Die Mehltype gibt den Mineralstoffgehalt in mg je 100 g Trockenmasse an.
WeizenmehlType 405 bevorzugtes Haushaltsmehl, gute BackeigenschaftenType 550 backstark für feinporige Teige und als Vielzweckmehl verwendbarType 812 für helle MischbroteType 1050 für Mischbrote oder herzhafte Backwaren im HaushaltType 1600 für dunkle MischbroteWeizenbackschrot Type 1700 ohne Keimling
www.gv-partner.deThe flour type refers to the mineral content in mg per 100g of dry weight.
Wheat flour Type 405 is a favourite household flour with good baking properties Type 550 is a strong flour for fine pored doughs and is a multi-purpose flour Type 812 is for light brown breads Type 1050 for brown breads or savoury domestic baked goods Type 1600 for dark brown breads Coarse seedless wholemeal wheat type 1700
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