Weizenmehl Type 405
Aurora
Classic German Type 405 flour from Aurora. Fine texture similar to Italian 00, 8-10% protein. Suitable for cakes, tarts, cookies, shortcrust pastry, gingerbread, and choux. Lighter pizza dough option for German home bakers.
Optimal hydration: 55% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-3 hoursat 22°C
TestedLow protein pastry flour - keep fermentation short to avoid overproofing. Best for same-day baking. Not suited for long cold fermentation.
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Technical Specifications
Absorption | 52% |
Ash Content | 0.45% |
Aurora Weizenmehl Type 405 is 9.5% protein, a recommended hydration range of 55–60%, and 52% absorption. Classic German Type 405 flour from Aurora. Fine texture similar to Italian 00, 8-10% protein. Suitable for cakes, tarts, cookies, shortcrust pastry, gingerbread, and choux. Lighter pizza dough option for German home bakers. It ferments best over 1–3 hours at room temp (22°C). Low protein pastry flour - keep fermentation short to avoid overproofing. Best for same-day baking. Not suited for long cold fermentation.