a glass.

Table water can also be served in a glass or carafe – in contrast to mineral water, which is subject to special regulations and can only be brought in unopened bottles and only served at the table. The reason for this lies in the regulations to which mineral water is subject. These are the highest quality standards that are regulated in the Mineral and Table Water Ordinance (MTVO):
It originates from subterranean water sources protected from pollution and is obtained from one or more natural or man-made springs.
It is of original purity and characterized by its content of minerals, trace elements or other components and, where appropriate, by certain, especially nutritional effects.
Its composition, temperature and other essential characteristics remain constant within the limits of natural variations; they are not changed by fluctuations in the bed.
So if the mineral water is brought to your table in a sealed bottle and only opened there, you should be assured that it is just this quality water – and not table water, for example. So you can be sure that you will be served unadulterated mineral water.

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Star Chef Reveals Insider tip: Why You Should Always Reserve an Extra Seat in The Restaurant

Star chef Gordon Ramsay has a hot insider tip for your next visit to a restaurant: You should always reserve an extra seat. That’s really what’s behind it.

That’s how often go out to eat on average

The eating habits of are changing radically: Less and less people are cooking and eating at home. Convenience products, fast food and to-go shops in particular are becoming increasingly popular, since young adults aged between 20 and 34 place great value on convenience and low prices.

Nevertheless, nothing beats a pleasant evening in the restaurant with an inviting ambience and delicious dishes that you can’t buy anywhere else. “Besides, it’s much more about the atmosphere, the passion of the chefs, good service and the bar with tasty drinks,” says star chef Ramsay in an interview from Dubai.

Gordon James Ramsay is a radio and long-distance British chef, restaurateur, TV chef and cookbook author. The Gordon Ramsay Group operates 35 restaurants worldwide, including 15 in London. Four of the restaurants in operation have been awarded stars by the Michelin Guide (as of 2019).

In 2019, a survey by the opinion research institute YouGov showed that around 20 percent of people eat out two to three times a month, ten percent once a week – or even more often. And especially in times of Corona, going to restaurants is valued more again due to closures, reopenings and the 2G regulation, since it is not a matter of course for everyone to spontaneously go out to eat in a good restaurant.

Insider tip from the star chef: Why always reserve one more seat?

Especially if you want a cozy meal for two, it is a great advantage to reserve one more seat. Not only because at a table for two you can quickly end up in an uncomfortable place in the restaurant, but because a larger table is much more pleasant.

If you have reserved an additional seat, another person can spontaneously come along without having to change the reservation. This makes sense especially on birthdays when the number of people is still unclear. If there are actually fewer people than indicated, you have the better table – if more people come than reserved seats, the restaurant could already be full or you have to sit at different tables.

Another big advantage is that you have more space when eating to spread out food and drinks and there is no lack of space at the table for two.

The downside of only reserving for two

As romantic as the idea is: a candlelight dinner for just two people, with candlelight, good food and a good wine. A table that is only suitable for two people is usually quite small and fills the awkward corners of a restaurant.

A table for two is often in a cold corner seat, next to the toilets, or you are moved directly at the bar. Many restaurant owners want to save space in this way and give the better tables to larger groups – which of course makes perfect sense, but can quickly become uncomfortable for the guests at the table for two.

Tip: Take star chef Gordon Ramsay’s suggestion seriously – never reserve a table for just two people again. This saves you uncomfortable restaurant visits and you can spontaneously take one more person with you.

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