Wheat flour smooth
Type 480
Haberfellner’s wheat flour of type 480 smooth is the classic Austrian household or cake flour. This flour can be used in almost all recipes.
Haberfellner's wheat flour smooth can be used for all recipes that specify the use of wheat flour.
Tip
Always mix and knead prepared dough well until a smooth, woolly dough surface is formed. Instead of pure water, a dash of milk can also be used in the recipes. This makes the baked goods more flavourful and keeps them longer fresh.
| Usage | Wheat flour smooth |
|---|---|
| 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.
