WHAT IS IT USED FOR?
Substitute Type 550 for all purpose flour, too. The type 550 flour has a slightly higher gluten content (usually 10-11%) than universal/480 (all purpose) and is great for making yeast-risen cakes. Compare yeast cakes commonly found in Europe to the classic American coffee cake. Type 550 flour works well for classic breakfast cakes with blueberry (or any berry), apple, plum, filling/mix ins, with a crumble topping. Another suggestion is for quick breads or muffins, like banana bread or blueberry muffins. You could also use Type 550 flour to make enriched breads (breads with added milk, butter, oil, sugar), requiring less gluten.
Analysis:
| Humidity | 14,2% |
|---|---|
| Whiteness | 40,00 co. un. |
| Gluten | 27% |
| Ash | 0,58% |
| Protein | 11,7% |
| Package sizes: | 1 kg | 2 kg | 5 kg | 25 kg | 50 kg |
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