Type 550 Wheat Flour – perfect to bake pastries and cakes:
A light flour with a high content of adhesive protein. Optimum consistency for comfortable and trouble-free baking of:
Fine cakes
Braided sweet bread
Cookies
Baguette
Wheat bread
Its character: A light, grippy flour with a high proportion of adhesive protein.
Its advantage: Optimum consistency for comfortable and trouble-free baking.
Its special features: Type 550 Wheat Flour is the flour preferred by master bakers in the bakery.
Please note that flour and dough are not intended for raw consumption and must always be thoroughly heated.
As a regionally anchored mill, we traditionally rely on local raw materials. That is why the grain used for our conventional flour originates mainly from Baden-Württemberg and Bavaria.
Likewise, tests by independent laboratories and control institutes are just as important to us as transparency and traceability. Thus we can guarantee you a high quality of the product.
