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Wheat flour smooth
Type 700

Haberfellner’s wheat flour of type 700 is particularly well-suited for the production of yeast dough baked goods, such as doughnuts. Wheat flour of type 700 also has a higher mineral content than type 480 and is therefore slightly darker than type 480 flour.
Usage
Haberfellner’s wheat flour of type 700 can generally be used in all recipes that call for smooth flour or smooth flour of type 480.

Tip

Always mix and knead prepared dough until a smooth dough surface is formed.
Storage and Shelf Life Tip for Flours:
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.
Table for usage (PDF)
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Recipes for wheat flour smooth

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Contact

Haberfellner Mühle GmbH
Leopold-Haberfellner-Platz 1
AUT-4710 Grieskirchen

Tel. (+43) 07248 / 62683
Fax: (+43) 07248 / 62683-50
Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Supported by federal and state governments and the European Union

Grant agreement P2035682-VVE01 dated 15 November 2022: purchase of a new milling plant and a small packaging system, expansion of flour silos, extension of power supply.

Grant agreement P1500467-VVE03 dated 29 June 2016: investments to improve productivity by optimising the small packaging system, grain cleaner, lifts, and automation.