Heimatsmuehle

For professional bakers and caterers: Heimatsmühle's Type 1150 is a full-flavored, robust rye flour aimed squarely at hearty German-style bread baking. The company emphasizes both its full,...

For professional bakers and caterers: 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,...

For professional bakers and caterers: This is Heimatsmühle's classic light wheat flour for baking and cooking and the broadest general-purpose flour in the conventional assortment. The company...

This product uses the entire spelt ("Dinkel") kernel, an ancient form of wheat. Heimatsmühle's gentle milling process helps retain the valuable components of the whole grain. Heimatsmühle...

Heimatsmühle's Weizen Vollkornmehl uses the whole wheat kernel, with gentle processing intended to preserve the valuable components of the grain. Importantly, the company doesn't position it...

Heimatsmühle's Type 1150 is a full-flavored, robust rye flour aimed squarely at hearty German-style bread baking. The company emphasizes both its full, substantial aroma and hearty taste. As...

Spelt ("Dinkel") Type 630 is the lighter, more versatile of Heimatsmühle's refined spelt flours. It has a fine nutty aroma combined with a hearty/savory flavor. Heimatsmühle describes spelt...

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...

This is Heimatsmühle's classic light wheat flour for baking and cooking and the broadest general-purpose flour in the conventional assortment. The company describes it as grippy, light/loose and...

Heimatsmühle's Tipo 00 is an Italian-style wheat flour specifically milled for pizza and Mediterranean baked goods. Its defining characteristic is its exceptionally smooth, fine texture with...