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The series on flour will include essential information on the availability and purpose of the different types and types of flour available in Switzerland.<\/p>\n
I will start by identifying the types of flour we know from Poland and assigning to them, their local equivalents. I've been passionately baking breads for a few years now and in the next parts of the series I'll give you a tried and tested method for rye sourdough, its maintenance and most delicious use. But sourdough bread isn't the only bread you can eat, so other gluten-free and gluten-free baked goods will also appear.<\/p>\n
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The grain of a cereal consists of the endosperm (approximately 83%), the germ (approximately 3%) and the seed coat (approximately 14%). In the flour-making process, the grain parts are separated from each other in the desired proportions. White flour consists exclusively of the endosperm. However, the main sources of minerals are the fruit and seed casing (from which the bran is formed) and the germ. The germ is also a source of vitamins and fats. Whole-grain flours, as the name suggests, contain the germ and can therefore go rancid and have a shorter shelf life.<\/p>\n
It's not worth it to stockpile more whole wheat flour! <\/span><\/span><\/p>\n Polish flour types are defined in terms of the amount of ash that remains after burning a sample of flour. <\/span><\/span><\/span><\/p>\n<\/blockquote>\n The ash consists almost entirely of minerals. This means that the more ash that remains after a sample has been burnt, the richer in minerals the flour was. The percentage of ash, e.g. 0.55% , 0.75% , multiplied by 1000 gives us the flour type, e.g. type 550 is cake flour and type 750 is bread flour. The following types of wheat flour are distinguished:<\/p>\n and rye flour<\/p>\n Swiss flour types are distinguished on the basis of a measure analogous to an extract ( Der Ausmahlungsgrad, die Ausbeute).<\/span><\/span><\/p>\n<\/blockquote>\n Extract determines how much flour we get from 100 kg of grain. Light flour contains up to 30 % of whole grain (calculated \"from the centre\" of the grain), so we say it has an extract of 30. Flours with an extract of less than 75 consist of endosperm only, only flours with an extract of more than 75 have an admixture of bran, and with an extract of 98, we say it is whole-grain flour.<\/p>\n Flours in Switzerland are primarily divided into ordinary flour (Normalmehl) and special flours (Spezialmehle). Ordinary wheat flours are divided into<\/span><\/u><\/span><\/p>\n<\/div>\n Weissmehl<\/span><\/strong> - White wheat flour consisting only of an endosperm of an extract not exceeding 65; types 400 (405) and 550 <\/span><\/span><\/p>\n<\/li>\n Halbweissmehl<\/span><\/strong> - bread flour, containing small quantities of bran with an extract not exceeding 75 ; type 720<\/span><\/span><\/p>\n<\/li>\n Ruchmehl<\/span><\/strong> - bread flour available only in Switzerland, with an extract of up to 85 containing a high proportion of minerals from the bran and at the same time with part of the endosperm discarded, which makes Ruchmehl noticeably darker; the name comes from a dialect in which \"ruch\" means rough; type 1100<\/span><\/span><\/p>\n<\/li>\n Vollkornmehl <\/span><\/strong>- whole wheat flour with a minimum extract of 98; type 1900 <\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n Flour made from flat wheat (Emmermehl) and small spelt (Einkornmehl) comes in light and dark varieties. Grains of both varieties are also available. <\/span><\/span><\/p>\n<\/div>\n Rye flours are divided into<\/span><\/u><\/span><\/p>\n<\/div>\n Roggenmehl hell<\/span><\/strong> - light rye flour, extract to 75 , type 720<\/span><\/span><\/p>\n<\/li>\n Roggenmehl dunkel<\/span><\/strong> - dark rye flour, extract 85, type 1100 <\/span><\/span><\/p>\n<\/li>\n Roggenvollkornmehl<\/span><\/strong> - wholemeal rye flour, minimum extract 98, type 1900<\/span><\/span><\/p>\n<\/li>\n Roggenschrotmehl<\/span><\/strong> - minimum extract 98, contains increased bran, type 1900<\/span> <\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n We divide spelt flours into<\/span><\/u> <\/span><\/span><\/p>\n<\/div>\n Dinkelmehl hell<\/span><\/strong> light spelt flour extract 75, type 700<\/span><\/span><\/p>\n<\/li>\n Dinkelmehl (dunkel)<\/span><\/strong>, dark spelt flour, extract 85, type 1100 <\/span><\/span><\/p>\n<\/li>\n Dinkelvollkornmehl<\/span><\/strong>whole wheat spelt flour extract 98, type 1900<\/span><\/span><\/p>\n<\/li>\n Dinkelschrotmehl<\/span><\/strong>, minimum extract 98, contains increased bran, type 1900<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n Spelt flours are the great pride of the Swiss. In theory, they are divided like wheat flours into Weiss-, Halbweiss-, Ruch- and Vollkornmehl, but in practice I encounter the division quoted above. <\/span><\/span><\/p>\n Spelt varieties that are guaranteed not to cross with wheat, meet the requirements of organic cultivation and come from Switzerland are labelled with the 'UrDinkel' symbol.<\/span><\/span><\/p>\n<\/blockquote>\n Once we know what is what, now where can we get the flour we need?<\/span><\/span><\/p>\n<\/div>\n I am linking nationwide chain shops below, although personally I prefer to buy more regionally, and I feel like a toy shop in a nearby mill. Any of these flours can of course also be bought online, but I only list shops with stationary branches here. <\/span> <\/span>Here<\/span><\/u><\/span><\/a> quite a list of mills from the German-speaking part of Switzerland. <\/span><\/span><\/span><\/span><\/p>\n<\/div>\n<\/div>\n [\/et_pb_text][et_pb_text _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d]<\/p>\n <\/span><\/p>\n\n
The main cereals grown for flour in Poland are wheat and rye.<\/p>\n\n
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Ordinary flour is only wheat flour (Weizenmehl) , special flours are spelt flour (Dinkelmehl), rye flour (Roggenmehl), barley flour (Gerstenmehl), five-grain flour - wheat,rye, barley, millet, oats (F\u00fcnfkornmehl-Weizen, Roggen, Gerste, Hirse, Hafer), and flours with the addition of wheat germ, oat flakes and seeds.<\/p>\n\n
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Availability<\/span><\/strong><\/span><\/h2>\n<\/div>\n