Like our soft wheat semolina, our medium-coarse grain soft wheat flour is also produced by milling wheat kernels. It is an intermediate level between semolina and "medium-fine grain" flour and contains no husk parts. The wheat flour type 550 is produced by milling the medium-coarse grain soft wheat flour further; this is primarily used in the making of Spätzle (pasta) and Strudel to lend more firmness to the dough mix.
Please contact our sales team for further information or individual product advice.
|Food Industry||C. Faul||+49 731 96746 - 15|
|Food Retail||U. Dettinger||+49 731 96746 - 67|
|Bakery business||J. Ellerkamp||+49 731 96746 - 61|
Available in conventional cultivation quality.