Wheat Flour Type 550

Wheat Flour Type 550

Wheat Flour Type 550 is a good wheat flour which is particularly strong in baking and is very suitable for yeast doughs and breads. The wheat is ground with particularly high-quality protein, which makes the yeast dough rise well and the pastry particularly loose. The type designation indicates the mineral content of the flour. Type 1050 contains e.g. 1.05 % minerals, i.e. twice as much as e.g. the single household wheat flour type 405.

All data per 100 g:
347 kcal
71 g
9 g
1 g

Recipes with Wheat Flour Type 550

Apple pancake with plum puree
Apple pancake with plum puree For apple pancakes with plum puree, first stir flour, type 550 with milk until smooth. Separate the eggs in two bowls. ...
Baguette can be used in many ways. Place the flour in a bowl and mix well with the salt and dry yeast. ...
Baguette Rolls
Baguette Rolls For baguette rolls, mix a pre-dough of 90 g wheat flour, 0.1 l water and 1 g fresh yeast. Cover and allow to mature for 12 hours at room temperature. ...
bee sting sheet metal cake
Bee sting sheet metal cake Bee sting tray cake is filled with butter cream. That's enough for half a baking tray. ...
Berliner splitter bread rolls
Berliner splitter bread rolls For Berliner Splitter Brötchen first put butter in the freezer for several hours. Mix type 550 flour with baking powder, salt and dried sourdough. ...
Biscuit roll with mandarins
Biscuit roll with mandarins For the sponge cake roll first drain mandarins in a sieve. Preheat baking oven to 200° C. ...
Bohemian dumplings
Bohemian dumplings are served as an accompaniment to Svickova beef roast, or with liquid butter and parsley. For the rest recycling, Bohemian dumplings can also be cut into slices and fried in butter. ...
Box of white bread
Box of white bread tastes best freshly baked. The next day the slices taste very good when toasted. ...
bread crumbs
Bread crumbs Crispbread tastes just as good for breakfast with jam as it does for dinner with cold cuts or cheese. If the bread is properly baked and dry, it can be stored for a few days, but freshly baked it is particularly crispy and aromatic. ...

(C)opyright by Marions Kochbuch