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Swiss dark flour and half-white flour

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asfolks's picture
asfolks

Swiss dark flour and half-white flour

I am working through some interesting formulas in the Richemont Craft School-Swiss Bakery book.

I am unable to decipher the explanation of dark flour and half-white flour in the front of the book, or figure out what I might substitute.

I have done some searching to no avail. Any help would be appreciated.

Thanks,

Alan

Juergen Krauss's picture
Juergen Krauss

Alan, Have a look:

http://www.schweizerbrot.ch/de/vom-korn-zum-brot/mehl.html

Happy Baking,

Juergen

asfolks's picture
asfolks

I seem to be losing some information in translation, but this looks like a good resource.

Juergen Krauss's picture
Juergen Krauss

Hi,

Tell me (cut/paste the German) what you didn't get and I'll help.

Their Zopf recipe is excellent, I posted about it here:

http://www.thefreshloaf.com/node/23027/butterzopf-swiss-sunday-braid

Juergen

 

asfolks's picture
asfolks

Halbweissmehl: nach dem Entzug von Weissmehl gewonnen, nahezu schalenfrei

Translates as: Won half weissmehl: after the withdrawal of white flour, nearly free of shells;

Ruchmehl: nach dem Entzug von Weissmehl gewonnen, das noch einen Teil der äusseren Schalenschicht enthält;

Translates as: Dark flour: after the withdrawal of white flour won, still a part of the outer shell layer contains

Juergen, neither one of these translations makes much sense to me. Can you help?

Thanks,

Alan

 

Juergen Krauss's picture
Juergen Krauss

Hi, The German construct is a bit unusual, i was a bit puzzled by the meaning of "nach" - I think it is some kind of millers' German.

Halbweissmehl: nach dem Entzug von Weissmehl gewonnen, nahezu schalenfrei

It means essentially that the extraction rate is somewhere between white flour and wholegrain flour, with almost no bran.

Ruchmehl: nach dem Entzug von Weissmehl gewonnen, das noch einen Teil der äusseren Schalenschicht enthält;

This is flour at an even higher extraction rate with some bran.

Found a great document which lists the types (google ruchmehl schweizerisches lebensmittelbuch).

According to this is:

Halbweissmehl: Typ 720

Ruchmehl: Typ 1100

Cheers,

Juergen

asfolks's picture
asfolks

This is exactly what I was looking for.

Thank you so much for your help!

This book has a great variety of formulas and I am looking forward to trying them.

Thanks,

Alan