Mehlarten
Mehlarten refers to the different kinds of flour that can be produced from various grains and milling methods. The term encompasses differences in grain source, milling level, gluten content, flavor, and baking properties. The selection of flour influences dough behavior, texture, and taste in baked goods.
The most common flour types come from cereals such as wheat, rye and spelt. Weizenmehl (wheat flour)
Glutenfrei Mehlarten include Maismehl (corn), Reismehl (rice), Buchweizenmehl (buckwheat), Hirsemehl (millet) and other alternatives. These flours
Milling, including stone grinding versus roller milling, and the degree of milling (ausgezogen vs vollkorn) affect