Wheat flour, type 550 10 x 1kg

€9.00

€0.90 per 1 kg

Prices incl. VAT plus shipping costs

100 % wheat flour
Type 550: fine and easy to hold
Versatile
For baking breads, making pasta and more
Source of fibre and protein

Variety

Quantity

1 kg

€1.00

€1.00 per 1 kg
10 x 1 kg

€9.00

€0.90 per 1 kg

Pay after 30 days.

Available immediately, delivery time 1-3 days

Buy now: Wheat flour, type 550 10 x 1kg

Have you ever heard the saying "first come, first ground"? The more well-known saying “first come, first served”, has its origins in the Middle Ages. The farmers in a given area would bring the grain they collected to the nearest mill to have it ground into wheat. The mills worked on a "first come, first served" basis, in this case, "first come, first ground".

Thankfully, you no longer have to wait in line at the mill to get your flour, you can comfortably order from KoRo and have our high quality wheat flour in your hands pretty soon! Our type 550 flour, which is coarser than the 405 version, is a real fibre and protein source. It has the perfect texture for baking and you can use it for anything from pizza and breads to home-made pasta!

Flour types and their differences

405, 550, 812, 1050, 1800. Seems like just some random numbers. Maybe it's the secret code to KoRo's vault, which contains the recipe for our famous date and hazelnut spread? These numbers actually represent the different types of flour. We'll explain: when wheat grains are ground, they initially produce a light, powdery flour. Each type of flour will differ in terms of consistency and colour. Lower types (such as 550) are finely ground, which makes them very lightly coloured, while higher type flours, such as type 1800, are coarser and darker. The numbers (405, 550 and so on) refer to the mineral contents in 100 g of each type of flour, meaning that the coarser the flour (higher number), the higher the mineral content.

Using flour correctly

Different flours should be used for different purposes: our type 550 wheat flour has a higher grain percentage than type 405, which makes it a bit coarser. This flour can be used as all purpose flour for pizza dough, pasta and cakes. Do you want to try something different? Discover our flour alternatives! We have many of those, including everything from linseed flour, coconut flour and chickpea flour all the way to sweet potato flour!

Buy our type 550 wheat flour

At KoRo we aim for the best quality at fair prices and are constantly looking to improving your daily lives. That's why you can now order your flour from us. Our flour comes in convenient 1 kg value packs and is also available in a 10 unit tray. This way, you have enough flour to try out any cooking and baking creations you can think of. Buy our type 550 wheat flour now!

Average nutritional values	per 100 g
Calorific value (in kj/kcal)	1424 / 336
Fat	1.1 g
thereof saturated fatty acids	0.1 g
Carbohydrates	69 g
thereof sugar	0.4 g
Dietary fiber	4 g
Protein	10.5 g
Salt	0 g

Product number:	MEHL_018_T10
Best before date	13.12.2025
Origin	Germany
Origin (Processing)	Germany
Content	10 kg
Manufacturer	KoRo
EAN/GTIN	4260718293996
Data sheet	Specification
Data sheet	Specification
Nutrition traces	Nutrition traces
Shipping	Delivery time outside of Germany
Company	KoRo Handels GmbH Hauptstraße 26, 10827 Berlin
Storage Advice	Store in a cool and dry place.
Ingredients	100 % WHEAT
Cross contamination	May contain traces of SOY, MUSTARD and LUPINS
Trade Name	Wheat flour, type 550
Label note	Ingredients, nutritional values, and packaging may change. For exact information, please check the product description.
Press & Resellers	Download cropped photo

	Wheat flour, type 550 10 x 1kg	Organic wheat flour, type 405 (finely ground) 10 x 1kg
Reviews	(135)	(64)
Price	€9.00	€13.50
Product number	MEHL_018_T10	MEHL_020_T10
Content	10 kg	10 kg
Base price	€0.90 / 1 kg	€1.35 / 1 kg

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Questions & answers: Wheat flour, type 550 10 x 1kg

Search FAQ section:

Can my baby eat wheat flour?

In principle, there is nothing against feeding your baby wheat in moderation. If you are unsure, please ask for medical advice.

What is special about KoRo's type 550 wheat flour?

Our wheat flour type 550 combines the best of both worlds! You want a light, fine grinding with optimal baking properties? Then type 550 wheat flour is just your thing. Ground coarser than the wheat flour in type 405, our type 550 impresses with its feel and is a real source of fiber and protein at the same time. You can use our type 550 wheat flour in many ways, for example for your next pizza, pasta and yeast dough or for baking light bread.

Can my dog eat wheat flour?

Many common dog foods contain wheat flour as a cheap filler. Grain in dog food is not bad per se. Dogs need carbohydrates in their diet in addition to animal proteins and fats. However, grain-free dog food has the advantage of avoiding digestive problems that many dogs experience related to gluten. If you have any questions about it, we recommend that you seek advise from your veterinarian!

How many calories are in 100 g of KoRo wheat flour?

Our wheat flour has 336 calories per 100 g.

Is KoRo wheat flour gluten-free?

No, wheat flour contains gluten by nature. If you suffer from celiac disease or gluten intolerance, for example, find out about suitable gluten-free wheat flour alternatives such as our organic chickpea flour or our partially oiled organic flaxseed flour.

How do I store KoRo wheat flour and what is its shelf life?

You should store our wheat flour in a cool, dry place. Provided you store it properly at all times, our wheat flour will keep for at least 12 months in the original sealed package.

Does the wheat flour type 550 have a lot of protein?

With 10.5 g protein per 100 g, our wheat flour type 550 is a genuine source of protein.

Is KoRo's wheat flour vegan?

Yeah, sureo! Wheat flour consists only of ground wheat and is therefore vegan by nature.

How is your wheat flour made?

The production of our wheat flour is very simple. For our wheat flour, wheat grains are finely ground. As type 550, our wheat flour is rather fine and thanks to its optimal baking properties well suited for baking bread, for pasta, pizza or yeast dough.