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Wholemeal Wheat Flour
Wholemeal flour is a specialty flour where the entire grain, including the hull, is ground. As a result, this flour is particularly rich in minerals and dietary fibre, which is known to be good for digestion.
During the production of wholemeal flours, special attention must be paid to ensuring the wheat is cleaned as thoroughly as possible. Only flawless, healthy grains should be ground into wholemeal flour, as is the case with Haberfellner’s wholemeal flour.
Due to the high fibre content, however, wholemeal flours are not as suitable for baking as conventional household flours, such as the so-called extraction flours of type 480 or 700.
Wholemeal flours can also be used in conventional baking recipes by adding 20-30% wholemeal flour to the specified amount of flour. Haberfellner’s wholemeal wheat flour can also be used for making biscuits or less bulky baked goods.
Tip
| Usage | Wholemeal Wheat flour |
|---|---|
| Roux | |
| Sauces/Bèchamel | |
| Puff pastry | |
| Choux pastry | |
| Sandmasse (cake) | |
| Strudel dough | |
| Pancakes | |
| "Nockerl" (dumplings) | • |
| "Knödel" (boiled dumplings) | • |
| Yeast dough | • |
| Dough made with curd cheese | • |
| Baking powder dough | • |
| Sponge cake | • |
| Biscuits | • |
| (Flour) dusting | • |
| Gingerbread | |
| Rye breads | |
| Specialty pastries |
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
