Feingebäckmehl

Feingebäckmehl, which translates to fine pastry flour, is a type of wheat flour commonly used in German-speaking countries for baking delicate pastries and cakes. It is characterized by its very fine grind and low protein content. This low protein content, typically around 7-9%, results in a flour that produces a tender and crumbly texture in baked goods, as it minimizes gluten development.

The fine milling process further contributes to the soft mouthfeel of products made with Feingebäckmehl. It is often bleached, which can affect its baking properties by weakening the gluten and altering the starch. This flour is ideal for items such as croissants, danishes, tortes, shortbread, and other delicate baked goods where a light and airy texture is desired. While similar to cake flour found in North America, Feingebäckmehl may have subtle differences in protein content and milling fineness depending on the specific producer and regional baking traditions. It is not typically used for bread, as its low protein content would not provide sufficient structure for yeasted doughs.