leipäjauhoja
Leipäjauhoja, the Finnish term for bread flour, refers to refined wheat flour that is specifically processed for baking bread. It is made from hard wheat varieties such as Triticale or Durum, which contain higher protein levels than all-purpose flours. The protein content typically ranges from 12 % to 14 %, providing gluten structures that yield a chewy and airy bread crumb.
The milling process for leipäjauhoja involves cleaning, tempering, and multiple stages of grinding and sifting. The
In Finland, leipäjauhoja is a staple ingredient in traditional rye breads (ryppikakku) and the popular white
Regulatory standards in the European Union require labeling of flour types and protein content. Finnish grocery
Overall, leipäjauhoja plays a central role in the creation of Finnish and Scandinavian breads, providing the