[Sca-cooks] FW: Flour types

[Jeff Elder]

MessageMay I forward this to the Bakers list?

Thank you very much for posting this.

Simon Hondy
"Cum Omni humilitate
faciant ipsas artes"
  -St. Benedict
  -----Original Message-----
  From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of Tom Bilodeau
  Sent: Monday, May 22, 2006 2:59 PM
  To: 'Kerri Martinsen'; 'Susan Lee'; KristiWhyKelly at aol.com;
char.cook at equant.com; 'Cooks within the SCA'
  Subject: [Sca-cooks] FW: Flour types


  FYI -

  If any of you are doing cooking/baking and using German recipes which call
for different flour types and how to find USA equivalents...

  Tirloch

  -----Original Message-----
  From: Bakers [mailto:Bakers at KINGARTHURFLOUR.com]
  Sent: Monday, May 22, 2006 8:43 AM
  To: GMT53 at ravenstreet.org
  Subject: RE: Flour types


  Hello,

  Thank you for writing. I have enclosed the information we have. I hope it
helps.

  German flours are catagorized by the amount of "ash" in the flour, not the
amount of protein like American flours. This makes it hard to come up with
an exact replacement. There are some suggestions below:



  Type 405 - .50 ash - Similar to American pastry flour

  Try: item #3331 Unbleached Pastry Flour (9.2% protein, .42 ash)

       Item #3338 Italian-Style Flour (8.5% protein, .40-.45 ash) - This is
the closest match, I think



  Type 550 - .50-.58 ash - Similar to American all-purpose flour

  Try: item #3005 Unbleached All-Purpose Flour (11.7% protein, .49 ash)

       Item #3323 Select Artisan Organic All-Purpose Flour (11.3% protein,
.54 ash) - This is the closest match, I think



  Type 812 - .64-.89 ash - Similar to American all-purpose flour, but higher
ash

  Try: item #3334 French Style Flour (11.5% protein, .70 ash)



  Type 1050 - 1.05 ash - Similar to American "First Clear" flour

  Try: item #3337 First Clear Flour (14.8% protein, .80 ash)



  Type 1600 - 1.60 ash - The closest you could get to this would be a
light-colored whole wheat flour

  Try: item #3311 White Whole Wheat (13% protein, 1.80 ash)



  You request information on American equivalents to German flours.



  I contacted our Head of Bakery Education and he was able to give me these
translations.



  Very White 404

  Medium White/Whole Wheat 1050

  Whole Wheat 1700

  Medium Rye 1150

  Slightly Darker 1370

  Dark Dark Dark 1800



  USA vs. European Flour

  Every now and then, a customer asks what US flours are equivalent to
flours they have used for baking in Europe. European flours are sold by
"Type" with a corresponding number. Here is the listing; this is
particularly appropriate for German flours and the flours of bordering
countries. The flours in parenthesis represent the flours we offer that
would best match the type listed:

  German /European Flour by Type Numbers

  Wheat Flour:


  Type 405 - is used for fine Pastries and Cakes - in Austria it is #480
(Round Table Pastry Flour)

  Type 550 - is used for tender breads, biscuits, croissants, cookies, and
muffins, etc. (King Arthur Unbleached All Purpose Flour)

  Type 1050 - is used for light grayish looking bread - light wheat flour
(White Whole Wheat Flour)

  Type 1700 - is for used for hardy bread - dark wheat flour (Traditional
Whole Wheat Flour)


  Rye Flour

  Type 815 - for small pastries - ground very fine (White Rye Flour)

  Type - 997 - or 1150 - for light rye bread - ground fine (White Rye Flour)

  Type - 1150 - for regular rye bread - it is little darker then 997, but
also ground finely - and is called Graubrot (gray bread) (Medium Rye Flour)

  Type - 1370 - dark rye bread, also used for mixed breads (wheat and rye)
is ground even finer (Medium Rye Flour)

  Type - 1800 - whole grain rye used for basic for all full grain breads
(Pumpernickel)



  These are specific types in Germany and close bordering countries.







  Please contact us again if we can be of further assistance.



  Happy Baking,



  Mary Tinkham



  The Baker's Catalogue, Inc

  800-827-6836

  bakers at kingarthurflour.com




----------------------------------------------------------------------------
--

  From: Tom Bilodeau [mailto:gmt53 at ravenstreet.org]
  Sent: Sunday, May 21, 2006 4:27 PM
  To: Bakers
  Subject: Flour types



  Hello,



  I was wondering if you have a comparison chart for the various King Arthur
flour?



  I am reading a bread book about German breads and the flour types they
call for are:



  dinkelmehl type 630 (spelt flour) [Mary Tinkham] item 3452 organic white
spelt flour

  weizenmehl type 550 (wheat flour)

  weizenmehl type 1050 (wheat flour)

  weizenmehl type 405 (wheat flour)

  weizenmehl type 505 (wheat flour)

  roggenmehl type 997 (rye flour)

  mehl type 530 (white flour)

  dinkelvollkornmehl (full grain spelt flour)[Mary Tinkham]  item 3453
organic whole spelt flour



  the book is called "Brot backen" and any information you have that could
lead me to finding the flour equivalent would be very appreciated.





  Regards,





  Tom Bilodeau
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