Does Anyone Know U.s. Equivalent To Austrian Type 700 Flour?

Decorating By TracyLH Updated 15 Apr 2009 , 11:58am by TracyLH

TracyLH Posted 14 Apr 2009 , 1:35pm
post #1 of 5

Yes, this is an odd question, but I am trying to make some pastries that call for this type of flour and was wondering if anyone knew the U.S. equivalent? Thanks for any help you can provide.

4 replies
miss_sweetstory Posted 14 Apr 2009 , 1:58pm
post #2 of 5

Hi Tracy,
I have a hand-written note in a German cookbook that it is equivalent to strong white flour (bread flour).

BTW, any decision on Italy?
Ann

TracyLH Posted 14 Apr 2009 , 2:02pm
post #3 of 5

Thanks, Ann! I wasn't sure if I needed a strong flour or not (gluten-wise) so that really helps! I am trying to make Viennese Apple Strudel and the dough it has to be rolled thin enough that you can read through it. Should be interesting to try!

No word on Italy. It looks like we won't know until around September, but we really have our fingers crossed! Thanks again for your help!

JanH Posted 15 Apr 2009 , 6:36am
post #4 of 5

Austrian bread recipes cookbook using Type 700 strong flour for bread rolls:

http://theinversecook.wordpress.com/2008/01/06/vachauer-and-a-new-book/

HTH

TracyLH Posted 15 Apr 2009 , 11:58am
post #5 of 5

Thanks, Jan! I am guessing strong means with more gluten, so I will start experimenting. My understanding is that King Arthur bread flour has more gluten in it, so it looks like I will start there. Thanks for your help! icon_smile.gif

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