German Type Flour & Grain

Q: Is German flour only wheat and rye?

No. German milling also covers grains and styles such as spelt and other heritage grains, as well as a range of rye types. The key idea is that Type numbers describe refinement level - the grain itself depends on the product.

Understanding German flour Types

German flour Types (such as 405, 550, 1050 and 1150) are based on ash content - a measure of mineral content that reflects how much of the grain remains in the flour. Lower Types are lighter and more refined, while higher Types contain more of the whole grain.

Type does not indicate protein strength directly. When choosing a flour, consider both the Type number and the intended style of baking. Higher Type flours often absorb more water and bring fuller flavour.

If you are new to German flour classification, see our glossary entry for German Flour Classification.

German Flour - FAQs

What do German flour Type numbers mean?

German Type numbers (such as 405, 550, 1050 and 1150) are based on ash (mineral) content. Lower Types are more refined and lighter in colour. Higher Types contain more of the grain which usually means deeper flavour, darker crumb and higher water absorption. See German Flour Classification for a quick explainer.

Does Type tell me how strong the flour is?

Not directly. Type is about refinement level and mineral content, not gluten strength. For strength, look at protein percentage where available and rely on intended use guidance on the product page.

Will I need to change hydration when switching between Types?

Often, yes. Higher Type flours commonly take a little more water. Adjust gradually and allow time for the dough to fully hydrate before deciding you need more.

Is German flour only wheat and rye?

No. German milling also covers grains and styles such as spelt and other heritage grains, as well as a range of rye types. The key idea is that Type numbers describe refinement level - the grain itself depends on the product.

How do I substitute German Type flour in UK recipes?

Use Type as a guide to refinement then bake by feel. As a starting point, lower Types behave closer to white flours, while mid to higher Types behave more like higher-extraction flours and may need slightly higher hydration. If your dough feels tight, add a small splash of water and give it time to absorb.

How should I store flour at home?

Store flour cool and dry in a well sealed container. If you buy larger bags, decant into airtight tubs and rotate stock. Higher extraction and wholegrain-style flours can be more aromatic and may be best used sooner once opened.