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.
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