Bread, cookies, cakes Which flour is suitable for which pastries?

Wheat, spelled, rye: The multiplication table of flour types

Wheat, rye, spelled: In the supermarkets are usually different types of flour on offer. But which flour is more suitable for baking bread? And which is better for cakes or cookies? Experts have some important information.

Ingredients for baking

Healthy bread, delicious cakes and pies or biscuits: Some people like to bake all year round. Others turn on the stove for baking only when preparing Christmas cookies such as speculaas and gingerbread. Who wants to get the ingredients for baking in the supermarket, comes across the different types of flour and special flours. But which flour is suitable for which pastry? Experts have some important information about this.

Children are also welcome when they are baking at home. Experts explain which types of flour are suitable for which pastry. (Image: V & P Photo Studio / fotolia.com)

To be distinguished on the basis of the flour type number

Wheat, spelled and rye flour can be distinguished by the flour type number.

"The more a flour from the mineral and high-fiber cereal peel, the higher the number of types and the darker the flour," explains Gisela Horlemann, ecotrophologist at the Consumer Service Bavaria in KDFB e.V. (VSB) in a statement.

"In wheat flour of type 405, 405 mg of minerals are therefore contained in 100 g of flour," says the expert.

Whole grain milled products do not carry a type number because they contain the entire ingredients of the purified grains, including the seedling.

Rather for cookies and cakes or for bread and rolls

According to the consumer service, the "classic" wheat flour Type 450 is suitable for cookies, cakes and other pastries.

Wheat flour Type 550, with its high content of high-protein protein, on the other hand, makes bread, rolls and biscuits from yeast dough rise well and gives it a golden crust.

Rye flour is mainly used for savory pastries.

Healthy wholemeal flour

Wholegrain flour provides a savory taste, a crispy texture and, according to the experts, is ideal for nut cakes. In addition, it is considered a particularly healthy flour.

It is well-known that the consumption of whole-grain products can protect against many chronic illnesses and promote the dental health as well as is helpful in losing weight.

Special flour for strudel dough

As the Consumer ServiceByern further explains, double-flour, commercially also available as instant flour or Wiener Griessler, is a special flour.

It has a slight grain, is free-flowing and dissolves without clumping. The dough appears particularly elastic, stretchable and unrollable, making it ideal for swirling and yeast doughs.

To bind sauces and soups, this flour is also popular and preferable to the classic sauce binders of strength, since when cooling and reheating consistency and quality are better preserved. (Ad)