Introduction
Understanding the differences between German and American wheat flours can significantly impact your baking results. Each system has its unique classification method, which can be confusing for bakers. Let’s delve into these differences and see how they compare. Additionally, we’ll explore other grains used in bread making.
German Flour: Mineral Content
German flours are categorized by their mineral content, which reflects the residue left after processing. Here are the common types:
- Type 405: The finest and lightest flour, similar to American cake flour. Ideal for pastries and fine cakes.
- Type 550: Comparable to all-purpose flour, suitable for a wide range of baking needs, including bread and pastries.
- Type 812: Falls between all-purpose and whole wheat flour, good for heartier bread.
- Type 1050: Similar to American whole wheat flour, used for dense and flavorful bread.
- Type 1600: Contains more bran and germ, used for rustic and whole grain bread.
Higher numbers indicate higher mineral content and a greater proportion of whole grain.
American Flour: Protein Content
American flours are classified by protein content, which determines their use in different types of baking:
- Cake Flour: Low protein, fine texture, perfect for light and airy cakes.
- Pastry Flour: Slightly higher protein than cake flour, ideal for tender pastries and pie crusts.
- All-Purpose Flour: Medium protein, versatile for various recipes from cookies to bread.
- Bread Flour: High protein, provides strong gluten structure, best for yeast bread.
- Whole Wheat Flour: Contains the entire wheat kernel, higher protein and fiber, used for dense and nutritious bread.
This system helps bakers select the right flour based on the desired texture and structure of their baked goods.
Other Grains in Bread Making
Both Germany and America use a variety of grains for bread making. Here are some common types:
Germany:
- Rye:
- Type 815: Light rye flour, similar to wheat flour in texture, used for lighter rye bread.
- Type 997: Medium rye flour, used for mixed rye bread.
- Type 1150: Darker rye flour, used for hearty rye bread.
- Type 1370: Whole grain rye flour, used for dense, full-flavored bread.
- Spelt:
- Type 630: Light spelt flour, similar to all-purpose flour, used for lighter baked goods.
- Type 812: Medium spelt flour, used for heartier bread.
- Type 1050: Whole grain spelt flour, used for dense and nutritious bread.
- Emmer and Einkorn: Ancient grains, higher in protein and minerals, used for specialty bread with a nutty flavor.
America:
- Rye Flour: Typically not classified into types, generally available as light, medium, or dark rye.
- Spelt Flour: Available as whole grain or light spelt flour, without specific type classifications.
- Other Ancient Grains: Emmer and Einkorn are also available, used similarly to their German counterparts.
| Type |
German Flour |
American Flour |
|---|---|---|
| Cake Flour | Type 405 | Low protein |
| Pastry Flour | N/A | Low-medium protein |
| All-Purpose Flour | Type 550 | Medium protein |
| Bread Flour | Type 812 | High protein |
| Whole Wheat Flour | Type 1050, Type 1600 | High protein |
| Rye Flour | Type 815, 997, 1150, 1370 | Light, Medium, Dark |
| Spelt Flour | Type 630, 812, 1050 | Whole grain, Light |
| Emmer and Einkorn | Whole grain | Whole grain |
Conclusion
Choosing the right flour is crucial for perfect baking. By understanding the mineral content in German flour and the protein content in American flour, bakers can better match ingredients to their recipes, ensuring delicious results every time. Both countries offer a variety of grains, such as rye and spelt, providing additional options for flavorful and nutritious bread. Knowing these differences helps you achieve the best texture and flavor in your baked goods.
I am German and never had issues with wheat there, but have now developed high sensitivity to wheat living in the U.S.
Based on some comments in the posts and the fact that a friend who has major gluten and wheat sensitivities can eat Brotbox products without any problems, I am going to start ordering again.
Thank you EU for not permitting all the poison that is so freely added to the food here in the U.S. Very sad.
And, thank you Brotbox team for offering this option to us. Very grateful!
I have a story tell you. My husband developed a really bad eczema, went to Allergy doc, tested him for all kinds of stuff. Including wheat, rye. He had to stop eating anything that had wheat or rye in it. Went to Germany he ate anything over there and nothing happen to him. Came home ate some bread and it started back up. I ordered some of this bread and he’s fine. We got rid of all American flour, pasta anything that hat wheat or rye in it. And I buy German and Italian Pasta and flour. And he is just fine. It’s really sad what America puts in their foods.
This is just the short version of his journey with eczema. But we are so happy we found this Bakery . Will continue the get their breads.
I lived in Germany for 5 years and in other places in Europe for several years. All of the foods are better because they use real farming processes. Natural fertilizers. Not genetically tweeked chemicals. Trust me when they spread manure from one of what we called “honey wagons” right behind your house! Yeah…. But veg and food taste like they should. Not the watered down tasteless chemicalized food that we produce in the US. This is my first of many orders!
Is the German grain industry dominated by American Agri Business practices. Are they controlled by Monsanto and apply glyphosate liberally on their crops for desiccation?
Pretty much all American bread products give you a little something extra due to nonsense.
Mmm Roundup in my bread so delicious and I’m sure it’s good for you because that’s what they say. 😑
Can you comment on differences in the way German wheat is treated and farmed, addressing issue such as organic, and any other related differences that might make it different from American wheat?