Broodmeel

Broodmeel is a term used in Dutch and Flemish baking for a refined wheat flour intended primarily for bread making. It is typically milled from hard-wheat varieties and has a higher protein content than average kitchen flour, which promotes gluten formation when mixed with water. This gluten network improves dough elasticity and gas retention during fermentation, contributing to better loaf volume, a more open crumb, and a robust crust. Broodmeel is usually milled to a fine, pale flour and may be bleached or unbleached depending on the brand.

Usage and characteristics: Broodmeel is the standard flour for many white and enriched breads in the Netherlands and Belgium, including pan breads and baguette-style loaves. It can be used on its own or blended with other flours such as volkorenmeel (whole-wheat flour) or spelt to adjust flavor and texture. In recipes it is often labeled simply as broodmeel or as broodmeel patentbloem. It is not gluten-free.

Relation to other flours: In many markets broodmeel corresponds to bread flour or strong white flour, which have higher protein than regular all-purpose flour. For bakers outside Dutch-speaking regions, broodmeel can often be substituted with bread flour or other high-protein flours that provide similar hydration and gluten development, noting that hydration and kneading times may vary.

Storage and handling: Store broodmeel in a cool, dry place in an airtight container to prevent moisture uptake and staling. For best results, use it within the stated shelf life and keep it away from strongly scented foods.