Mehltype

Mehltype is a classification used in milling and baking to denote the relative refinement and mineral content of flour. The term is most common in German-speaking regions (often written as Mehltyp or Mehltypen) and roughly equates to what English speakers would call flour type or extraction level. In this system, flours are labeled with numbers such as 405, 550, 812, 1050, or 1700. The numbers correspond to an index of the flour's ash content and extraction rate: lower numbers indicate whiter, more highly refined flour with less bran and germ, while higher numbers indicate flour that contains more of the grain’s outer layers.

The measurement is historically based on ash content after incineration of a standard flour sample, with extraction rate referring to the proportion of the grain milled into flour versus byproducts. In practice, the type number provides a quick guide to texture, flavor, and baking performance. Different flour types are preferred for different products: light pastries and cakes typically use low-type flours; white breads may use mid-range types; darker breads and whole-grain products use higher-type flours. Some regions also correlate type with protein content, but this is not universal.

Despite its usefulness for bakers, Mehltype is not globally standardized. International trade often prioritizes protein content, gluten strength, or substrate descriptions rather than the old type-number system. See also flour, ash content, extraction rate, and milling practices.