M-Classic IP-SUISSE White Flour

Hello 1q2w3e4r5t, our flour does not contain L-cysteine (E 920). Additives such as L-cysteine are subject to declaration. If present, they must always be included in the list of ingredients. Best regards, your M-Infoline team

Hello Sally03, our flour does not contain L-cysteine (E 920). Additives such as L-cysteine are subject to declaration. If present, they must always be listed in the list of ingredients, and nowadays L-cysteine is mainly produced using a biotechnological process. Best regards, your M-Infoline team

Hello anetaw, thank you for your question. We will be happy to provide you with information. Our Terrasuisse white flour is very suitable for baking cakes. A coarse-grained flour is a slightly grainy, gritty white flour that has undergone fewer grinding stages than Terrasuisse white flour. We hope you enjoy baking! Best regards, your M-Infoline team

Hoi DeHa58 Thank you for your inquiry. The TerraSuisse white flour (article numbers 1046.108, 1046.109, 1046.110, 1046.111 and 1046.112) and the organic white flour with article number 1046.024 correspond to wheat flour type 550, which according to Swiss legislation has a mineral content of We hope this will help you and look forward to your visit. Best regards, M-Infoline Team

Dear guest
Thank you for your question. Unfortunately we have to disappoint you, we cannot provide any information on the gluten content of our flours.
Kind regards from the M-Infoline team

Hello elchbaerli
Thank you for your feedback.
It's a shame that you don't like our TerraSuisse flour. This flour is very popular and we have not yet received any similar complaints. We will of course inform the relevant specialist department about your feedback.
We send you our best wishes and hope you enjoy the rest of the week. Your M-Infoline team

Hello macroweb11,
Flour is defined in Art. 134 Para. 2g of the LMV of March 1, 1995 (as of February 22, 2005).
White flour type 400 is an extracted flour that is removed during the production of semi-white flour or smoked flour. It corresponds to 20 to 40 % (on average approx. 30 %) of the wheat grain. The mineral content (ash) is up to 0.48 % of the dry matter.
White flour type 550 is milled to approx. 65 % without flour removal. The mineral content is 0.49 to 0.63 % of the dry matter. This type of flour is often used instead of type 400.
Semi-white flour type 720 is a flour with as few husk particles as possible, which makes up approx. up to 75 % of the whole grain after deduction of white flour. The mineral content is 0.64 to 0.76 % of the dry matter.
Ruchmehl type 1100 is darker than semi-white flour and makes up to 85 % of the whole grain after the white flour has been removed. The mineral content is 1.00 to 1.15 % of the dry matter.
Wholemeal flour type 1900 is the finer or coarser ground whole grain suitable for baking. All wholemeal flours and wholemeal meals must contain the entire constituents of the cleaned grains, including the germ. The outer husk may be removed from the grains prior to processing (grinding at least 98%). Graham flours are whole grain flours. The mineral content is 1.7 - 2.1 % of the dry matter.
Source: Swiss Food Codex, Chapter 14
Greetings Istanbul

Super thanks for the precise answer, now I just need an answer from Migros as to which flour corresponds to type 400 or 550.

Hello marcoweb11
Thank you for your comment.
You can find all the names of our flours in the file attachment.
We hope to be able to help you and will be happy to answer any further questions you may have.
Best regards, Your M-Infoline TeamFlour typing.doc

Wonderful! This is exactly the list I was missing! Even though I still buy my flour directly from the mill because of the wider variety ;-)
Greetings to all hobby bakers
Oli

Unfortunately I cannot open the link Mehlypisierung.doc but come to migipedia.... can you attach the list again. Thank you