The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

German type 550 / Austrian 700 flour - where to buy online in the US?

halladar's picture

German type 550 / Austrian 700 flour - where to buy online in the US?

Dear all,

I am from Austria and I am visiting my aunt in Pennsylvania in June and I want to make some "Vanillekipferl" and other cookies. Some years ago I tried to make those with an American all pupose flour, but it didn´t work...

 I was searching the forum, the net and anywhere else and I was not able to find an online shop to buy some original "German flour type 550" or, even better, "Austrian flour type 700".

 I would be very thankful if someone could give me a hint where to buy imported flour online, so I could have sent it to my aunt :)

 That would be more than great!

 Thank you very much and with best regards from Austria



Mini Oven's picture
Mini Oven

I would suggest taking roasted hazelnut flour and vanilla sugar with you, and using all purpose flour in the US.   I'm not familiar with your recipe but this does make a big difference.  Be careful in the US to use unsalted butter.  I would even take a box of baking parchment to leave with your Aunt. 

Mini O  (at the moment in Linz)

halladar's picture

Hi Mini,

thank you for your quick answer.

I am not sure if I am allowed to bring flour (or roasted flour) etc. to the U.S.

Last year the customs even asked and were very strange about chocolate etc.... and so I am very careful, hehe...

Have a nice stay in Linz - hopefully the weather gets better :)

Greetings from Innsbruck



Mini Oven's picture
Mini Oven

Hi Armin,

Roasted flour or nuts have been "sanitized" and can be allowed.  Raw on the other hand are not.  Chocolates from Europe many times contain alcohol fillings and therefore not allowed into the USA, thus the inquiry.  Uncooked meat (dried, smoked raw)  is also not allowed.  Sad but true.  I try to bring only products that are vacuumed packed, sealed, and store bought (exception: schnapps)  Customes goes crazy with home made goodies.  I bring lots of chocolate for my family chocoholics ... kilowise!

So you've got cold rain too!   The sun will be out soon, and fresh snow on the peaks!  What a bright day that will be!  I see the rye is just starting to bloom around here, corn is about 4 inches high, and we needed the rain after over one week of warm dry wind.  Take care :)

Mini O

ashanti's picture

HI evryone,

I'm a novice in baking bread and I've been told that 550 flour is better for making bread than 000 flour which is great for cakes.

Could someone please tell me what these numbers mean?

Thanks, Ashanti. 

halladar's picture

Hi Mini,

thanks again for your message!

I found a shop called and I orderd some flour (they import flour from Germany). Actually I orered it yesterday and they already have sent it - cool :)

Good to hear about the chocolate - I have to brings lots of chocolate too (aunt, uncle, cousins...). And of course Schnaps and Campari...

Right now the sun is shining and I hope the weather will be nice for the "long weekend".

Hava a nice stay in Linz and thanks again!


ps: Ashaniti, here you can check the types of flour:

The numbers  mostly mean the amount of ash in the flour. There are different numbers for Austria, Germany, France...

ashanti's picture

Hi Halladar,

thanks for the link!!!

And have a wonderful trip!


yves's picture

I had this question, but reversed. I know what wikipedia says about flour numbers in Germany (where i live), but ive been having a hard time telling really what "bread flour" is. Its pretty clear what "all purpose" is: a German 405, but "bread flour"? Curently ive settled on 1050, but it would help me a lot of someone with more experience would advise. I list the flours I have handy below. These are all "Weizen Mehl" or "Wheat Flour", one is no name (the 405) and the other two are by "Gold Puder".

The 1050 I have says the following:

Per 100g:

Energy (from combustion): 1400 kJ/330 kcal

Protein: 11.2g

Carbohydrates: 67.0g

~ from sugar: 1.3g

Fat: 1.7g

from fatty acids: 0.4g

Dietary fibre: 5.2g

Sodium: 0.003g

According to what wikipedia says this seems to be a "bread flour", but I would love to know if anyone does have access to these numbers for the flours you are using? It would be really useful to people like me to have such numbers so we can find the right match to what you is being used in the recipes on this site.

Just to be complete here are the numbers from 405:

Per 100g:

Energy (from combustion): 1409 kJ/331 kcal

Protein: 9.8g

Carbohydrates: 70.9g

~ from sugar: 0.4g

Fat: 1.0g

from fatty acids: 0.2g

Dietary fibre: 4.0g

Sodium: 0.002g

And from 550:

Per 100g:

Energy (from combustion): 1410 kJ/335 kcal

Protein: 10.2g

Carbohydrates: 70.0g

~ from sugar: 1.6g

Fat: 1.1g

from fatty acids: 0.2g

Dietary fibre: 4.1g

Sodium: 0.002g


It would be nice to have something better than the wikipedia article to go on when discussing this.

BTW, when people on this site talk about sourdough starters, would I be out of line using the sourdough starters they sell in groery stores over here? "Natur Sourtieg"?


A Canadian Living In Germany Just Learning to Bake :-)


Mini Oven's picture
Mini Oven

and they are not bad. I even opened one and kept feeding it. Where was that? Here is the discussion.

I like using 700 to 960 for bread flour, the higher numbers above 1000 are hard for me to find. The Whole wheat or whole spelt in Austria doesn't have numbers, but I can tell a lot by reading the fibre and protein levels.

My Whole wheat (Weizen Vollkornmehl) has in 100g:

protein 11.2g

fibre 12.9g


My Whole Spelt (Dinkel Vollkornmehl)has in 100g:

protein 11.6g

fibre 8.8g


Your 1050 is a bread flour. The 550 is all purpose. These are packaged fine and can also come coarse or "Griffig" which I also like to use in bread but I do allow the coarser flour time to soak up moisture after mixing. "Grieß" is a meal, like cream of wheat and coarser than "Griffig."

Hope that help some.

Mini O

sannimiti's picture

I'm no authority on the subject but we don't really have bread flour. That's bcs our soils don't allow to grow hard wheat, worn out after 500+ years of agriculture. So the numbers tell you the ash content, that's what our local mill says on its site.For white breads you'd use 550er, for cakes and cookies 405er, 1050er is something for "Mischbrot" it has no American equivalent, it's next to whole wheat but fine as 550er, i believe it does not contain the germ. rye flour also has 3 milling grades but i'd have to look them up. i usually add gluten to my breads bcs i learned from american books and use only recipes around here on in those books. most commercial bakers do add gluten as well. is a good source for baking ingredients, they have resonable prices and the professional baker running the site is friendly and helpful.

if i may ask, where are you located? i'm up here next to hamburg. i also spent 6 months in southern ontario a couple years ago and just love canada.

bye sanni 

cararose1977's picture

Thank you for the link to Backstars. I have been looking for Vital Wheat Gluten and everyone here in Basel looks at me like I have two heads.

sannimiti's picture

I'm German and for cookies and cakes I would recommend 405er flour. It has a lower ash content than 550er which is usually used for yeast cakes/white breads. Sorry i can't help you out where to buy. Thought of bringing a kg with you to the US??

P.S.: would you share your vanillekipferl recipe? I have tons but i love homestyle, t&t recipes and you Austrians really have a way with sweets. I spend 1/2 yr. at the Chiemsee last year and have been to Salzburg a lot which was simply amazing. It's such a wonderful city especially when my mother and me ran into the farmers market. Sadly I was in hospital and she had to fly back to Hamburg the next day so we couldn't buy ourselves mad on all the great veges, cheeses and such. Liebe Grüße aus dem Norden, Sanni 

coachgrazina's picture

I know this is an old thread but I needed some information about flour types and it popped up on Google.

Armin, thanks for a link to wikipedia, it gave me a rough idea what the types are about - the whole thing is a bit confusing  :o)

I found this recipe for Pumpernickel or " Black Bread" - "Schwarzbrot"

and I want to make it but it has those flour types...  I think that I'll just use what I have

anyway, have a great day everyone, and happy baking