other european flour | 00 Flour | Double Zero Flour

Aurora Roggen Dinkelbrot 500g Traditonal German Bread Mix

floeffler — Wed, 30 May 2018 14:39:06 +0000

This 500g bag of bread mix features a traditional German mix of spelt flour, pumpkin seeds, sourdough, linseed, and yeast.

It is ideal for the bread maker!

Imported from Germany

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Gold Medal Neapolitan Pizza Flour Untreated – 7 lbs REPACK

floeffler — Wed, 30 May 2018 14:36:46 +0000

Use what the professionals use – A high-quality, untreated patent bread flour milled from a select blend of domestic hard winter wheat. Tailored to the tradition of European milled flours, it provides the desired dough extensibility for hand stretching along with dough tolerance needed for fermentation and the hot, fast bake of the crust.

The post Gold Medal Neapolitan Pizza Flour Untreated – 7 lbs REPACK first appeared on 00 Flour | Double Zero Flour.

Treblec Farine De Sarrasin – Buckwheat Flour From Brittany – 2.2 Lbs (1 PACK)

floeffler — Wed, 30 May 2018 14:35:11 +0000

Finally! We are able to offer French Buckwheat flour from the Brittany region of France.

Used to make the famous 'Galettes Bretonne“ or savory buckwheat crepes.
One of the most popular recipes includes Emmental cheese, a slice of ham and an egg.

The post Treblec Farine De Sarrasin – Buckwheat Flour From Brittany – 2.2 Lbs (1 PACK) first appeared on 00 Flour | Double Zero Flour.

Whole wheat (graham flour) 1kg German production

floeffler — Wed, 30 May 2018 14:33:23 +0000

Whole grains essential to cookies and bread making rustic taste healthy.
Whole grain and is the whole finely ground flour wheat.

And fiber and mineral-rich flavorful bread mix in bread flour, ideal for making country-style cookie mix in flour,
has gained popularity unchanged.

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German Diamant Semolina Flour ( Hartweizen Griess ) 500g

floeffler — Wed, 30 May 2018 14:32:49 +0000

Francine Farine de Ble Tous Usages – French All Purpose Wheat Flour – 2.2 lbs

floeffler — Wed, 30 May 2018 14:32:38 +0000

Getting good quality flour is the easiest way to improve the way your bread will look and taste. Flour from supermarkets tends to be very white, often old, lacking in taste and natural enzymes, and, most important, not very useful for bread baking. Understanding flour types: French flour type numbers indicate the ash content (in milligrams) per 10 g flour.

The numbers are a factor 10 lower than the German types. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries („pâte feuilletée“). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call „farine de gruau“). Some recipes use Type 45 for croissants although many French bakers use Type 55 or a combination of Types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.

Note that there is no type 40 French flour like the German type 405, the closest is type 45.

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