Ruchmehl

Ruchmehl is a common name in the Alemannic language for a flour made from wheat that still contains part of the outer shell layers.

A definition of Ruchmehl is part of legal regulations in Switzerland in connection with the following system of terms:

• White flour: flour obtained mainly from the inner part of the grain ( type 400)
• Semi-white flour: almost peel-free flour (degree of grinding 75%, type 700)
• Ruchmehl: flour that still contains part of the outer shell layers (degree of grinding 85%, type 1100)
• Whole grain flour: flour obtained from the whole grain, with or without the outer shell parts (at least 98 percent by mass of the entire grain)

Ruchmehl corresponds roughly to the degree of grinding of the German type 1050 or the Austrian type W 1600.

It contains more protein , minerals and vitamins from the outer layer of the grain and is therefore valued as more valuable than white or semi-white flour in the conception of whole foods . It has a more pronounced taste than white flour and is suitable for dark baked goods, in particular all bread doughs ( sourdough-free dark bread , stomach bread, etc. common in Switzerland ).

See also

• Ruchbrot

Individual evidence

1. ↑ Art. 67
2. ^ Landesrecht (CH) ( Memento from January 23, 2010 in the Internet Archive )