Flour is important for every dough, which is why it really matters whether the pastry or the cake turns out well. Here I have listed the most important types of baking and the corresponding flour:
Fine or coarse flour?
Here is a short guide on which flour should be used for which doughs:
- Coarse flour: this flour is suitable for cakes that should be fluffy; such as shortcrust pastry, sponge cake, and various cake batters.
- Smooth flour: is used, for example, for strudel dough and cookies.
- Mixed flour: can be used for yeast dough and choux pastry.
The numbers on flour
The following numbers exist for flour:
- Wheat flour: 405, 550, 812, 1050, 1600 (Tipo 00 = Italian pizza flour)
- Rye flour: 815, 997, 1150, 1370, 1740
- Spelt flour: 630, 812, 1050
- Whole grain flours do not have a type number.
Here are tips on which flour should be used for what:
- Wheat flour Type 405: ideal for cakes and white bread
- Flour Type 550: ideal for yeast pastries and rolls
- Type 1050: for bread and savory cakes
- Rye flour Type 815: light rye bread and rolls
- higher types, often mixed with wheat flour or meal: darker, hearty breads
Flour is a collective term for finely ground grain; in Austria and Germany, it is predominantly used for wheat and rye or also spelt. In other cultures, there is also corn or rice flour, for example.
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Photo by Sabine, meinhaushalt.at
