All-purpose flour

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1
I live in the german part of switzerland and needed to get all-purpose flour but i dont really know what's it called in german and google search was not so fruitful, if anyone could point me in the right direction that would be wonderful!

2
Go for 405er Mehl or 550 Mehl, to be found in any supermarket

3
Weis S mehl is plain flour.

Google translate really is your friend in this instance...

4
To the OP: regular wheat flour - without added raising agents - is Weissmehl. You can use this for cake making, pastry. I even went to a breadmaking class where they used it for making bread. This you can find in most supermarkets.

If you go to a bigger supermarket you can find other flour types

- Ruchmehl - 85% wholewheat

- Vollkorn - 100% wholewheat

- Halbweiss - 75% wholewheat

Our local Coop also sells Dinkel (spelt) which makes great pizza dough and pasta.

Cheers,

Nick

5
That would be "expelled flour", roughly. When in doubt, never hesitate to add more consonants.

6

IIIIIII sssssssshhhhhhhhhhhallllllllllll bbbbbbearrrrrrrrr ttttttttttyhhhhhhhhattttttttt innnnnnnnnnn mmmminnnnnnnnnnnnddddddddddddd.

7
That's dialect. One too many "L"s. (And "I" isn't a consonant.)

8

Accent/emphasis: pick one.

9
I use the most basic weissmehl from Migros, Denner and Coop all the time to make good bread (sourdough, french style baguette, UK/US style sandiwch loaf) and pizza. Protein (gluten) level is about 11% IIRC, which is fine for a lot of bread and pizza types.

Haven't made any spelt bread for a while - and spelt is something that I did know about before arriving here in CH.

10
OP, can you change your location, please; afaik Dubai is not in Deutschschweiz.

11
I am not very experienced at this so i apologize if this sounds a little silly but does it say 405 mehl or 550 mehl on the flour because when i went to the market the other day all i could find was weissmehl and hausmehl and different ones like this none of them had any numbers on them.

Also thank you everyone else for your reply.

12
No.

Tom

13
Sorry, forgot that is in Germany only

14
And in Italy, they have 00, 0, 1, etc.

Tom

15
Check on the side / back of the packet, you want the nutritional info, and are looking for the % of protein (typically 11-12% for all purpose flour). In German the term you would look for is "Eiweiss", e.g. from Migros and Coop:

http://www.coopathome.ch/supermarkt/...06-SUPERMKT/de

Eiweiss 11.0 g

(it states 11g of protein in 100g of flour, so the gluten level is c. 11%).

https://produkte.migros.ch/m-budget-haushaltmehl

Eiweiss 12 g

(it states 12g of protein in 100g of flour, so the gluten level is c. 12%).

HTH

p.s. sometimes we shop in Germany, and I've made lots of bread with the flour found in Aldi (405 IIRC) that costs 40 cents or so...

16
405, 550, etc are the german way of classifying ash content in 100kg, ash content is something you dont need to worry about. To simplify, in Switzerland you can almost never go wrong if you go for "zopfmehl" which means bread flour with a higher protein content, typically 12%. Generally, store bought white flours tend to have minimal, if any difference, in breadmaking, with the same skill level you will produce the same bread with different "brands" so don't pay too much attention to this.

17

So i either buy eiweiss or zopfmehl and ill be good? Thank you very much for your help

18
Eiweiss means protein. Look for Weissmehl or Zopfmehl for white breads and cakes.

19
I use the "white" one to make bread, pizza, and every kind of dough either sweet or salty. The very basic one from the denner is the best for the pizza