Description
Type 550 is a light, stronger wheat flour and sits a step closer to bread and yeast-dough applications than Type 405. Heimatsmühle describes it as a light, grippy flour with a relatively high proportion of gluten-forming protein.
The company highlights its optimal consistency and easy, trouble-free handling, making it suitable for both fine baked goods and lighter breads. Interestingly, Heimatsmühle specifically says Type 550 is the flour preferred by master bakers in the bakery.
That professional-baking positioning is an important distinction from Type 405: 405 emphasizes versatility and fine pastry; 550 emphasizes dough structure, consistency and professional-style baking performance.
Character: Light, grippy wheat flour with a good proportion of gluten-forming protein.
Key advantage: Easy handling and reliable dough consistency.
Special feature: Positioned as a flour favored by professional/master bakers.
Recommended uses: Fine cakes, Hefezopf and other yeast doughs, cookies, baguettes and light wheat breads.
Ingredients: 100% wheat.
Protein: 9.8 g/100 g.
Fiber: 4.1 g/100 g
Heimatsmuehle is a traditional German milling company based in Aalen, Baden Württemberg (East of Stuttgart). Family-owned and in business for over 200 years, the company produces a broad range of high-quality wheat, spelt, rye, and specialty flours for home bakers and professional users. The emphasis is on regional sourcing, gentle milling, product traceability, and consistent baking performance, with many grains sourced from Baden-Württemberg and Bavaria. The portfolio combines classic German flour types with specialty products for pizza, bread, pastries, Spätzle, whole-grain baking, and more.
