Lexi Webster
In Austria, strong bread flour is classified by a numbering system that indicates the mineral content in the flour. The higher the number, the stronger the flour. For example, Austrian 700 flour contains approximately 70mg of ash per kg of flour. This flour type is also known as Dinkelmehl 700 or Weizenmehl 700. It is used for baking bread, such as sourdough, and is equivalent to Type 550 in Germany and Type 65 in France. Austrian flours are also rated by Griffigkeit, a measure of coarseness, with Glatt indicating a fine and smooth texture suitable for cakes and Griffig indicating a coarser flour used for pastry, pasta, and strudel.
| Characteristics | Values |
|---|---|
| Classification system | Austria uses a numbering system to classify its flour types. |
| Numbering system | The higher the number, the "stronger" the flour. |
| Mineral content | The numbers on the bag represent the mineral content (in mg per kg of flour). |
| Ash content | The higher the ash content, the more water the flour will absorb. |
| Protein content | The higher the ash content, the higher the protein content. |
| Griffigkeit | Austrian flours are also rated by Griffigkeit, a measure of coarseness. |
| Glattes Mehl | Glattes Mehl (smooth flour) is the equivalent of cake flour. |
| W480 | A low-protein flour with 7-9% protein per 100 g. |
| W700 | A high-protein flour with 12-16% protein per 100 g. |
Explore related products
What You'll Learn
Austrian flour types and numbers
Austrian flour types are classified by numbers that represent the mineral content in the flour. The higher the number, the higher the mineral content, and the "stronger" the flour. For example, a Type 700 flour has a higher mineral content than a Type 480 flour. Each type of flour comes in both "'white'" and "'dark'" varieties, and each "white" or "dark" variety comes in "coarse", "medium", or "fine" consistencies.
The numbers on Austrian flour packages can also be used to determine the best use for the flour. For instance, lower-numbered flours are best for pastries, while higher-numbered flours are better for heavy breads.
Austrian flour types include:
- Type 480: A lower-protein flour that is good for cakes and pastries.
- Type 700: A higher-protein flour that is good for bread.
- Type 1600: A high-extraction flour that is good for stronger breads like Irish soda bread.
- Roggen(volkorn)mehl: (whole) rye flour or pumpernickel flour (Type R960 in Austria).
- Roggenmehl 1150: medium to dark rye flour (Type R2500 in Austria).
- Dinkelmehl 700: white spelt flour.
It is important to note that Austrian flour types may not always correspond directly to those in other countries, such as the United States or Germany. For example, Type 700 in Austria is equivalent to Type 550 in Germany.
Mozart's Austrian Roots: A Musical Legacy
You may want to see also
Explore related products
Differences from American flour
Austrian flours are classified by their mineral content, which reflects the residue left after processing. The numbers on the bag represent the mineral content (in mg per kg of flour). For example, Austrian 700 flour would be equivalent to French T-65 or German T-650 and would contain approximately 70mg of ash per kg of flour. This is different from the American system, where flour is classified by protein content, which determines its use in different types of baking.
The protein quality of Austrian flour is very different from that of North American flour, with lower elasticity values. This means that Austrian flour may not be suitable for American bread recipes, as the dough can become too wet and sticky. To compensate for this, it is recommended to lower the hydration of the dough and replace American all-purpose or bread flours with Austrian 700 flour.
Rye flour is another example of a flour type that differs between Austria and the US. In Austria, rye is a staple of the diet, and considerable research goes into improving the rye grain for bread-making. In contrast, most rye in the US is grown as a cover crop, and more rye is used for animal feed than for human consumption. Austrian rye flour is often milled finely, with a small particle size, while American-made rye flour tends to produce a blobby, cement-like dough.
Additionally, US wheat has much more protein than European wheat species, resulting in dough with a more stable structure and higher rise. This can lead to issues such as "hyper-glutenism" when using American flour in European recipes.
The Von Trapps' Escape: Evading Austria's Darkening Shadow
You may want to see also
Explore related products
How to bake with Austrian flour
Baking with Austrian flour can be a little confusing at first, but once you get the hang of it, you'll be making delicious baked goods in no time! Here are some tips on how to bake with Austrian flour:
Understanding Austrian Flour Types
Austria uses a numbering classification system to categorise its flours, which can be a bit tricky to navigate at first. The numbers on the flour bags represent the mineral content, specifically the amount of ash found in 100g of flour. For example, Austrian 700 contains approximately 70mg of ash per kg of flour. This is equivalent to a French T-65 or German T-650. So, when choosing a flour type, keep in mind that the higher the number, the higher the ash content, and the closer it is to wholegrain.
Choosing the Right Flour for Your Bakes
The type of flour you choose will depend on what you're baking. For pastries and cakes, you'll want to use a lower number flour, like W480, which has a lower protein content and will give a softer texture. For bread, go for a higher number like W700 or W1600, which has a higher protein content and will give a harder texture. If you're making cookies, a standard all-purpose flour (AP flour) will do the trick.
Adjusting Hydration Levels
Austrian flours tend to absorb water differently than American flours, so you may need to adjust your recipes accordingly. When making dough, start with a lower hydration level and add water gradually until you get the right consistency. This is especially important when using whole wheat or rye flours, which absorb more water than white flour.
Understanding Griffigkeit
Austrian flours are also categorised by Griffigkeit, which refers to the coarseness of the flour. Glattes Mehl (smooth flour) is equivalent to cake flour and is not suitable for bread. Griffiges Mehl, on the other hand, is coarser and is used for pastry, pasta, and strudel.
Experimenting with Different Flours
Austria offers a variety of flours to experiment with, including spelt, rye, and whole wheat. If you're making sourdough bread, a mix of rye and wheat flours is a popular choice. You can also try using German flour, like T550, mixed with whole wheat for a successful bread-baking experience.
Altitude Adjustments
If you're baking at a high altitude, you may need to make some adjustments to your recipes. Consider increasing the hydration level by about 3-5% and increasing the baking temperature by 15-25 degrees Fahrenheit.
Happy baking!
Surviving as Austria: Strategies for Victory in Hearts of Iron IV
You may want to see also
Explore related products
Differences between Austrian and German flour
In Austria, there are two numbers that classify the flour: 480 and 700. Each type comes in both ""white" and "dark" varieties, and each variety comes in ""coarse", "medium", or "fine". ""Dark" flour is not whole wheat; there is a separate category for that. However, one source suggests that ""dark" flour is spelt flour. In general, the higher the number, the "stronger" the flour is. So, for pastries, use the lowest numbers, and for heavy bread, use the highest numbers.
In Germany, flour is also categorised by a numbering system, with corresponding numbers indicating the amount of ash measured in milligrams. Wheat flours have the following type numbers: 405, 550, 630, 812, 1050, and 1600. Type 550 flour is used for white bread and cakes. Rye flours have the type numbers: 815, 997, 1150, 1370, 1740, and 1800. Spelt flours have the type numbers: 630, 812, and 1050.
Therefore, the key difference between Austrian and German flour is the numbering system used to classify the types of flour. Austrian flour is classified by two numbers, while German flour has a more extensive numbering system that varies by type of flour. Additionally, German flour is made from soft wheat, while Austrian flour does not specify the type of wheat used.
Austria: A Country in Its Own Right
You may want to see also
Explore related products
Austrian bread varieties
In Austria, the type of flour is classified by two numbers that represent the mineral content in mg per kg of flour. For instance, Austrian flour type 700 would be equivalent to French T-65 or German T-650, and contain approximately 70mg of ash per kg of flour. Austrian flours are graded by extraction, and the higher the number, the "stronger" the flour.
Austria has a wide variety of breads with a strong focus on rolls. The commonest roll is the ordinary Semmel, a flat round crusty whitish roll made using wheat flour. It is often served with a Frankfurter from a sausage stand. Other varieties of Semmel include Käsesemmel (a cheese roll), Schinkensemmel (ham roll), Wurstsemmel (roll with processed sausage meat), and Leberkäsesemmel (a roll with hot meatloaf). Salzstangerl is another type of roll, a long, thin white roll covered in caraway seeds and coarse salt. Kornspitz is a darker, longer roll that is also popular as a filled roll and is typically made with a mix of rye and wheat flours.
Other Austrian bread varieties include Hausbrot, a traditional Austrian bread that uses a combination of flours, one of which must be rye; Schwarzbrot, a dark and hearty rye bread; Dampfnudeln, a steamed bread bun placed on a bed of apples; and Osterpinze, a delicious Easter bread made with an enriched yeast dough and flavoured with anise wine and lemon zest.
Hitler's Austrian Attack: What Happened and Why?
You may want to see also
Frequently asked questions
In Austria, strong bread flour is classified by numbers that represent the mineral content in the flour. The higher the number, the stronger the flour. For example, Austrian 700 would be equivalent to a French T-65 or a German T-650, and contain approximately 70mg of ash per kg of flour.
Austrian 480 and 700 flour are both available in "white" and "dark" varieties, and each variety comes in coarse", "medium", or "fine". However, it is not recommended to use these flours for American bread recipes as the dough will be too wet.
For cookies, it is recommended to use AP flour.
