In Germany, different types of flour are distinguished through a “type number”. The type number states how many nutrients per 100 g the flour contains. Hence, type 450 wheat flour contains 0.45 g of nutrients per 100 g of flour.

Generally speaking, the higher the type number, the darker the flour and the more vitamins and nutrients it contains. Flour with a high type number also creates more savory, hearty flavors.

Whole grain flour does not have a type number because the entire grain is ground up to produce the flour.

There are many different types of flour.

Here are a few examples:

  • Wheat Flour Type 450: the most basic flour and used for all types of white bread and bread roles, pasta, cookies, cakes, …
  • Wheat Flour Type 1050: darker wheat flour, can be used for all kinds of baking activities, can be mixed well with rye flour, works really well for pizza dough
  • Whole Grain Wheat Flour: for wholesome, robust breads and bread rolls; can be mixed well with whole grain rye flour
  • Spelt Flour Type 630: spelt is closely related to wheat, so they have similar characteristics and spelt flour type 630 is similar to wheat flour type 450; you can use this flour for pastries and white bread
  • Whole Grain Spelt Flour: for wholesome, robust breads and bread roll; slightly nutty flavor; usually made with sourdough
  • Rye Flour Type 1150: used in basic brown breads
  • Whole Grain Rye Flour: for wholesome, robust breads and bread roll; usually made with sourdough
Flour is an essential ingredient to most baking.

8 thoughts on “Types of Flour

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