In baking recipes you sometimes find it in the ingredient list: Zeeland flour. But what is it? And how much does it differ from other flower?
We delved into the matter.
Remember: soft wheat
The main characteristic of Zeeland flour is that it is made from soft wheat . This typically grows in an environment near the sea, such as Zeeland (hence the name). A consequence of this soft wheat is that the flour contains less starch and less protein compared to flour made from harder wheat.
Due to the lower protein content, your dough will bind less quickly and you will therefore get that so-called gluten formation less quickly. This is desirable for some recipes, but not for others. Bread bakers, for example, strive as much as possible for a nice gluten formation, which means that Zeeland flour and bread are not friends. For baked goods that are brittle and crunchy, this flour is the better option.
You use Zeeland flower for this
These classic shortbread cookies are a good example of a recipe with Zeeland flour . They should be hard on the outside, but also easily breakable and crumbly: exactly what you achieve with the Zeeland flower. The flour is also used for that addictively delicious slop dough (for example , for strawberry slipper ), take a look in Joris Bijdendijk’s cookbook ‘ Bij Bijdendijk Thuis ‘.
And do you want those delicious pieces of speculaas brittle ? Here too you know what to do: Zeeland flower it is . The rule of thumb is therefore simple: for baked goods that must be nicely bound (such as bread), choose flour made from durum wheat, for biscuits that may be fragile and crunchy, use the soft wheat variety – Zeeland flour.
Here you buy it
You can simply buy Zeeland flour in the Albert Heijn, from Molensteen . Do you bake frequently and would you rather order the flour in a larger quantity? Then view (online) specialist shops, such as this bakery webshop .