Wheat bread flour
Type 1600
Wheat flour of type 1600 is a darker flour with a relatively high fibre content and a stronger flavour.
Due to its higher extraction rate and mineral content, this flour is particularly suitable for dark, rustic mixed bread.
Tip
This flour requires a little more liquid in doughs to achieve a light and moist texture in the baked goods.
| Usage | Wheat bread flour Type 1600 |
|---|---|
| Roux | |
| Sauces/Bèchamel | |
| Puff pastry | |
| Choux pastry | |
| Sandmasse (cake) | |
| Strudel dough | |
| Pancakes | |
| "Nockerl" (dumplings) | |
| "Knödel" (boiled dumplings) | |
| Pikante Teige | • |
| Bread | • |
| Baking powder dough | |
| Sponge cake | |
| Biscuits | • |
| (Flour) dusting | |
| Gingerbread | |
| Rye breads | |
| Specialty pastries |
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
