Meisterprüfung Bäcker Practice Questions - Meisterprüfung Bäcker (Austria) Exam

Particle size distribution: 'griffig' has larger endosperm granules that absorb water more slowly and swell gradually, whereas 'glatt' consists of fine particles that hydrate rapidly. Ash content: 'griffig' flour contains 0.70% ash, while 'glatt' flour contains 0.48% ash. Botanical origin: 'griffig' flour is milled exclusively from durum wheat (Triticum durum), while 'glatt' is milled from soft common wheat (Triticum aestivum). Enzyme concentration: 'griffig' flour has added active diastatic malt, whereas 'glatt' is completely enzyme-free.