Wheat flour type 450–550

Description

Wheat flour type 450–550 is a finely ground, light white powder with a delicate, slightly sweet taste and a very smooth texture that ensures the fluffiness of baked goods. It is a source of easily digestible carbohydrates (starch), contains a moderate amount of protein (containing gluten), low fiber content, as well as B vitamins and minerals such as iron. It provides quick energy and supports enzyme production and proper metabolism, while individuals with gluten intolerance should avoid it; for greater nutritional value, it is worth combining it with whole grain flours. In the kitchen, flour type 450–550 works excellently for cakes, sponge cakes, pancakes, dumplings, sauces, and delicate rolls; higher types (closer to 550) are better suited for yeast bread. It should be stored in an airtight container, in a cool and dry place, away from strong odors and moisture; in the refrigerator or freezer, it stays fresh longer and protects against food moths.