Weizenmehl

Weizenmehl is the German term for wheat flour. It is a staple ingredient in baking and cooking worldwide, produced by grinding wheat grains. The type of wheat used and the milling process determine the characteristics of the flour, such as its protein content and gluten strength.

There are various types of Weizenmehl, distinguished by their ash content, which indicates the amount of mineral residue left after burning the flour. Lower ash content typically means a whiter flour with less bran and germ, while higher ash content indicates a coarser flour with more of these components. Common types include Weizenmehl Type 405, a fine white flour suitable for cakes and pastries, and Weizenmehl Type 550, a slightly darker flour with more protein, often used for bread. Whole wheat flour, known as Vollkornmehl, is also derived from wheat but includes the entire grain.

Weizenmehl's properties, particularly its gluten-forming potential, are crucial for baking. Gluten provides elasticity and structure to doughs, enabling bread to rise and pastries to hold their shape. The protein content varies between different types of wheat and flours, influencing their suitability for different applications. For instance, flour with a higher protein content is generally preferred for yeast-leavened breads. Weizenmehl is a versatile ingredient, forming the base for a vast array of baked goods, noodles, and other culinary creations in German and international cuisine.