It is not clear from packaging or websites.
Is Weissmehl and/or Zopfmehl bleached or unbleached?
The "bleaching" of flour in the US sense (chemical) is forbidden in EU, if I remember correctly, the only bleaching allowed is via oxidation. The zophmehl of Coop, which I use as my default flour is not bleached
Hier is the actual rule for Switzerland:
https://www.fedlex.admin.ch/eli/cc/2017/181/de#art_68
Deepl Translation: “The bleaching of flour and the treatment of milling products with nitrous gases, oxygen-containing halogen compounds, persulphates and other oxygen-releasing substances, with chlorine or chlorine-releasing substances or with compounds of similar effect are prohibited.”
Not sure if that leaves anything open…