Flour, starch & baking malt

Good bread and delicate biscuits start with the right basic ingredients. In this category you will find flour, starch and baking malt for home baking – from classic Swiss flour types to ingredients that shape the crumb, crust and colour of your bakes.

What you will find here

• Wheat flours: white, half-white and Ruch flour, the traditional Swiss dark wheat flour, for plaited loaves, bread and pastries
• Rye and spelt flours: dark rye, light spelt and wholemeal spelt flour
• Pasta flour made from durum wheat semolina for homemade pasta
• Active and inactive baking malt plus malt extract for flavour, colour and rise
• Baker’s starch for light sponges, creams and thickening

How to choose your flour

White flour gives a pale, fine crumb and works well for plaited loaves, cakes and biscuits. Half-white and Ruch flour contain more of the bran and give bread a fuller flavour. Rye really comes into its own in Sourdough bread, while spelt makes a welcome change for many home bakers. Active malt feeds the yeast during proving; inactive malt mainly adds colour and a malty note. You will also find the right Baker's yeast in our range.

Tips for storage and use

Store flour in a cool, dry place in a well-sealed container so it does not pick up other smells. Wholemeal flours contain more fat and are best used sooner. Replacing part of the flour with baker’s starch makes sponges lighter. Use baking malt sparingly – a few per cent of the flour weight is usually enough.

For proving your loaves, take a look at our Proofing baskets as well.