what is 'strong flour' called in german and where can i buy it?

Food & Drink, Events and Entertainment
21
Has anybody found Atora Suet in Zurich, thought I had some and the Beef Stew is in the oven, ahhhh?

22
Make cobblers?

23
As the new Foster's ad says "Good Call" cheers

24
I've found that any kind of white flour from the supermarket makes decent bread (Weissmehl; Haushaltsmehl) but Zopfmehl gives a good, strong consistency - and not just for Zopf.

25
There's no good bread flour in Swiss supermarkets, at least if you want to make anything different than a Ruchbrot or a Halbweissbrot (Germans have the same problem, try to find rye flour in Switzerland....). The solution is to drive to Germany and stock up on Type 550, 1050 and 1150 (rye).

26
You can get some of the latter in some health food shops (Reformhauses).

27
Yeah, but at what price?

I drive to Germany, there's a mill near the place where my parents live, next to the border.

You can buy any quantity of 1050/850/550/630-spelt, rhy there. Even the whole grains for milling or chipping yourself.

The limit at the customs is 20kg per day per person, though.

28
Yeah, I'm not denying it's not cheaper outside Switzerland. The question was about availability and not all of us can easily pop over the border.

29
The only place I know of to get it is Britshop now that the London Store has closed.

30
True. I tried in vain to locate a source of flour here that sells cheaper in larger quantities than 1kg.

Swiss-Mills (the towers you see when coming into Zurich by train) do sell larger quantities - but the minimum order is 600kg, which slightly exceeds my needs.

So I gave up and bought in Germany (or have my parents buy and I collect upon next visit).

31
for this, i use a mix of strong flour and normal flour.

32
Did you ever get an answer to your straight forward question? Of found the translation yourself by now?

I need to know what to buy here when I need:

strong white flower

as well as

plain flower

According to this, white flower would not be plain flower ..... aaaarg

33
i may have done, but if so, i forgot...

34

anyone else then?

And please none of the "Ravioli are done with this ..." and "shortbread is done with that ...." (I wanna make neither), just a simple translation that Migros or Coop know about and put on their products?

35
Roughly speaking, "Strong flour" is high in Gluten... used for bread or dumplings and such, as opposed to baking flour which has less Gluten and is more for pastries and pie shells and such.

36
Jag, seriously? You're normally my man for straight forward answers

37
That _is_ my straightforward answer. Shall I giggle you up some proof, or is my memory of Elisabeth David enough for you?

38
Okay, I'll have to fly to England then to do the shopping where I find those names printed on the packages .... but then I might as well just buy the end product.

39
Perhaps if you were to hint at what you are wishing to make someone could point you at a local equivalent...

40
you can buy gluten in the reform haus - at least, I have in the one on the market square in Oerlikon - can you just add gluten to all purpose flour?

Tapioca starch, I find regularly in the asian store (there's a good one in Winti) and flour for dumplings (like dim sum) I also get in the asian store.