Comments on: Understanding flour types

By: Weekend Bakers

Weekend Bakers — Thu, 07 Mar 2024 08:22:03 +0000

In reply to Magdalena Schwarz. Glad it can be of use to you and hopefully your baking results Magdalena.

By: Magdalena Schwarz

Magdalena Schwarz — Thu, 29 Feb 2024 12:06:57 +0000

Yours is a very useful explanation of the various types of flour. Thank you.

By: W den Dulk

W den Dulk — Fri, 10 Nov 2023 07:54:36 +0000

Great informative website. We buy our flour from a local windmill “de Eendracht”. www.molen-de-eendracht.nl
They also have Spelt & Rye (Rogge) flour.

By: Dave Ayre

Dave Ayre — Tue, 03 Oct 2023 14:01:09 +0000

In the US, protein and gluten are mentioned frequently. I had not heard of the ash content until I read this article. Being a sourdough enthusiast, I have been very aware of flour quality so your information reinforces my thinking.
Thank you!

By: Hiroko

Hiroko — Sat, 09 Sep 2023 23:14:24 +0000

What is ER flour? I sometimes see it on internet recipe.

By: Gia

Gia — Sat, 09 Sep 2023 06:14:35 +0000

THANK YOU!!! I just discovered your site and started the sourdough starter this week. Am now ready to bake but had trouble understanding the different flours in the Netherlands. They all translate to “flour” in English so was confusing. I am from New Zealand but now live in Alkmaar so have lucky access to the Molen Gouden Engel.

Helemaal bedankt voor jouw fantastische advies.

By: Weekend Bakers

Weekend Bakers — Tue, 10 Jan 2023 07:14:32 +0000

In reply to Christiane. The schedule is constructed so that people can choose the flour closest to what they need for a certain baking project, without having the 'luxury' in Holland to choose from the wide range of flour maybe available elsewhere. So it is suggested as a substitute.

By: Christiane

Christiane — Mon, 09 Jan 2023 19:30:30 +0000

The NL content is incorrect i am afraid. Zeeuwse bloem is a specialty used for cookies. Patentbloem is 550 and tarwebloem 405

By: Martin Gottschalk

Martin Gottschalk — Fri, 16 Dec 2022 13:18:11 +0000

Thanks! Exactly what i needed to know.

By: K Lee

K Lee — Tue, 11 Oct 2022 23:52:05 +0000

What is bread flour calked in Dutch?

By: Jessica Morris

Jessica Morris — Tue, 06 Sep 2022 16:24:42 +0000

Hi, do you know which dutch flour can be used to make brioche?

By: TvC

TvC — Tue, 23 Aug 2022 04:34:01 +0000

Dank voor de uitleg en voor het weergeven van de tabel met de diverse typen bloem.

Nu ben ik opzoek naar een alternatief voor Tipo 00 bloem om pizza’s mee te maken. Begrijp ik uit uw tabel dat ik hiervoor het beste Zeeuwse bloem kan gebruiken?

Of heeft u andere tips? Ik ben opzoek naar makkelijk verkrijgbare en relatief goedkope bloem. Wellicht bereik ik het beste resultaat door bepaalde bloem typen te mixen?

Het zou fijn zijn als u mij op weg kunt helpen

By: JG

JG — Sat, 15 Jan 2022 16:12:03 +0000

There is a mistake in the glossary. “Grano duro” refers to flour made with durum wheat or Triticum durum. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or “soft”. This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network

By: Moira

Moira — Fri, 17 Dec 2021 21:48:55 +0000

In reply to Jeroen. Try online. British flour mills all have high protein bread flour. Some also sell “improvers” which seem to be very popular in America but you can make great bread without them.

By: Karen

Karen — Tue, 14 Dec 2021 17:58:19 +0000

Dear Sir / Madam

My self Karen, I want to buy all purpose wheat flour for bakery used , I found the Netherlands supplier I want buy products made in Netherlands.

I saw your email address by thrue internet.

Please advise me for your good response.

Thanks & regards
Karen

By: Alan Jardine

Alan Jardine — Thu, 02 Dec 2021 11:22:51 +0000

Hi,
Wonderful information! Very interesting indeed. You certainly know your flour!
A question please? I am an Englishman living in Slovakia. Here, they have a fantastic dish called Langose (sometimes called Osuch). It is made by mixing the flour and yeast, then deep frying it (similar to doughnuts). This gloriously light, fluffy type pancake is then filled with brynza (cheese), Kysla (sour cream) and garlic.
It is truly divine when the bakery chef knows what he’s doing. But these chefs are very secretive about their recipes!!!! One well known Slovak chef once told me: Alan, the secret is in the flour, only the very finest can be used.
Could you give me an indication of what type of flour this would be please?

Best regards,
Alan Jardine

By: Alexis

Alexis — Sat, 27 Nov 2021 17:52:17 +0000

Hi! I’ve been using patentbloem from Jumbo to make bread as it has more percentage of protein per 100g serving according to the nutrition label, I think it says 13g protein per 100g. So would this flour be a 13% protein content? If so, that’s decent for bread right ? Or is the info on the label not exactly what is used to figure it out…thanks, I’m confused haha!

By: Robin

Robin — Fri, 12 Nov 2021 12:18:20 +0000

Hello,

I’m Swede living in the Netherlands and love to bake. I’ve tried to understand the difference between Tarwebloem and Patentbloem but keep finding conflicting information. In the comparison table above you list patentbloem as all purpose flour, and tarwebloem as the high protein flower, this is the reverse of what I’ve found on other sites, for example here:

broodsmakelijk.nl/versc…atentbloem
and here
uitpaulineskeuken.nl/recep…l-en-bloem

so now I’m more confused than ever.

Met Vriendelijke Groet,
Robin

By: janne

janne — Sun, 17 Oct 2021 03:23:34 +0000

My recipe for bread (Ed of Better Homes and Garden TV show asks for 400 gms bakers’ flour, 70% water, 2% salt and small pack yeast. This does not make my bread making easy! I have enough trouble getting right with an ordinary hand bread recipe. Please explain the actual measurements and time for cooking.

By: alyson

alyson — Tue, 13 Apr 2021 17:17:08 +0000

In reply to Dani. Pastry or All Purpose