Mehltyp

Mehltyp is a traditional designation used in German-speaking countries to classify flour by its ash content, i.e., the mineral content remaining after the flour is incinerated. The number associated with a flour, such as 405, 550, 812, 1050, or 1600, roughly reflects this mineral content and the proportion of bran and germ present in the milled product. Lower numbers indicate a lighter, more refined flour, while higher numbers denote flour with more minerals and a stronger, denser baking performance.

Determination and meaning: The Mehltyp is determined by burning a measured amount of flour to ash and weighing the residue. The resultant ash content correlates with the amount of bran and other non-endosperm components in the flour. Bakers use the typ value to anticipate dough handling, water absorption, and crumb structure. The system is most commonly applied to wheat flours, with higher numbers typically associated with breads and whole-grain products; rye and other grains have their own labeling conventions.

Typical ranges and usage: Weizenmehl Type 405 is a very white, finely milled flour often used for pastries and cakes; Type 550 is common for everyday bread and rolls; Type 812 and Type 1050 are progressively stronger flours suitable for a wider range of breads and baked goods; Type 1600 (and higher) is associated with darker, more mineral-rich flours, such as certain wholemeal or rye blends. The exact baking properties depend on more than ash content, including protein and milling method.

Geography and relevance: The Mehltyp system is still widely used in Germany, Austria, and parts of Switzerland, though some markets and mills also indicate flours by protein content or use of blends. The labeling provides bakers with a quick reference to the flour’s composition and baking potential.