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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

Barley Flour: How to Use It

Are you wondering what you can prepare with barley flour in the kitchen? We give you ideas and also show you the properties of barley flour.

When it comes to grain cultivation, wheat in particular is at the forefront in Germany. But there are also other types of grain that can be used in many ways – such as barley.

Barley products such as beer, malt coffee or whiskey are particularly common in the trade. But barley can do much more than just be processed into malt – there is also barley flour, for example. We will show you what is special about barley flour and how you can use it in the kitchen.

Properties of barley flour

Barley probably originated in South Asia and has also been cultivated in Europe since the fifth millennium BC. There are two varieties of barley, spring barley and winter barley. The barley that is grown in winter is used in agriculture for animal feed. The barley grown in summer is suitable for food.

In addition to malt production, spring barley can also be ground into barley flour. This special grain flour is characterized by an aromatic, nutty taste.

Nutritional values of barley flour

Barley flour is one of the whole grain flours. This means it still has all the valuable nutrients in it as it is made from the whole barley grain.

Barley flour is also characterized by the fact that it provides a lot of carbohydrates, but at the same time has a low fat content. Barley flour also contains a lot of fiber. In detail, 100 grams of barley have the following nutritional values:

Energy: 320 kcal
Carbohydrates: 64 g
Water: 11g
Dietary fiber: 10 g
Egg White: 10g
Fat: 2g
also traces of vitamins such as B vitamins and minerals such as calcium and potassium

More facts about barley flour

In addition, barley flour has some other interesting properties:

Barley is the grain with the highest content of the dietary fiber beta-glucan. A study involving scientists from the University of Gothenburg, among others, has shown that barley can lower blood sugar. This means that barley is a good type of flour for diabetics. In addition, barley flour supports the intestinal bacteria, which promote digestion.
But the cholesterol level can also be reduced by the beta-glucan, according to a report by the ARD.
Like other cereal flours, barley flour also contains gluten, reports the Apotheken-Umschau. According to the ARD, however, barley flour contains significantly less adhesive and binding proteins than other types of grain. For this reason, barley was not considered suitable for baking for a long time. When baking with barley flour, other types of flour usually have to be added so that the bread dough succeeds and does not fall apart.

Barley flour is suitable for these dishes

Barley flour can be used in different ways in the kitchen. We give you some suggestions here. If you want to bake, you can basically replace about a fifth of the specified amount of flour with barley flour in the recipe. You benefit from the nutty, aromatic taste of the barley flour and its high proportion of B vitamins. The flour is particularly good in the following baking recipes:

For example, you can use barley flour to bake wholemeal bread.
You can also replace a fifth of the specified amount of flour with barley flour for flatbread. You can find simple instructions for a flatbread recipe here: Flatbread recipe: simple instructions for the classic.
You can also use barley flour by modifying our basic pancake recipe and replacing about 50 grams of wheat flour with 50 grams of barley flour.
According to Deutsche Welle (DW), Lithuanian barley rolls are a particular classic from the Baltic States.

But you can’t only eat barley with barley flour: For example, you can also mix the grain in the form of barley flakes with your muesli or use barley barley as an ingredient for barley soups and stews.

Buying tip: You can find barley flour mainly in health food stores or organic shops. If possible, buy barley flour and all other barley products from regional cultivation in order to support local suppliers and avoid long, climate-damaging transport routes. It is also best to look for an organic seal – this way you can be sure that the product does not contain any chemical-synthetic pesticides.

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Food

Emmer Flour: You Can Use It For This

Emmer flour is an ancient grain flour with a strong, nutty taste. Not only can you use it to bake bread and rolls, you can also use it in other areas. We present you with various ideas.

Emmer is one of the oldest ancient grains and is considered the forerunner of today’s wheat. After higher-yield types of grain had long supplanted the emmer, today it is once again being appreciated. On the one hand, this is due to its aromatic taste, on the other hand, emmer flour contains numerous healthy nutrients. In particular, it is very rich in protein and provides important minerals such as zinc, iron and magnesium.

In the kitchen you can use the flavor characteristics of emmer in many ways – not only for baking bread, but also for cakes or pasta, for example. We give you an overview of the possible uses of emmer flour and present a simple recipe for emmer spelled bread.

Whether wheat, spelt or emmer: Flour is best bought in organic quality and from regional suppliers. Organic flour comes from ecologically sustainable agriculture and is therefore not treated with chemical-synthetic pesticides. If you use regionally produced products for cooking and baking, you also save on unnecessary transport routes and know exactly where your food comes from.

Incidentally, because emmer is less productive than other varieties when cultivated, conventional emmer flour is rare. That’s why most of the flour comes from organic farming anyway. To be on the safe side, look out for an organic seal.

Emmer Flour: Nutty basis for breads

Emmer flour provides a good basis for bread or rolls with a hearty, spicy taste. You can either use pure emmer flour for baking bread or combine it with other types of flour to form a mixed dough. In terms of taste, emmer flour and spelled flour go particularly well together.

Mixtures have the advantage that the ingredients bind better to form a dough – pure emmer flour does not stick as well as, for example, wheat flour. Doughs made from pure emmer flour therefore have a slightly softer consistency, but can still be processed.

In most wheat or spelled-based bread recipes, you can simply substitute the same amount of emmer flour for the amount of wheat or spelled flour. In this case, however, it is best to add water or milk carefully and gradually: If you change the type of flour, you may need a little more or less liquid than in the original recipe. Depending on the consistency of the resulting dough.

Recipe: mixed bread with spelled and emmer flour

Ingredients:

300 g emmer flour
250 g spelled flour (type 630)
1 tsp sugar
2 tsp salt
2 teaspoons bread spice
20 g fresh yeast
200 ml lukewarm water
130 ml cow’s milk or plant milk
flour for sprinkling

Directions:

In a large bowl, mix the emmer and spelled flour with the sugar, salt, and bread spices.
Make a well in the middle of the mixture and crumble in the yeast. Then add the water and milk to the well and stir in the yeast until dissolved.
Knead all ingredients with the dough hook of the hand mixer to a smooth dough. Cover the bowl with a kitchen towel and let the dough rise for an hour.
Sprinkle a work surface with some flour and knead the dough well again with your hands. Then shape it into a ball.
Line a baking sheet with baking paper (or a sustainable baking paper substitute). Place the ball of dough on the baking sheet and cover with a kitchen towel. Let the dough rise again for an hour.
Cut the emmer spelled bread in a diamond shape and brush generously with water. Then bake it at 200 degrees for about 45 minutes.

Emmer flour: not only suitable for bread

You can not only use emmer flour for baking bread. Its nutty taste also lends an interesting note to sweet baked goods and goes well with spices such as cinnamon, anise or fennel seeds. This means that emmer flour is also suitable, for example, as a basis for Christmas cakes.

The strong emmer aroma goes particularly well with apples. In apple pie recipes, it is therefore worth replacing part of the flour with emmer flour. As with baking bread, you can usually do this in a 1:1 ratio. For example, try the following recipes with emmer flour for a change:

Apple pie with shortcrust pastry
Covered apple pie from the tin
Vegan apple pie

You can also make pasta dough partially or completely with emmer flour. Because emmer grains are a bit firmer than wheat grains, the pasta gets not only a strong wholemeal flavor but also an additional bite when you prepare it al dente.

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Food

Chickpea Brownies: Recipe Without Flour

Chickpea Brownies are a delicious alternative to traditional brownies. In this article we will show you a recipe that is gluten-free, vegan and high in protein and does not require flour.

These chickpea brownies are particularly juicy and full-bodied. At the same time, you stay full longer because they are rich in protein and fiber thanks to the chickpeas. They are very easy to make and taste good with afternoon coffee or as a snack in between. In addition to an oven and a baking pan, you will also need a blender.

We recommend that you buy the ingredients in organic quality. This is how you avoid chemical-synthetic pesticides. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal. In addition, it makes sense, especially with cocoa powder, to pay attention to the Fairtrade seal. This is how you support better working conditions and fairer trade.

A recipe for chickpea brownies – without flour

Ingredients:

450 g canned or jarred chickpeas
5 tbsp rolled oats
3 tablespoons cocoa powder
1 teaspoon Baking powder
2 tbsp almond butter
1 tablespoon coconut oil
3 ELA horn syrup or raw cane sugar
150 ml plant drink
1 pinch(s) of salt
1 pinch(s) of cinnamon

Directions:

Wash the chickpeas in a colander under running water and drain well. You can also use your own cooked chickpeas.
Place the chickpeas in a blender with all other ingredients. Make sure that the coconut oil has a liquid to creamy-soft consistency and is not too hard. Reheat briefly on the stovetop, in the microwave, or in the oven if necessary. Mix everything until a homogeneous mass is formed.
Pour the batter into a medium-sized, shallow baking dish. You can also use a casserole dish.
Heat the oven to 180 degrees Celsius and let the chickpea brownies bake for 35 to 40 minutes.
Remove the chickpea brownies from the oven and let them cool before slicing.

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Australia

Damper: Make a simple Australian bush bread using self-rising flour, salt, and water, traditionally cooked over a campfire.

Introduction: The Australian Bush Bread, Damper

Damper is a traditional Australian bread that has been a staple of the country’s cuisine for centuries. This bread was originally created by the early settlers who lived in the outback, where access to fresh bread was limited. The damper is made from a simple combination of flour, salt, and water, and is cooked over a campfire. This bread is easy to make and is perfect for camping trips, outdoor gatherings, or as a side dish for a hearty meal.

Ingredients: Self-Rising Flour, Salt, and Water

The ingredients for making damper are simple and easy to find. Self-rising flour is the key ingredient for this bread, as it contains baking powder, which helps the bread to rise. You will also need salt to enhance the flavor of the bread. Finally, you will need water to mix the dough. The amount of each ingredient you need will depend on how much bread you want to make.

For a basic recipe, you will need two cups of self-rising flour, one teaspoon of salt, and one cup of water. Mix the ingredients together until they form a dough. Knead the dough for a few minutes until it becomes smooth. You can add additional ingredients like cheese, bacon, or herbs to the dough to add extra flavor to the bread.

Method: Cooking Damper Over a Campfire

To cook the damper, you will need to have a campfire or a fire pit. The traditional method of cooking damper is to wrap the dough in foil and place it in the coals of the fire. Alternatively, you can place the dough on a stick or a metal skewer and cook it over the fire.

Cook the damper for about 30 minutes or until it is cooked through. The bread should sound hollow when tapped on the bottom. Once the damper is cooked, remove it from the fire and let it cool for a few minutes before slicing and serving. This bread is best served warm with butter or jam.

In conclusion, making damper is a fun and easy way to experience traditional Australian cuisine. With just a few simple ingredients and a campfire, you can create a delicious and hearty bread that is perfect for any outdoor gathering. Give this recipe a try and enjoy the taste of the Australian outback.

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Australia

Salt and Pepper Squid: Coat tender squid rings in a seasoned flour mixture and deep-fry until crispy and golden.

Introduction: Discover the Perfect Recipe for Salt and Pepper Squid

Succulent and tender, salt and pepper squid is a popular Chinese seafood dish that has made its way to restaurants all around the world. The dish is characterized by crispy, golden-brown squid rings seasoned with salt and pepper. This delectable treat is perfect as an appetizer or as a main dish with steamed rice.

Making salt and pepper squid is not as difficult as it may seem. With the right ingredients and a little bit of patience, you too can recreate this restaurant-style dish at home. In this article, we will take you through the steps to cook up a batch of crispy and flavorful salt and pepper squid.

Ingredients and Preparation: Coat Squid Rings in a Seasoned Flour Mixture for Best Results

The first step in making salt and pepper squid is to gather all the necessary ingredients. You will need 500 grams of cleaned squid rings, 1 cup of all-purpose flour, 1 tablespoon of salt, 1 tablespoon of black pepper, and 1 teaspoon of five-spice powder. You will also need vegetable oil for deep-frying.

To prepare the squid rings, first, rinse them under cold water and pat them dry with a paper towel. In a separate bowl, mix the flour, salt, black pepper, and five-spice powder. Coat the squid rings in the flour mixture, making sure each ring is evenly coated.

Cooking Instructions: Achieve Crispy and Golden Squid Rings with Deep-Frying Method

To cook the squid rings, heat up a pot of vegetable oil to 180°C (350°F). Carefully drop the squid rings into the hot oil, making sure not to overcrowd the pot. Fry the squid rings for 2-3 minutes until they are crispy and golden brown.

Using a slotted spoon, remove the squid rings from the pot and place them on a paper towel to drain excess oil. Season the squid rings with a little bit of extra salt and black pepper, and serve them hot with a side of sweet chili sauce.

In conclusion, salt and pepper squid is a delicious and easy-to-make recipe that is perfect for seafood lovers. By following these simple steps, you can achieve crispy and golden-brown squid rings every time. So, fire up that stove and get ready to impress your family and friends with your very own salt and pepper squid!

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Australia

Anzac Biscuits: Combine oats, flour, coconut, and golden syrup to make these traditional Aussie biscuits.

What are Anzac Biscuits?

Anzac biscuits are a traditional Australian biscuit that has its roots in the First World War. The biscuits were originally baked by the wives and mothers of the Australian and New Zealand soldiers who were fighting in Gallipoli. The biscuits are made from a combination of oats, flour, coconut, and golden syrup, and are known for their hard texture and long shelf life.

Ingredients and Recipe for Anzac Biscuits

To make Anzac biscuits, you will need the following ingredients:

  • 1 cup of rolled oats
  • 1 cup of plain flour
  • 1 cup of desiccated coconut
  • ¾ cup of brown sugar
  • 125g of butter
  • 2 tablespoons of golden syrup
  • 1 teaspoon of bicarbonate of soda
  • 2 tablespoons of boiling water

To make the biscuits, preheat your oven to 160°C and line a baking tray with baking paper. In a bowl, combine the rolled oats, flour, coconut, and brown sugar. In a saucepan, melt the butter and golden syrup together over a low heat. In a small bowl, mix the bicarbonate of soda with the boiling water, and then add it to the melted butter and golden syrup mixture. Pour the wet ingredients into the dry ingredients and mix well. Roll the mixture into balls and place them on the baking tray, flattening them slightly. Bake for 12-15 minutes or until golden brown.

History and Significance of Anzac Biscuits

Anzac biscuits are named after the Australian and New Zealand Army Corps (ANZAC) who fought in the Gallipoli campaign of the First World War. The biscuits were originally known as “Soldier’s Biscuits” as they were made by the women back home and sent to the soldiers as a form of care package. The biscuits were designed to have a long shelf life and survive the journey to Gallipoli. Today, Anzac biscuits are a symbol of remembrance for those who have served in the armed forces and are commonly eaten on Anzac Day, which is a national day of remembrance in Australia and New Zealand.

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Food

Flour – Information, Tips and Home Remedies

The term flour is derived from the Old High German Melo and belongs to the same word family as grinding. Today, flour generally refers to the powder that results from grinding cereal grains. It can be obtained from many different grains or even other foods such as potatoes or seeds.

Flour – an all-rounder

In this country, the term is primarily used to describe types of flour made from grain, the most common types being wheat, spelled, and rye flour. These varieties are divided into different quality levels, which are identified by numbers.

  1. Wheat flour type 405: very light flour with good baking properties, mild taste
  2. Rye flour type 1370: darker flour, suitable for rye slices of bread
  3. Wholegrain flour does not have a number but is marked as such.

The higher the number, the less processed the flour is and the more vitamins and minerals it contains.

Tips and home remedies

Whole wheat flour is the best choice for a healthy diet. Due to its complex carbohydrates, this serves as the basic component of a high-fiber whole food diet. Examples:

Be careful when there is a lot of flour dust in the air: this “mixture” is very flammable, so open fire should be avoided.

Effect and use in the household

Flour is an important ingredient in many pasta products, even serving as a base for bakers to calculate the amounts of other ingredients. Flour binds liquid and gives the dough its firmer consistency.

  • The individual types of flour are used for different baked goods. Wheat flour is well suited for sweet pastries and cakes, while slightly savory rye flour is often the basis for bread dough. In addition, the white powder is very suitable for binding sauces.
  • For a so-called roux, fat is heated and flour is added, then the mixture is deglazed with water or broth and boiled.
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health

Daily White Flour Products? A Study Reveals Shocking Results

A warm roll from the bakery can sweeten the morning for many. But experts now advise caution, because the white flour rolls that many of us like to eat are not healthy for us in the long run. We explain what the concerns about the white flour diet are all about.

Higher blood pressure from white flour

According to the analysis, people who ate more than 350 grams of white flour products per day had a 27 percent higher risk of premature death than those who ate less than 50 grams of refined grains per day. Higher refined grain intake was also consistently associated with higher blood pressure.

Although white rice is also a refined grain, the researchers could not find any increased risk here.

Even in the group with the highest consumption of more than 450 grams per day, there was no increased risk of premature mortality or a heart attack.

Replace white flour products with whole grain products

The study only demonstrated an association but did not examine the underlying causes of the association. For this reason, the analysis provides only indications, but no definitive causality. However, there are good possible reasons for this association.

The researchers advise replacing white flour products with whole grain cereals. With whole grain products, the whole grain is processed, making the products more nutritious. They are richer in protein, fiber, B vitamins, and many other nutrients that may help lower blood pressure, reduce gum disease, boost the immune system, and help manage weight.

White flour products contain mostly simple carbohydrates and are very starchy. After consumption, blood sugar rises rapidly and leads to high glucose concentrations in the blood. Over time, these fluctuations in blood sugar can lead to weight gain and, in the worst case, diabetes.

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Cooking Tips

Baking With Coconut Flour: How to Bake Gluten-Free and Low Carb

Coconut flour is gluten-free, high in fiber and low in carbohydrates. We explain what is important when baking with coconut flour and what you should pay attention to.

Coconut flour can be an alternative to wheat flour. Those with celiac disease and a sensitive digestive system will equally benefit from coconut flour. It is gluten-free, low-carb, high-fiber, low-fat and cholesterol-free. It is used in a variety of healthy recipes. For example in cakes, smoothies, sauces, soups, spreads and desserts.

To obtain coconut flour, the fresh flesh of the coconut is dried, de-oiled and then ground into flour. Since coconut flour has traveled a long way and the coconuts used are usually harvested and processed by hand, it is important that you use fair, organic products.

In most recipes you cannot substitute coconut flour 1:1. This is mainly because coconut flour is very absorbent. One option is to replace just a portion of the wheat or whole wheat flour with coconut flour. You can easily replace a quarter of the flour with coconut flour without having to change the rest of the recipe. But there are also ways to completely replace the flour.

A commonly mentioned variant is to add one egg for every 30 grams of coconut flour. Depending on the quantity, however, this can lead to a fairly high number of eggs, which unfortunately neutralizes the positive property of coconut flour to be low in cholesterol. Another option is to increase the liquid content. You have to add water, oil and (plant) milk accordingly until the dough has the desired consistency.

The easiest way is to look for recipes that are specifically tailored to use coconut flour. We show you how to bake delicious brownies with coconut flour.

Baking brownies with coconut flour: the ingredients

The brownies are not only gluten-free, but also vegan and sugar-free. This makes them ideal for a vegan or gluten-free diet. You need the following ingredients:
115 g ground almonds
30 g coconut flour
60 grams of cocoa powder
1 tbsp baking powder
140 g agave syrup
120 g vegetable margarine
7 tablespoons unsweetened applesauce

Bake brownies gluten-free

Mix almonds, coconut flour, cocoa powder, and baking powder in a bowl.
Mix the margarine and agave syrup together until the mixture is foamy.
Add the applesauce to the margarine and agave syrup while stirring.
Now stir in the dry ingredients.
Place the batter in a springform pan or on a small baking sheet.
Bake the whole thing at 175 °C top/bottom heat for about 40 minutes.
Let the cake cool down well and then cut it into pieces.

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