The Must Have SwissBake Flours as your Bakery Essentials!

The Foundation of Baking Excellence: FLOUR

In the culinary and bakery world, flour forms the cornerstone of every creation, setting the stage for success or failure. From delicate patisserie to artisanal sourdough, aromatic pizza bases, gourmet breads, and petite viennoiserie, the selection, type, and quality of flour play a critical role in determining the final result.

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A Guide to SwissBake Flours

Each baked delight—be it a savory pizza, a flaky pastry, or a hearty loaf of bread—demands a specific flour to achieve perfection. Here’s a breakdown of different types of flours, their characteristics, and their applications, designed to elevate professional baking:

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Type 00 Flour: Ideal for Pizza

• Applications: Italian pizzas, pasta dough, Neapolitan pizzas, and flatbreads.
• Characteristics: Extra-fine granules, high protein, superior elasticity, and smooth texture.
• Features: Known for producing a light, airy crumb and facilitating easy dough shaping, this flour is a global favorite for pizza enthusiasts.

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Type 45 Flour: Perfect for Pâtisserie and Cakes

• Applications: Patisseries, confectioneries, cakes, sponges, and pastries.
• Characteristics: Finely milled with a pristine white appearance, low protein, and a soft texture.
• Features: A go-to for pâtissiers, this flour delivers a melt-in-your-mouth quality and enhances the visual appeal of delicate creations.

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Type 55 Flour: The All-Purpose Essential

• Applications: Cakes, French breads (like ciabatta, brioche, and baguettes), croissants, puff pastries, and more.
• Characteristics: Medium protein content with moderate gluten, making it a versatile staple in professional kitchens.
• Features: Provides a balanced crumb structure, golden crust, and soft interior, making it an ideal choice for diverse bakery needs.

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Type 65 Flour: Gourmet Bread Specialist

• Applications: Artisanal sourdough, multigrain breads, and gourmet bread varieties.
• Characteristics: Higher protein content ensures robust gluten development and superior structure.
• Features: Promotes excellent rise, crisp crust, and a chewy crumb—perfect for premium bread varieties.

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Type 80 Flour: Rustic and Wholesome

• Applications: Wholegrain and high-fiber breads, rustic loaves, and health-conscious options.
• Characteristics: Coarse texture adds depth and complexity while enhancing nutritional value.
• Features: High in fiber with retained bran and germ, offering a rich flavor and hearty texture.

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Type 150 Flour: The Wholemeal Versatile Option

• Applications: Artisan breads, crackers, lavash, pastry doughs, and specialty baked goods.
• Characteristics: Coarse-textured wholemeal flour with high gluten content.
• Features: Ideal for baked goods requiring a rustic look and bold flavor profile.

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Elevate Your Baking with SwissBake Flours

At SwissBake ®, we recognize the vital role of flour in achieving professional-grade bakery results. That’s why our range of specialty flours—Type 00, Type 45, Type 55, Type 65, Type 80, and Type 150—is expertly crafted to meet the demands of professional bakers, bakery businesses, and dessert artisans across the globe.

Whether it’s the globally celebrated 00 pizza flour, the finest flour for patisseries, or the ultimate choice for artisanal breads, SwissBake® specialty flours epitomize purity, premium quality, and Swiss precision.

Let SwissBake ® be your trusted partner in achieving flour excellence. Explore our premium flour collection and unlock the brilliance of baking perfection today!