Flour Type 405

Flour Type 405

The type designation 405 indicates the mineral content of the flour. This is the very simple household wheat flour, which is used e.g. for baking cakes. Type 405, for example, contains only half as much minerals as the wheat flour Type 1050.

All data per 100 g:
341 kcal
71 g
10 g
1 g

Recipes with Flour Type 405

BBQ Pizza
BBQ Pizza gets its typical smoky taste when you prepare the steak for the topping in the grill pan. For the pizza dough dissolve dry yeast in lukewarm water. ...
Beer bread with roasted onions
Beer bread with roasted onions For the beer bread with roasted onions mix wheat flour type 405 and rye flour type 1050 and press in the middle a depression. Warm the milk lukewarm. ...
Carrots Zucchini Wafers
Carrots Zucchini Wafers Carrots Zucchini waffles taste hearty and are served with a creamy garlic dip. For the carrots zucchini waffles first peel carrots. ...
Colourful chocolate cake
Colourful chocolate cake Colorful chocolate cake simply succeeds and remains juicy for several days due to the thick chocolate glaze. Colorful chocolate cake is baked in a 25 box mold. ...
Florentine tin cake
Florentine tin cake tastes especially juicy when freshly baked. That's enough for half a baking tray. ...
Gingerbread Hearts
Gingerbread Hearts The dough of gingerbread hearts should rest for at least 2 days. In a saucepan, drain the clarified butter. ...
Gingerbread House
Gingerbread House The gingerbread house is stable for several weeks. Heat honey, 260 g sugar and 50 ml water at low temperature until the sugar has dissolved and allow to cool. ...
Honey Cake Horse
Honey Cake Horse This honey cake horse not only tastes very good, but can also be hung in the Christmas tree, as used to be the case. For this purpose, it is best to make a hole in the dough with a perforated spout from the piping bag before baking, through which you can later pull a ribbon. ...
Leaves dough
Leaves dough I use leaves of dough for many dishes. For leaves, season 500 g flour, type 405 with a pinch of salt. ...

(C)opyright by Marions Kochbuch