Backfein
Wheat flour Coarse
Type 480
Haberfellner’s coarse wheat flour of type 480 is particularly well-suited for making dumplings of all kinds. It is coarser than smooth flour and has slightly lower water-binding capacity.
Usage
Haberfellner’s coarse wheat flour of type 480 can also be used for choux pastry and cake mixture.
Tip
Leave the dough to rest for a little longer so that the liquid can be absorbed more effectively.
Table for usage
| Usage | Whaet flour coarse |
|---|---|
| Roux | |
| Sauces/Bèchamel | |
| Puff pastry | |
| Choux pastry | • |
| Sandmasse (cake) | • |
| Strudel dough | |
| Pancakes | |
| "Nockerl" (dumplings) | • |
| "Knödel" (boiled dumplings) | • |
| Yeast dough | |
| Dough made with curd cheese | • |
| Baking powder dough | |
| Sponge cake | • |
| Biscuits | • |
| (Flour) dusting | • |
| Gingerbread | |
| Rye breads | |
| Specialty pastries |
Storage and Shelf Life Tip for Flours:
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.
