Wheat Flour Type 1050 – Wholemeal Character for Breads with Substance

With Type 1050, you bake breads that have real character – more minerals and flavor than white flour, but still a fine, open crumb. Perfect if you're taking the next step from white bread without wanting to go straight to the wholemeal version.

✓ Type 1050 – higher mineral content than Type 550, significantly finer than wholemeal flour

✓ Controlled cultivation – traceable origin and quality assurance

✓ Robust aroma – wheat character without aggressive tannins

✓ Ideal hydration – absorbs water well, resulting in a moist, long-fibred crumb

✓ Versatile – suitable for mixed breads, rustic loaves, and farmer's bread

Tip: Type 1050 works similarly to Type 550, but requires about 10–15% more water for the same dough consistency. Plan for a slightly longer fermentation – the higher proportions of bran and germ need more time to fully hydrate. Ideal with a proofing time of 16–18 hours at a cool temperature (18–20 °C).

Nutritional information (per 100 g):
Brennwert/ calorific value [kJ/kcal] 1522 / 359 Kohlenhydrate/ carbohydrates [g] 72,9 Fett/ fat [g] 1,5 davon Zucker / sugar [g] 5,5 davon gesättiget Fettsäuren/ saturated fatty acid [g] 0,23 Ballaststoffe/ fibre [g] 2,9 Protein/ protein [g] 12,0 Salz/ salt [mg] < 5