Thank you so much for your kind help! I love the hanseata blog! (I'm Swiss, so it's refreshing to read German for a change...) To me all the different flour types are really confusing, since I'm trying to bake Swiss breads and those recipes call for flours that I've never seen over here. So your help is greatly appreciated.
My pleasure. Glad I could be of assistance. I'll agree with you the different flour types are confusing. I have learned a lot about flour here. Always remember you can get great info and advice from the many TFLers. If help is needed, please keep asking. Happy baking with your Swiss breads.
In terms of composition, 1050 flour is equivalent to first clear. German flours, like other European flours, are graded on the basis of ash content at 0% moisture. According to the German standard DIN 10355 (and you can Google this :) ) Type 1050 has ash content of 0.91-1.20%. Miller Unbleached First Clear Flour (which we sell at nybakers.com) has a stated ash content (0% moisture) of 1.15%.
Ever hear of Google??????
Ha! Of course, I've tried that first, but couldn't find anything to order or recommendations where to buy. That's why I'm asking here...
Sounds like you got it all under control, so how about sending me all those links where I can buy?
Simply high gluten flour, any good brand will do. I use Central Milling or King Arthur.
http://www.germanfoodguide.com/flours.cfm
Thank you
I'm no expert, by no means. But I saw your post and the response you got and thought I'd try and assist you.
http://hanseata.blogspot.com/2012/05/my-pantry-flour-type-translation.html This is a blog post from a fellow TFLer (hanseata) Karin. Although, I don't know her personally, she is very knowledgeable and a kind individual that shares great info.
http://www.thefreshloaf.com/node/6037/europeanking-arthur-flour-equivalents This is another post from a fellow TFLer (dmsynder) David. My statement about Karin also applies to David.
Hope this sends you in the right direction.
Thank you so much for your kind help! I love the hanseata blog! (I'm Swiss, so it's refreshing to read German for a change...) To me all the different flour types are really confusing, since I'm trying to bake Swiss breads and those recipes call for flours that I've never seen over here. So your help is greatly appreciated.
My pleasure. Glad I could be of assistance. I'll agree with you the different flour types are confusing. I have learned a lot about flour here. Always remember you can get great info and advice from the many TFLers. If help is needed, please keep asking. Happy baking with your Swiss breads.
In terms of composition, 1050 flour is equivalent to first clear. German flours, like other European flours, are graded on the basis of ash content at 0% moisture. According to the German standard DIN 10355 (and you can Google this :) ) Type 1050 has ash content of 0.91-1.20%. Miller Unbleached First Clear Flour (which we sell at nybakers.com) has a stated ash content (0% moisture) of 1.15%.
For more info on first clear, see my blog post "In Defense of First Clear."
QED.
Stan Ginsberg
theryebaker.com