Swiss dark flour and half-white flour

Toast
asfolks on 14 Sep 2011 at 16:02

I am working through some interesting formulas in the Richemont Craft School-Swiss Bakery book.

I am unable to decipher the explanation of dark flour and half-white flour in the front of the book, or figure out what I might substitute.

I have done some searching to no avail. Any help would be appreciated.

Thanks,

Alan

I seem to be losing some information in translation, but this looks like a good resource.

Halbweissmehl: nach dem Entzug von Weissmehl gewonnen, nahezu schalenfrei

Translates as: Won half weissmehl: after the withdrawal of white flour, nearly free of shells;

Ruchmehl: nach dem Entzug von Weissmehl gewonnen, das noch einen Teil der äusseren Schalenschicht enthält;

Translates as: Dark flour: after the withdrawal of white flour won, still a part of the outer shell layer contains

Juergen, neither one of these translations makes much sense to me. Can you help?

Thanks,

Alan

 

Hi, The German construct is a bit unusual, i was a bit puzzled by the meaning of "nach" - I think it is some kind of millers' German.

Halbweissmehl: nach dem Entzug von Weissmehl gewonnen, nahezu schalenfrei

It means essentially that the extraction rate is somewhere between white flour and wholegrain flour, with almost no bran.

Ruchmehl: nach dem Entzug von Weissmehl gewonnen, das noch einen Teil der äusseren Schalenschicht enthält;

This is flour at an even higher extraction rate with some bran.

Found a great document which lists the types (google ruchmehl schweizerisches lebensmittelbuch).

According to this is:

Halbweissmehl: Typ 720

Ruchmehl: Typ 1100

Cheers,

Juergen

This is exactly what I was looking for.

Thank you so much for your help!

This book has a great variety of formulas and I am looking forward to trying them.

Thanks,

Alan