Swiss Flour Types

For my book, Swiss Bread (English) / Brot Huusgmacht (German) / Pains Maison (French), I describe some of the flour types found in Switzerland. For people living outside of Switzerland, please find more detailed profiles of these flours below to help you find equivalent or similar flours in your home country. Flour types can vary, so you may need to experiment to figure out which one and what quantity of liquid works best for the recipes in my book.

Swiss Wheat Flours in German, French & Italian

EnglishGermanFrenchItalian
white flour
(type 400)
weissmehlfarine fleur
farine blanche
(T45)
farina bianca
white flour
(type 550)
weissmehlfarine blanche
(T55)
farina bianca
half-white flour
(type 720)
halbweissmehlfarine mi-blanche
(T65/80)*
farina semiblanca
dark flour
(type 1100)
ruchmehlfarine bise
(T110)
farina bigia
whole wheat flour
(type 1900)
vollkornmehlfarine complète
farine intégrale
(T150)
farina integrale

*In France, please note that flour type T80 is called “Farine bise,” even though it more closely resembles the flour known as “Farine mi-blanche” in Switzerland.


Swiss Wheat Flours – Characteristics

EnglishDegree of grinding
(extraction rate)
Minimum
Protein content
white flour
(type 400)
0-30%11.5%
white flour
(type 550)
0-65%12.0%
half-white flour
(type 720)
30-75%12.5%
dark flour
(type 1100)
30-85%13.0%
whole wheat flour
(type 1900)
98-100%14.0%

American vs. Swiss Wheat Flours

Swiss flourAmerican flour suggestion
white flour
(type 400)
all-purpose flour OR
bread flour
white flour
(type 550)
all-purpose flour OR
bread flour
half-white flour
(type 720)
white whole wheat flour
dark flour
(type 1100)
white whole wheat flour*
(you may need to reduce the amount of liquid
in the recipe by about 25 ml)
whole wheat flour
(type 1900)
whole wheat flour

*You could also try a mixture of all-purpose or bread flour with whole wheat flour, possibly without having to make any changes to the amount of liquid.


UK vs. Swiss Wheat Flours

Swiss flourUK flour suggestion
white flour
(type 400)
strong white bread flour
white flour
(type 550)
strong white bread flour
half-white flour
(type 720)
strong brown bread flour
(you may need to increase the amount of liquid
in the recipe by about 25 ml)
dark flour
(type 1100)
strong brown bread flour
whole wheat flour
(type 1900)
wholemeal flour

References:

  • C’est quoi cette farine?,” Bon à Savoir, April 2017.
  • Richemont Craft School. Swiss Bakery. Sarnen: Abacherli Druck AG, 2008.
  • Ducommun, Olivier, Tableau des farines de froment, Lausanne: La Mie, 2018
  • Welches Mehl wofür…?,” Schweizer Brot, April 2018.

If you have questions about Swiss flour or if you have suggestions, please leave a comment below or send me an email. Many thanks!

Updated: December 5, 2020