The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


embe's picture


Could anyone please advise me the UK equivilent flour to Austrian W700 CLEAN Flour

I wish to bake Sacher Torte.

Thank you.  Embe

Mini Oven's picture
Mini Oven

I know griffig and glatt.    

Unless... the "naturrein" label which means "nature pure" -- no added chemicals?  Could translate as "clean."

My W700 glatt flour has 13.9 g of protein for 100g, a bread flour, but it might have too much gluten for a chocolate cake.  Just letting you know.

My Sacher Torte recipe asks for W480 glatt flour, all purpose.  I've had trouble with W480 having too much gluten.  


ananda's picture

Hi Embe,

W700 is the Austrian equivalent of German Type 550, French Type 55 and the number refers to the ash content in the flour [c.0.55%], that's the mineral residue when a portion of the flour is burnt.

I'm afraid this does not really help you with regard to the protein content in the flour/potential gluten forming proteins.   You would have to get that information from the manufacturer, but beware, as Mini advises above; 13.9% protein is too high for the product you want to make, unless it is a high protein CAKE flour, which I doubt if it is that level of ash.

Clean?   Two thoughts come to mind.   Firstly it doesn't have any chemical raing agents added [UK equiv: plain flour].   Secondly it is untreated with Ascorbic Acid and/or Sodium Chloride.

Hope this helps

Best wishes