Wheat flour type 550
Description
Wheat flour type 550 is a versatile, finely milled flour with a light cream color and a neutral, slightly sweet taste that subtly enhances baked goods. It has a moderate protein content (about 10–12%) and good gluten-forming ability, making it suitable for light and fluffy baked goods as well as yeast doughs. In the kitchen, it works well for baking rolls, pizza, dumplings, pancakes, sponge cakes, and thickening sauces; it is also the basis for classic mixed flours for cakes and sauces. Nutritionally, 100 g provides about 340–360 kcal, mainly from carbohydrates (70–75 g), with protein 10–12 g, fat 1–2 g, and a small amount of fiber (~3 g) along with trace amounts of B vitamins and minerals. It is a good source of energy but less rich in trace elements than whole grain flour, so it is worth combining it with whole grain products for greater nutritional value. Store it in a dry, cool place in an airtight container, away from odors and moisture; for longer storage, it can be kept in the refrigerator or freezer and warmed to room temperature before use.
