flours
100 % Swiss brown flour
 
Product details

Schapfen brown flour – 100 % from Switzerland. 
Brown flour is primarily obtained from wheat, spelt or rye. It contains roughly 20 % less white flour from the inner part of the grain. Consequently, it contains more components from the outer shell layer. Brown flour thus has more protein, minerals and vitamins and is superior to light wheat flour in biological nutritional value. Brown flour is darker, stronger and has a more pronounced flavour.

The term "Ruchmehl" (or "brown flour") is mainly used in Switzerland and in the Alemannic German language region. It is a Swiss flour speciality made from wheat, spelt and, more rarely, rye.

100 % Schapfen Schapfen Swiss Ruchmehl (brown flour)
  • An original product, made in Switzerland
  • Consists of top-quality wheat
  • Contains sourdough, wheat protein and barley malt
Use
  • Bread
  • Small baked goods

Please contact our sales team for further information or individual product advice.
 

Available in the following containers:
Small packaging
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Bag
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Big Bag
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Silo truck
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Downloads

Contact persons for business customers
Bakery business national and international

Jürgen Ellerkamp
Sales Manager Business Unit Bakery

+49 731 96746 - 61
j.ellerkamp@schapfenmuehle.de