Where I can find the equivalence between the German numbering system for flours and the Shipton Mill values?
The numbering of the flours will relate to the ash content or if you like the base colour of the flour in the rye flour range. We do a 997 ash and a 1350 ash, this being the darker of the two.
The french that we stock will be a 550 (T55). In the continental flours the ash content will affect the activity in the fermentation program and obviously the crumb colour of the loaf.
In this country we traditionally judge the quality of the flour by the protein content, which is given as a percentage. Most flours will be between 10% and 12%, but they can vary from 8.5% to 14%. You can experiment with different strengths, then choose the flour which suits your fermentation program best.
Hope this helps
Added by: clivemellum
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers