What is the translation of " TYPE FLOUR " in German?

• Mehl Type

Examples of using Type flour in English and their translations into German

Components Water 300 ml Salt 3/4 tsp Olive oil 2 tbsp 405 type flour 450 g Sugar 2 tsp Dry yeast 1 packet Program.
Zutaten Wasser 300 ml Salz 3/4 TL Olivenöl 1 EL Mehl Type 405 450 g Zucker 2 TL Trockenhefe 1 Pckg.

Classic Bread Recipes White Bread Components Water or milk 300 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 1 tsp 550 type flour 540 g Dry yeast 1 packet Program.
Klassische Brotrezepte Klassisches Weißbrot Zutaten Wasser oder Milch 300 ml Margarine/Butter 1 1/2 EL Salz 1 TL Zucker 1 EL Mehl Type 550 540 g Trockenhefe 1 Pckg.

Components Water 350 ml Butter 1 tbsp 550 type flour 540 g Sunflower seeds 5 tbsp Salt 1 tsp Sugar 1 tbsp Dry yeast 1 packet Program.
Zutaten Wasser 350 ml Butter 1 EL Mehl Type 550 540 g Sonnenblumenkerne 5 EL Salz 1 TL Zucker 1 EL Trockenhefe 1 Pckg.

Components Milk 300 ml Margarine or butter 2 tbsp Salt 1 1/2 tsp Sugar 1 1/2 tsp 1050 type flour 540 g Dry yeast 1 packet Program.
Zutaten Milch 300 ml Margarine/Butter 2 EL Salz 1 1/2 TL Zucker 1 1/2 TL Mehl Type 1050 540 g Trockenhefe 1 Pckg.

Components Level I Level II Water 350 ml 600 ml Butter 1 tbsp 1 1/2 tbsp 550 type flour 540 g 800 g Sunflower seeds 5 tbsp 10 tbsp Salt 1 tsp 11/2 tsp Sugar 1 tbsp 11/2 tsp Dry yeast 1 packet 11/2 packet Program.
Zutaten Stufe I Stufe II Wasser 350 ml 600 ml Butter 1 EL 1 1/2 EL Mehl Type 550 540 g 800 g Sonnenblumenkerne 5 EL 10 EL Salz 1 TL 1 1/2 TL Zucker 1 EL 1 1/2 TL Trockenhefe 1 Pckg. 1 1/2 Pckg.

Components Water or milk 300 ml Margarine or butter 1 1/2 tbsp Sugar 1 tsp Durum wheat semolina 150 g 550 type flour 350 g Dry yeast 3/4 packet Program.
Zutaten Wasser oder Milch 350 ml Margarine/Butter 1 1/2 EL Salz 1 TL Zucker 2 EL Mehl Type 405 540 g Trockenhefe 1 Pckg.

We also use"diet pizza", a special blend containing 0 type flour, inuline fibre from chicory roots, white truffle etc.
Außerdem benutzen wir"Diät Pizza", eine spezielle Mischung aus Typ 0 Mehl, Inulin Ballastsoff aus Chikoree-Wurzeln und weißem Trüffel.

Dough Preparation French Baguette Components Water 300 ml Honey 1 tbsp Salt 1 tsp Sugar 1 tsp 550 type flour 540 g Dry yeast 1 packet Program.
Teigzubereitung Französische Baguette Zutaten Wasser 300 ml Honig 1 EL Salz 1 TL Zucker 1 TL Mehl Type 550 540 g Trockenhefe 1 Pckg.

Components Water or milk 350 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 2 tbsp 405 type flour 540 g Dry yeast 1 packet Raisins 100 g Crushed walnuts 3 tbsp Program.
Zutaten Wasser oder Milch 300 ml Margarine/Butter 1 1/2 EL Salz 1 TL Zucker 1 EL Mehl Type 55O 540 g Trockenhefe 1 Pckg.

Buttermilk Bread Components Buttermilk 300 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 2 tbsp 1050 type flour 540 g Dry yeast 1 packet Program.
Buttermilchbrot Zutaten Buttermilch 300 ml Margarine/Butter 1 1/2 EL Salz 1 TL Zucker 2 EL Mehl Type 1050 540 g Trockenhefe 1 Pckg.

Components Water 350 ml Margarine or butter 1 1/2 tbsp Eggs 1 Salt 1 tsp Sugar 2 tsp 1050 type flour 360 g Wheat wholemeal flour 180 g Dry yeast 1 packet Program.
Zutaten Wasser 300 ml Butter/Margarine 1 1/2 EL Salz 1 TL Zucker 2 1/2 EL Mehl Type 1150 240 g Vollkornmehl 240 g 7-Korn-Flocken 60 g Trockenhefe 1 Pckg.

Components Level I Level II Milk 300 ml 450 ml Margarine or butter 2 tbsp 3 tbsp Salt 1 1/2 tsp 2 tsp Sugar 1 1/2 tsp 2 tsp 1050 type flour 540 g 800 g Dry yeast 1 packet 1 packet Program.
Zutaten Stufe I Stufe II Wasser 300 ml 450 ml Honig 1 EL 1 1/2 EL Salz 1 TL 1 1/2 TL Zucker 1 TL 1 1/2 TL Mehl Type 550 540 g 800 g Trockenhefe 1 Pckg. 1 1/2 Pckg.

Nut& Raisin Bread Components Water or milk 350 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 2 tbsp 405 type flour 540 g Dry yeast 1 packet Raisins 100 g Crushed walnuts 3 tbsp Program.
Rosinen-Nuss-Brot Zutaten Wasser oder Milch 350 ml Margarine/Butter 1 1/2 EL Salz 1 TL Zucker 2 EL Mehl Type 405 540 g Trockenhefe 1 Pckg.

Components Level I Level II Water or milk 300 ml 450 ml Margarine or butter 11/2 tbsp 2 tbsp Sugar 1 tsp 11/2 tsp Durum wheat semolina 150 g 200 g 550 type flour 350 g 500 g Dry yeast 3/4 packet 1 packet Program.
Zutaten Stufe I Stufe II Wasser oder Milch 350 ml 450 ml Margarine/Butter 1 1/2 EL 3 EL Salz 1 TL 1 1/2 TL Zucker 2 EL 3 EL Mehl Type 405 540 g 800 g Trockenhefe 1 Pckg. 1 1/2 Pckg.

Wholemeal Bread Components Water 300 ml Margarine or butter 1 1/2 tbsp Eggs 1 Salt 1 tsp Sugar 2 tsp 1050 type flour 360 g Wheat wholemeal flour 180 g Dry yeast 1 packet Program.
Vollkornbrot Zutaten Wasser 300 ml Margarine/Butter 1 1/2 EL Ei 1 Salz 1 TL Zucker 2 TL Mehl Type 1050 360 g Weizenvollkornmehl 180 g Trockenhefe 1 Pckg.

Components Level I Level II Water 300 ml 450 ml Honey 1 tbsp 1 1/2 tbsp Salt 1 tsp 1 1/2 tsp Sugar 1 tsp 1 1/2 tsp 550 type flour 540 g 800 g Dry yeast 1 packet 1 1/2 packet Program.
Zutaten Stufe I Stufe II Milch 300 ml 450 ml Margarine/Butter 2 EL 3 EL Salz 1 1/2 TL 2 TL Zucker 1 1/2 TL 2 TL Mehl Type 1050 540 g 800 g Trockenhefe 1 Pckg.

Seven Cereal Bread Components Water 300 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 2 1/2 tbsp 1150 type flour 240 g Wholemeal flour 240 g 7-grain flakes 60 g Dry yeast 1 packet Program.
Siebenkornbrot Zutaten Wasser 300 ml Butter/Margarine 1 1/2 EL Salz 1 TL Zucker 2 1/2 EL Mehl Type 1150 240 g Vollkornmehl 240 g 7-Korn-Flocken 60 g Trockenhefe 1 Pckg.

Components Level I Level II Water 350 ml 500 ml Margarine or butter 1 1/2 tbsp 3 tbsp Eggs 1 2 Salt 1 tsp 2 tsp Sugar 2 tsp 4 tsp 1050 type flour 360 g 720 g Wheat wholemeal flour 180 g 300 g Dry yeast 1 packet 11/2 packet Program.
Zutaten Stufe I Stufe II Wasser 300 ml 600 ml Margarine/Butter 1 1/2 EL 3 EL Ei 1 2 Salz 1 TL 2 TL Zucker 2 TL 4 TL Mehl Type 1050 360 g 720 g Weizenvollkornmehl 180 g 300 g Trockenhefe 1 Pckg. 1 1/2 Pckg.

Components Level I Level II Dried leaven 50 g 100 g Water 350 ml 700 ml Margarine or butter 1 1/2 tbsp 3 tbsp Salt 3 tsp 6 tsp Sugar 2 tbsp 4 tbsp 1150 type flour 180 g 360 g 1050 type flour 360 g 720 g Yeast 1/2 packet 1 packet Program.
Zutaten Stufe I Stufe II Trockensauerteig 50 g 100 g Wasser 350 ml 700 ml Margarine/Butter 1 1/2 EL 3 EL Salz 3 TL 6 TL Zucker 2 EL 4 EL Mehl Type 1150 180 g 360 g Mehl Type 1050 360 g 720 tg Hefe 1/2 Pckg.

Components Level I Level II Water 300 ml 450 ml Margarine or butter 1 1/2 tbsp 2 tbsp Salt 1 tsp 1 1/2 tsp Sugar 2 1/2 tbsp 4 tbsp 1150 type flour 240 g 360 g Wholemeal flour 240 g 360 g 7-grain flakes 60 g 90 g Dry yeast 1 packet 4 packet Program.
Zutaten Stufe I Stufe II Wasser 300 ml 450 ml Butter/Margarine 1 1/2 EL 2 EL Salz 1 TL 1 1/2 TL Zucker 2 1/2 EL 4 EL Mehl Type 1150 240 g 360 g Vollkornmehl 240 g 360 g 7-Korn-Flocken 60 g 90 g Trockenhefe 1 Pckg.

G flour type w 330 specifically for croissants.
G Mehl Type 330 Spezialmehl für Croissants.

Switch out a type of flour or bread crumb mixture.
Gerät, um eine Art von Mehl oder Paniermehl-Mischung.

Celtica is a Type 1 flour born to offer customers an innovative product.
Celtica ist ein Mehl vom Typ 1, mit dem den Kunden ein innovatives Produkt angeboten wird.

Self-rising flour A type of flour that contains baking powder, it is used for making cakes specially.
Selbstaufgehendes Mehl Eine Art Mehl, die bereits Backpulver enthält und besonders für Kuchen verwendet wird.

How to use "type flour" in a sentence

Substitute whatever type flour you prefer.

Vertical Danish Type Flour Mill Machine.

Vertical Rajkot Type Flour Mill Machine.

Vertical Ujjain Type Flour Mill Machine.

Bolt Type Flour Grinding Mill Chakki.

Traditional Type Flour Stone Mill for Sale.

For Danish Type Flour Mills . 6 H.P.

Box Type Flour Mill in Rajkot, Gujarat .

Do not use their Bisquick type flour mix.

Manufacturer of Grinding Mills - Bolt Type Flour .