Hello everyone An Austrian recipe mentions "coarse-grained flour". Which Migros flour corresponds to this? I have not been able to find it.
Hello everyone An Austrian recipe mentions "coarse-grained flour". Which Migros flour corresponds to this? I have not been able to find it.
Hello moniquegoessel, unfortunately we don't offer coarse-grained flour. It is a fine soft wheat flour. Kind regards, Sina
Hello moniquegoessel, unfortunately we don't offer coarse-grained flour. It is a fine soft wheat flour. Kind regards, Sina
I would choose dumpling flour as a substitute. I used this for a bread recipe and it worked wonderfully.
Is there really no such thing? Quote "High-grip wheat flour - this is normal wheat flour type 480 (550 in DE), but with a coarser grain size. This means that the flour takes longer to bind water." I found a post here looking for high-grip flour, maybe it can help? https://chilipeppers.ch/de/?p=7485
Hello Bodenseeknusperli, thank you for your request. The explanations in the excerpt are correct. The terms "smooth", "coarse-grained", "double-grained" or "universal" refer to the degree of grinding. To put it simply, coarse-ground flour absorbs the liquid somewhat more slowly than smooth flour. It is therefore ideal for doughs that need to swell or for flouring surfaces. Here is a brief excursion into the world of flours: - Smooth flour: This is a dusty, soft flour with strong binding properties that clumps in the hand. It is ideal for fine-pored, smooth doughs such as strudel, sponge, puff pastry and baking powder doughs, fatty shortcrust pastry, Danish pastry and pancakes. It can also be used to thicken soups and sauces. - High-grip flour: This flour is ground slightly coarser. The loose flour absorbs liquid well and enables elastic, firm but also fluffy doughs. It is suitable for pasta dough, dumplings, low-fat shortcrust pastry, choux pastry and curd dough. - Double-textured flour: This flour is ground even coarser than the textured version. It is used for flouring before frying. Due to its properties, it absorbs liquids well and binds the dough. This makes it ideal for dumplings, pasta, spaetzli, etc. - Universal flour: This flour is a mixture of smooth and coarse flour in a 1:1 ratio. As the name suggests, it can be used universally. As already mentioned, we do not stock coarse flour. But our M-Classic wheat flour would probably be the closest to it. Perhaps this product would be something for your dish, @moniquegoessel? Kind regards, Tabea
Guest
Hello Bodenseeknusperli, thank you for your request. The explanations in the excerpt are correct. The terms "smooth", "coarse-grained", "double-grained" or "universal" refer to the degree of grinding. To put it simply, coarse-ground flour absorbs the liquid somewhat more slowly than smooth flour. It is therefore ideal for doughs that need to swell or for flouring surfaces. Here is a brief excursion into the world of flours: - Smooth flour: This is a dusty, soft flour with strong binding properties that clumps in the hand. It is ideal for fine-pored, smooth doughs such as strudel, sponge, puff pastry and baking powder doughs, fatty shortcrust pastry, Danish pastry and pancakes. It can also be used to thicken soups and sauces. - High-grip flour: This flour is ground slightly coarser. The loose flour absorbs liquid well and enables elastic, firm but also fluffy doughs. It is suitable for pasta dough, dumplings, low-fat shortcrust pastry, choux pastry and curd dough. - Double-textured flour: This flour is ground even coarser than the textured version. It is used for flouring before frying. Due to its properties, it absorbs liquids well and binds the dough. This makes it ideal for dumplings, pasta, spaetzli, etc. - Universal flour: This flour is a mixture of smooth and coarse flour in a 1:1 ratio. As the name suggests, it can be used universally. As already mentioned, we do not stock coarse flour. But our M-Classic wheat flour would probably be the closest to it. Perhaps this product would be something for your dish, @moniquegoessel? Kind regards, Tabea
Thank you for deleting the spam user, which I don't understand why you deleted my harmless link with the explanation as well. 🤔 😕
Thank you for deleting the spam user, which I don't understand why you deleted my harmless link with the explanation as well. 🤔 😕
Hi Rollimaus Unfortunately I can't understand it right now. Did you reply to the spam comment? The comments are structured in such a way that if a comment is deleted after a message, all replies to it are also deleted. Could this be the reason? Best regards, Marc
Guest
Hi Rollimaus Unfortunately I can't understand it right now. Did you reply to the spam comment? The comments are structured in such a way that if a comment is deleted after a message, all replies to it are also deleted. Could this be the reason? Best regards, Marc
Hi Marc I only used this link for explanation, but not for the spam post, but for the B.E. https://www.edeka.de/ernaehrung/lebensmittelwissen/kuechen-1x1/griffiges-mehl.jsp Schöna Obig.
I would choose dumpling flour as a substitute. I used this for a bread recipe and it worked wonderfully.
Is there really no such thing? Quote "High-grip wheat flour - this is normal wheat flour type 480 (550 in DE), but with a coarser grain size. This means that the flour takes longer to bind water." I found a post here looking for high-grip flour, maybe it can help? https://chilipeppers.ch/de/?p=7485
Hello Bodenseeknusperli, thank you for your request. The explanations in the excerpt are correct. The terms "smooth", "coarse-grained", "double-grained" or "universal" refer to the degree of grinding. To put it simply, coarse-ground flour absorbs the liquid somewhat more slowly than smooth flour. It is therefore ideal for doughs that need to swell or for flouring surfaces. Here is a brief excursion into the world of flours: - Smooth flour: This is a dusty, soft flour with strong binding properties that clumps in the hand. It is ideal for fine-pored, smooth doughs such as strudel, sponge, puff pastry and baking powder doughs, fatty shortcrust pastry, Danish pastry and pancakes. It can also be used to thicken soups and sauces. - High-grip flour: This flour is ground slightly coarser. The loose flour absorbs liquid well and enables elastic, firm but also fluffy doughs. It is suitable for pasta dough, dumplings, low-fat shortcrust pastry, choux pastry and curd dough. - Double-textured flour: This flour is ground even coarser than the textured version. It is used for flouring before frying. Due to its properties, it absorbs liquids well and binds the dough. This makes it ideal for dumplings, pasta, spaetzli, etc. - Universal flour: This flour is a mixture of smooth and coarse flour in a 1:1 ratio. As the name suggests, it can be used universally. As already mentioned, we do not stock coarse flour. But our M-Classic wheat flour would probably be the closest to it. Perhaps this product would be something for your dish, @moniquegoessel? Kind regards, Tabea
Guest
Hello Bodenseeknusperli, thank you for your request. The explanations in the excerpt are correct. The terms "smooth", "coarse-grained", "double-grained" or "universal" refer to the degree of grinding. To put it simply, coarse-ground flour absorbs the liquid somewhat more slowly than smooth flour. It is therefore ideal for doughs that need to swell or for flouring surfaces. Here is a brief excursion into the world of flours: - Smooth flour: This is a dusty, soft flour with strong binding properties that clumps in the hand. It is ideal for fine-pored, smooth doughs such as strudel, sponge, puff pastry and baking powder doughs, fatty shortcrust pastry, Danish pastry and pancakes. It can also be used to thicken soups and sauces. - High-grip flour: This flour is ground slightly coarser. The loose flour absorbs liquid well and enables elastic, firm but also fluffy doughs. It is suitable for pasta dough, dumplings, low-fat shortcrust pastry, choux pastry and curd dough. - Double-textured flour: This flour is ground even coarser than the textured version. It is used for flouring before frying. Due to its properties, it absorbs liquids well and binds the dough. This makes it ideal for dumplings, pasta, spaetzli, etc. - Universal flour: This flour is a mixture of smooth and coarse flour in a 1:1 ratio. As the name suggests, it can be used universally. As already mentioned, we do not stock coarse flour. But our M-Classic wheat flour would probably be the closest to it. Perhaps this product would be something for your dish, @moniquegoessel? Kind regards, Tabea
Thank you for deleting the spam user, which I don't understand why you deleted my harmless link with the explanation as well. 🤔 😕
Thank you for deleting the spam user, which I don't understand why you deleted my harmless link with the explanation as well. 🤔 😕
Hi Rollimaus Unfortunately I can't understand it right now. Did you reply to the spam comment? The comments are structured in such a way that if a comment is deleted after a message, all replies to it are also deleted. Could this be the reason? Best regards, Marc
Guest
Hi Rollimaus Unfortunately I can't understand it right now. Did you reply to the spam comment? The comments are structured in such a way that if a comment is deleted after a message, all replies to it are also deleted. Could this be the reason? Best regards, Marc
Hi Marc I only used this link for explanation, but not for the spam post, but for the B.E. https://www.edeka.de/ernaehrung/lebensmittelwissen/kuechen-1x1/griffiges-mehl.jsp Schöna Obig.
