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The wild species of cultivated wheat originates from Asia Minor. Wheat is mainly used for making bread flour. There are two fundamental types of wheat: common wheat and durum wheat. Durum wheat is processed into semolina and pasta. Common wheat is the most important grain for bread, because of its high gluten content which absorbs water and causes the dough to rise. Bread, therefore, bakes well and is given a nice consistency.

For many decades, this robust and simple grain was forgotten, largely since its narrow husks are more complex to process. Today, spelt and unripe spelt grain are experiencing a comeback, above all, as organic food.

Rye was brought to Europe from the Caucasus region: it is easy to maintain and doesn’t have any specific requirements when it comes to soil or weather. Rye flour retains its moisture much longer than wheat flour thanks to its higher starch content. It is therefore mixed in with other bread products and bakes long-lasting sourdough bread, brown bread, and pumpernickel. Grain brandy is distilled from rye, and it is used as a coffee substitute (malt coffee) as well as valuable fattening feed for cattle.

Oats were originally brought to Europe from Eurasia as weeds. They are healthy and easy to digest. Roasted oats are used to make rolled oats, porridge, or oatmeal. Oats are used in muesli, pastries, and desserts. Many food packages, for example, crisp and coffee packets, are coated with oatmeal on the inside to prevent food from spoiling.

Barley is one of the oldest crops in existence. It was cultivated by the ancient Egyptians, Romans, Greeks, and Chinese. Its grains are either ground into bread flour or hulled and polished to be used as pearl barley in soups or porridges. A considerable share of barley also serves as grain feed in poultry farming. Malting barley is used for distilling whisky, gin, brandy, and beer.

Our classic white wheat flour for pastries, cakes (especially sponge cake), pies, sauce thickening, shortcrust pastry, biscuits, and crepes.

This flour is ideal for making pizza, light-coloured bread (white bread or bread for toasting), leavened doughs, stollen, tart dough, biscuits, puff pastry, and much more.

Our coarse-grain, fluffy and aromatic wheat flour is extra strong and well suited for making spirits, bread, bread rolls, and pastry goods.

It is ideal for making wholemeal bread and dark-brown bread, but it also tastes delicious in savoury pizzas, and quiches.

Thanks to its very fine texture, our wholemeal flour is ideal for making wheat bread, mixed wheat bread, and wheat bread rolls.

This flour is clearly our no. 1 choice for making spätzle and other noodles made from flour. It can also be used to make dough for strudel or dumplings as well as for thickening sauces or breading food.

This refined product is well suited for making Italian baked goods such as pizza, savoury pies, and pastries. It is also excellent for making Mediterranean specialties such as ciabatta and focaccia.

This flour can be used just like Heimatsmühle Type 550 Wheat Flour. It stands out thanks to its distinct nutty flavour and tastes especially delicious in waffles.

Excellent for spelt bread, rolls and dumplings. With its nutty, hearty aroma, spelled flour type 1050 is ideal for baking and cooking

Spelt wholemeal flour is well suited for the production of spelt bread and rolls. All valuable ingredients are preserved through gentle grinding. Baked goods made from wholemeal spelt flour stay fresh longer and are very nutritious.

Our spelt coarse-grain flour is obtained by grinding spelt grains and has a grain size between flour and semolina. The double-grip, easily pourable haze with a nutty taste is the perfect flour for pasta and spätzle.

Our rye flour type 997 is ground from rye grains as light rye flour. Due to its full, hearty aroma, the flour can be used well in mixed rye bread and gingerbread.

We recommend using Type 1150 Rye Flour to make gingerbread, mixed bread, rye bread rolls, and rye bread.

This dark rye flour is ideal for making rye bread.

The extraction rate shows how much flour is produced from the grain to be processed. If 100 kg of grain are ground and the miller receives 75 kg of flour, the extraction rate is 75%. Different extraction rates result in different kinds of flour, which are sometimes also referred to as “flour types”. Flour with a high extraction is classified as wholegrain flour. The type numbers indicate how many milligrams of minerals are contained in 100 grams of each flour. A flour sample is incinerated at 900°C to determine the type. The mineral components are left behind. For example, 100 grams of Type 405 Wheat Flour contains an average of 405 milligrams of minerals. The flour type number also indicates the proportion of finely ground particles. The higher the type number, the higher the content of the surface layer particles – and the darker the flour as a rule. In addition to minerals, the husk particles contain a particularly large amount of vitamins and fibre. When kept properly, light-coloured flour lasts up from 1 to 1.5 years, and dark-coloured flour lasts anywhere from six to eight months.

Grist is the first stage in grinding down grain. It hasn’t yet been completely separated from its husk which is rich in vitamins. Grist is well suited for making savoury, robustly flavoured bread or also for fresh muesli.

Semolina is well suited for making desserts, but also for making soups, porridge, or dumplings. Soft wheat semolina is used for desserts and porridge, whereas durum or wholegrain semolina is used for making hearty dishes.

Coarse-grained flour is obtained while grinding grains and has a granulation between flour and semolina. The double-grip, easily pourable coarse-grained flour is the perfect flour for pasta and spätzle.

We recommend storing flour in a cool and dry place to guarantee the best shelf life – at best in a tin with a tight-fitting lid stored in a dark place, away from sunlight. Do not mix fresh flour with older flour. Wholegrain flour should preferably be used when fresh, which is why we recommend always buying smaller quantities. The general rule of thumb is: flour types with a lower grade can be stored longer than higher-grade flour types.

We also offer our most common types of flour in organic quality. The grain for our organic flours is grown by certified organic farmers. The basic organic regulation (EG) No. 834/2007 applies to cultivation and processing. Regular checks by independent institutes guarantee compliance. Organic inspection body: DE-ÖKO-006.