Meisterprüfung Bäcker Practice Questions - Meisterprüfung Bäcker (Austria) Exam

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Under the Austrian food book (Codex Alimentarius Austriacus Kapitel B 20 'Mahl- und Schälprodukte'), what does the type designation for Austrian wheat flour 'W480' specifically signify?

The flour has a wet gluten content of exactly 48.0 grams per 1,000 grams of flour. The type number is 1,000 times the mineral ash content in % of dry matter, so W480 is nominally 0.48% ash; the Codex tolerance band for this type is 0.33% to 0.58%. The flour requires a water absorption rate of at least 48% at standard farinograph consistency. The flour has a Hagberg-Perten falling number of at least 480 seconds.

Correct Answer:

The type number is 1,000 times the mineral ash content in % of dry matter, so W480 is nominally 0.48% ash; the Codex tolerance band for this type is 0.33% to 0.58%.

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