Mehlmix

Mehlmix is a term used in German-speaking baking to describe a blend of flours and starches designed to emulate or enhance the properties of a single flour. It is used as an alternative to pure flour in bread, pastries, and other baked goods, and can be prepared at home or purchased commercially. The goal of a Mehlmix is to achieve a desired combination of structure, moisture absorption, taste, and texture.

Common Mehlmixes vary by purpose. Wheat-based mixes may combine flours with different protein contents or include specialty grains such as rye, spelt, or durum to adjust crust, crumb, and aroma. Commercial mixes are often labeled for bread, cake, or pastry, and may include added milling byproducts to modify flavor or color.

Gluten-free Mehlmixes rely on starches and alternative flours to mimic the baking properties of gluten. Typical components include rice flour, maize (corn) flour, potato starch, and tapioca starch, sometimes blended with buckwheat, chickpea, or millet flour. A binder such as xanthan gum or guar gum is frequently added to improve elasticity and volume.

Usage and substitution: In many cases, a Mehlmix can replace a single flour on a weight basis, but absorption and leavening may differ. Recipes may require adjustments in water, eggs, or leavening agents. Proper storage in a cool, dry place helps maintain freshness and prevents moisture uptake.

Mehlmix thus serves as a flexible tool in both home baking and commercial production, enabling bakers to tailor texture, flavor, and nutritional profile.