Flours & starches

Here you can buy flour that is genuinely used in a professional bakery: the classic Swiss white, half-white and Ruchmehl flours, plus spelt, rye, durum wheat semolina and almond flour. Starches for light sponges and roller-dried whole milk powder complete the range. So you always have the right base to hand for bread, Zopf, pasta and fine baking.

Which flours do we stock?

White flour, half-white flour and Ruchmehl

These three Swiss classics differ in how much of the whole grain is milled into the flour. White flour (Weissmehl) is the finest and lightest – ideal for Zopf, bread rolls, cakes and biscuits. Half-white flour (Halbweissmehl) contains a little more bran and makes a heartier everyday loaf. Ruchmehl is the darkest of the three, with a robust flavour, and is typical of rustic Swiss Ruchbrot. As a rule, the darker the flour, the more water it absorbs. An easy way to start baking bread is our recipe for homemade toast bread.

Spelt, rye and wholemeal for bread

Light spelt flour and wholemeal spelt flour give loaves a nutty flavour and a fine crumb. Dark rye flour and cracked rye lend farmhouse and sourdough breads their hearty character, while fine wholemeal wheat flour suits wholemeal rolls and mixed-grain loaves. You will find the matching yeast in Yeast & raising agents and more bread ingredients in Bread: flours & ingredients.

Pasta flour and almond flour

Our pasta flour made from durum wheat semolina gives homemade pasta bite and structure. Almond flour, 400 g, is used for macarons and as an ingredient in gluten-free baking, for example in cakes and biscuits.

Starch: tips from our bakery

Replace part of the flour with baker's starch or cornflour and your sponge becomes especially light and fine. When rolling out fondant or marzipan, dust the work surface thinly with starch so nothing sticks. We stock baker's starch in 200 g and 1 kg, FunCakes baker's starch, 225 g, and cornflour, 400 g. If you are short of time, take a look at our baking mixes.

Frequently asked questions

How should I store flour?

Cool, dry and well sealed, ideally in a tin. Wholemeal flour contains the fat-rich germ, so use it up sooner than white flour.

Can I replace white flour with Ruchmehl?

Yes, but add a little more liquid and expect a denser, more aromatic loaf. For Zopf, stick with white flour. You can learn how to bake great bread in our bread courses in Adliswil, and fresh pasta dough in our pasta courses.

What is roller-dried whole milk powder used for?

It is mainly used to make milk chocolate, giving it a rounded, slightly caramel-like flavour. You can also use it in baked goods and ice cream.