Backfein
Wheat flour Universal
Type 480
Haberfellner’s universal wheat flour of type 480 is a blend of smooth and coarse flour.
Usage
Suitable for all recipes, especially those where you are not sure whether smooth or coarse flour should be used.
Tip
Leave the dough to rest for a little longer so that the liquid can be absorbed more effectively.
Table of usage
| Usage | Wheat flour UNIVERSAL |
|---|---|
| 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 |
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.
