Brötchenmehl

Brötchenmehl, often translated as "roll flour" or "bread roll flour" in English, is a type of wheat flour specifically milled in Germany and other German-speaking countries for the production of bread rolls, known as Brötchen. Its primary characteristic is a lower protein content compared to bread flour, typically ranging from 9% to 11%. This lower protein content results in less gluten development when mixed with water, which is desirable for creating the light, airy, and slightly crisp texture characteristic of Brötchen. Higher protein flours would lead to a chewier, denser crumb. Brötchenmehl is usually milled from soft wheat varieties, further contributing to its fine texture and lower gluten-forming potential. While often referred to as a distinct category, it is functionally similar to all-purpose flour in other baking traditions, though specific milling and wheat varietal choices give it its unique properties for roll baking. Its ash content is also typically controlled to be relatively low.