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File:Flours.jpg

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    English: Three typical kinds of German bread flours. From left to right: wheat flour Typ 550, wheat flour Typ 1050, rye flour Typ 1150.
    Deutsch: Drei Mehlsorten, die typischerweise für Brot verwendet werden. Von links nach rechts: Weizenmehl Typ 550, Weizenmehl Typ 1050, Roggenmehl Typ 1150.
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    Author Mudd1

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    19 April 2012

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    Date/TimeThumbnailDimensionsUserComment
    current21:19, 19 April 2012Thumbnail for version as of 21:19, 19 April 20124,751 × 3,167 (5.43 MB)Mudd1=={{int:filedesc}}== {{Information |description={{en|Three typical kinds of German bread flours. From left to right: wheat flour Typ 550, wheat flour Typ 1050, rye flour Typ 1150.}}{{de|Drei Mehlsorten, die typischerweise für Brot verwendet werden. Vo...
    20:02, 19 April 2012Thumbnail for version as of 20:02, 19 April 20124,751 × 3,167 (5.5 MB)Mudd1

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