Mjöl

Mjöl is the Swedish word for flour. It is a powder made by grinding grains, legumes, nuts, or roots. The most common type of mjöl in Sweden is made from wheat, known as vetemjöl. Other common types include rågmjöl (rye flour), kornmjöl (barley flour), and havremjöl (oat flour). Mjöl is a staple ingredient in Swedish cuisine, used in a wide variety of baked goods such as bread, cakes, and pastries, as well as for thickening sauces and gravies.

The production of mjöl typically involves cleaning the grain, milling it into a fine powder, and then sifting it to remove any bran or germ, depending on the desired fineness and type of flour. Different types of mjöl have different properties that affect their use in cooking and baking. For example, vetemjöl, especially strong wheat flour with a high gluten content, is ideal for yeast-leavened breads as it provides structure and elasticity. Rågmjöl is often used in darker, denser breads, and its lower gluten content requires different handling.

Historically, mjöl was produced using stone mills, but modern production often utilizes roller mills for greater efficiency and consistency. The nutritional content of mjöl varies depending on the type of grain or ingredient used and whether it is refined or whole grain. Whole grain mjöl, which includes the bran and germ, retains more fiber, vitamins, and minerals. Mjöl is a fundamental component of the global food supply and plays a significant role in food security and culinary traditions worldwide.