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) is available as refined white flour and as whole‑grain variants. In Germany and many other European markets, flour is also classified by type numbers that indicate mineral content (ash) and baking suitability; lower type numbers generally yield lighter cakes and pastries, higher numbers are favored for bread dough. Roggenmehl (rye flour) is denser and has less gluten, producing compact breads with distinctive aroma. Dinkelmehl (spelt flour) is similar to wheat but with a different protein composition, often used for breads and pastries. Vollkornmehl from these grains includes bran and germ, offering more fibre and a stronger flavor.

Glutenfrei Mehlarten include Maismehl (corn), Reismehl (rice), Buchweizenmehl (buckwheat), Hirsemehl (millet) and other alternatives. These flours lack gluten or have it in very small amounts, so they are typically used in gluten‑free baking in blends with binder agents to improve structure. Barley (Gerstenmehl) contains gluten and is less common in everyday bread making.

Milling, including stone grinding versus roller milling, and the degree of milling (ausgezogen vs vollkorn) affect texture, flavor and shelf life. Proper storage in a cool, dry place extends freshness, especially for whole‑grain and nut‑containing flours.