Wheat Flour Type 812 – the all-purpose flour for mixed breads and hearty rolls

With Type 812, you bake breads with a distinct flavor and a stable crumb – the flour is between light wheat flour and darker varieties, giving you maximum flexibility for your baking ideas.

✓ Medium-light wheat flour – perfect compromise between lightness and depth of flavor

✓ High protein content of 12.7 g per 100 g – reliably builds gluten

✓ Excellent absorption – your dough will be elastic and have good fermentation tolerance

✓ Controlled cultivation – quality you can rely on

✓ Universally applicable – suitable for mixed breads, rolls, baguettes, and also wheat breads

Tip: Type 812 is ideal if you want to mix wheat and rye flour. Start with a mixing ratio of 70% Type 812 to 30% Rye Flour Type 1150 – this will give you a stable mixed bread with a distinct aroma and good freshness retention. Proofing takes about 4–5 hours at room temperature, depending on the amount of yeast and dough temperature.

Ingredients:
Wheat flour, flour treatment agent: ascorbic acid

Nutritional values (per 100 g):
Energy (KJ): 1,436
Fat: 1.3 g
of which saturated fatty acids: 0.2 g
Carbohydrates: 66.7 g of which
Sugar: 0.7 g
Fiber: 4.8 g
Protein: 12.7 g
Salt: < 0.01 g

Allergens: Gluten-containing cereals