Diamant wheat flour type 550 is a particularly strong flour for baking. This flour has better sticking properties than classic flour type 405. The higher protein content ensures that the doughs are easy to knead and shape. This gives yeast baked goods (e.g. yeast cakes, yeast dumplings and stollen) an appealing volume and prevents them from collapsing. Diamant wheat flour type 550 therefore guarantees that all yeast doughs and breads turn out well.
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- Diamant Weizenmehl Typ 550
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- Wheat Flour Type 550 from Diamant
Storage: Protect from heat and moisture. Responsible food company: AURORA MUEHLEN, 21107 HAMBURG
WHEAT FLOUR, flour treatment agent: ascorbic Acid.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1480kJ / 349kcal
Fat: 1.1 g
of which saturates: 0.2 g
Carbohydrates: 72.0 g
of which sugars: 1.1 g
Protein: 11.0 g
Salt: < 0.01 g
Reference amount for an average adult ( 8400kJ / 2000kcal )
Europe (NON EU) / UK
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