Flour – an overview of the classics

What is flour?

Flour is a fine powder produced by grinding cereal grains such as wheat, spelt, rye or other types of grain. In this country, the term is often associated with wheat flour. Wheat flour is the most commonly used type due to its good processing properties, its versatility and its mild flavour. Flour generally forms the basis for numerous popular and traditional products such as bread, cakes, pasta and pastries.

The use of cereal grains

A grain of cereal consists of three main parts: the endosperm, the embryo and the husk. Each of these parts plays a specific role in the production process and influences the properties of the flour. A closer look at the parts of the grain helps to explain the differences between various types of flour.

Components of a cereal grain

• Flour body: The endosperm makes up the largest part of the grain and consists mainly of starch.

• Seedling: The smallest part of the grain contains many nutrients, such as vitamins, minerals and unsaturated fatty acids.

• Bowl: The husk surrounds the grain and consists of several layers containing dietary fibre, minerals and phytochemicals.

Composition of white flour and wholemeal flour

The fundamental difference lies in the parts of the grain that are used. White flour and wholemeal flour differ in their composition primarily in the following ways:

• White flour: For this type of flour, the inner endosperm is primarily used – the bran and germ are often left out. This gives classic white flour its fine texture and light colour. It produces soft, uniform doughs that are ideal for making light and airy baked goods.

• Wholemeal flour: The name of this type of flour says it all: as it uses the whole grain – that is, all parts of the grain – the flour is particularly nutrient-rich. A higher nutrient density and a lower glycaemic index have a positive effect on health – as does a high fibre content and the resulting prolonged feeling of fullness. Due to its robust and slightly nutty flavour, it is often used in the production of savoury baked goods.

What is the difference between wheat, spelt and rye flour?

Apart from the type of flour, different varieties of flour differ in other ways that affect their baking properties, flavour and nutritional values. The characteristics of different types of flour include, for example, the following:

Wheat flour

• Protein and gluten structure: Wheat flour has a high gluten content, which ensures that dough is elastic and stable. The gluten makes wheat flour ideal for baked goods and breads that require a firm yet light texture. The gluten in wheat is highly elastic and ensures that the dough retains its firm structure even whilst rising.

• Flavour: This popular flour has a relatively neutral, mild flavour. This usually takes a back seat, allowing other ingredients to take centre stage.

• Baking characteristics and dough handling: The high gluten content means the flour rises easily. Wheat doughs work well with yeast, which allows for a quick proving process.

• Nutrient content: Very light-coloured wheat flours are characterised by high levels of protein and carbohydrates, but contain fewer minerals and fibre than rye and spelt.

spelt flour

• Protein and gluten structure: Spelt flour actually contains more gluten than wheat, but its structure is different. Spelt gluten is more delicate and less elastic, which means that spelt dough can be over-kneaded more easily and may consequently lose its stability. For this reason, spelt is slightly more demanding to work with.

• Flavour: Spelt has nutty and slightly sweet notes. Its full-bodied flavour gives baked goods a special touch, whilst still allowing the other ingredients enough scope to develop their own aromas.

• Baking characteristics and dough handling: Spelt is also suitable for making yeast dough. However, you should take extra care when working with it to ensure the dough remains supple.

• Nutrient content: Spelt flour is nutritionally superior to wheat, as it contains more protein, fibre, vitamins and minerals. It is therefore a popular alternative, and not just for people who are sensitive to wheat.

Rye flour

• Protein and gluten structure: Rye contains very little gluten and has a different protein composition to wheat and spelt. Rye doughs are less elastic and tend to be sticky. To improve the structure of rye dough, it is often Sourdough used.

• Flavour: Rye flour has a strong, tangy flavour that goes particularly well with savoury spreads and spicy ingredients.

• Baking characteristics and dough handling: As rye contains less gluten, it requires a strong leavening agent such as sourdough. This improves not only the stability but also the shelf life. Rye doughs are often less pliable and have a sticky texture. Maintaining rye sourdough is often complex and requires some care.

• Nutrient content: Of the three traditional cereals used for flour production, rye has the highest mineral and fibre content. Rye flour is rich in magnesium, iron and B vitamins – benefits that are even more evident in the wholemeal variety.

It is not only the three traditional types of grain that differ in their properties. Flours such as rice, maize or almond flour are popular alternatives – particularly when it comes to making gluten-free food. They offer further opportunities to experiment with new flavours and textures.

What do ‘flour type’ and ‘degree of milling’ mean?

The Type of flour defines the mineral content of the flour in milligrams per 100 grams of dry matter. The higher the type number, the more minerals the flour contains. A higher mineral content means that the flour contains more parts of the husk. In Germany, types 405, 550 and 1050 are common.

The Degree of grinding indicates the percentage of the whole grain that is included in the flour. If, as with wholemeal flour, the entire grain – including the husk and germ – has been ground, this figure is therefore almost 100 per cent. With white flour, the degree of milling can vary depending on the type of flour.

Shelf life and storage

The differences between the various types of flour lead to further distinctions – for example, their fat content determines their shelf life. As white flour does not contain the fatty germ, it generally has a longer shelf life. Wholemeal flour, on the other hand, goes rancid more quickly due to its higher fat content and should ideally be used up within a few months.

Flour should generally always be stored in a dry, cool place away from direct light – ideally in an airtight container, as this protects the flour from moisture, germs and other contaminants.

Ehlert: Variety and quality, all under one roof

Whether white flour or wholemeal flour, whether wheat, rye or spelt – each variety has its own benefits and uses. And, of course, these types of flour are also ideal for use in mixed-grain breads. As a specialist wholesaler of supplies and consumables, we offer you an extensive range of products for producing high-quality and varied foodstuffs. Browse through our products and order everything from a single source.