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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19 EkaTshazimpuzi 2012

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Ngoku21:19, 19 EkaTshazimpuzi 2012Thumbnail for version as of 21:19, 19 EkaTshazimpuzi 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 EkaTshazimpuzi 2012Thumbnail for version as of 20:02, 19 EkaTshazimpuzi 20124 751 × 3 167 (5.5 MB)Mudd1

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