Today we want to answer the question what types of flour exist in tGermany, Austria and Switzerland. What are the type designations for flours and what is the difference to whole grain flour? 

The “flour type” indicates how high the mineral content is in the flour that remains when 100 g of flour is burned. The quantity is given in milligrams. This means that with flour type 550, 550 mg of minerals are contained in 100 g flour. It is important to mention that the type designations of flours in Germany, Austria and Switzerland differ. But we will come back to this later.

The higher the flour type, the higher the mineral content. In Germany, whole grain flours do not have type designations because they contain the maximum amount of minerals. It is worth mentioning that the flour types and the mineral content have nothing to do with the fineness of the flour, i.e. the grain size. Was versteht man unter Mehltypen?

In the DACH countries (Germany, Austria, Switzerland), flours from the other two countries can be purchased. For this reason, we want to give you an overview and briefly describe the flour types of the individual countries.

In Germany, the type designation of flours is based on the DIN standard. The type of wheat, spelt and rye flour indicates the mineral content / 100 g flour (e.g.: wheat flour type 405, spelt flour type 630, rye flour type 1150).

In Austria, the DIN typification does not apply. The type indicates the 1000-fold mineral content in percent of the dry substance. The letter in front indicates the type of grain (W=wheat, R=rye, spelt without letter). Type W480 is therefore a white wheat flour and corresponds to the flour type 405 in Germany.

In Switzerland there is no official DIN typification. A distinction is made between white flour (= wheat flour approx. 65% of the grain), semiwhite flour (= wheat flour approx. 75% of the grain), “Ruch”flour (= wheat flour approx. 85% of the grain) and whole grain flour (= wheat flour at least 98% of the grain).

The difference between (most) type flours and whole grain flour is that whole grain flour contains all important minerals. In addition, it also contains vitamins, phytochemicals and dietary fiber. Especially if you grind it fresh with a Salzburg Grain Mill. If you want to have even finer self-milled whole grain flour, we also have traditional flour sieves for you. A loss of nutrients is almost impossible here.

If you have any questions or remarks on this topic, we would be happy to receive a comment or a message (e-mail to j.fuschelberger@agrisan.at) from you! See you soon!

References

https://www.baeckerlatein.de/

https://de.wikipedia.org/wiki/Mehl#Typisierung_in_Deutschland_nach_DIN

https://getreidemuehle.com/aufbau-eines-getreidekorns/

This was: What types of flour are there?