German & European Flour — Type 405, 550, Spelt & Rye
One Stop German Shop carries authentic German and European flour, imported directly from European mills and shipped from our New Jersey warehouse across the USA. From everyday Type 405 and 550 wheat flour to wholemeal spelt and dark rye, these are the milling grades European baking calls for — rarely found on American shelves.
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German flour is unique in its quality and at our online shop for German groceries you can find a wide selection of German flour ranging from:
- rye flour
- spelt flour
- wheat flour
- wholemeal flour
from German brands like Kathi, Küchenmeister, Mühlenkönig and you can also find a selection of traditional German bread baking mixes.
Understanding German Flour Types
European flour is graded by a type number that reflects its mineral (ash) content, not by American all-purpose or bread labels. Lower numbers like Type 405 are fine and pale for cakes and pastries; Type 550 is the everyday all-rounder; Type 1050 and rye flours keep more of the grain for hearty breads, and spelt (Dinkel, Type 630) rounds out the range.
We stock trusted mills including Friessinger Mühle, Kathi, Küchenmeister and Mühlenkönig, alongside a full range of German bread baking mixes for baking authentic German bread at home.
German & European Flour — FAQ
What is European flour?
European flour is milled and graded to European standards, classified by a type number that reflects how much of the grain's mineral content remains. It behaves differently from American all-purpose flour in hydration and rise, which is why traditional German and European recipes call for it specifically.
What do the German flour type numbers (405, 550, 1050) mean?
The number is the flour's ash content in milligrams per 100g. Type 405 is the palest, finest wheat flour for cakes and pastries; Type 550 is the everyday baking flour; Type 1050 is darker and higher in bran for rustic breads. Rye and spelt flours follow the same system.
What's the difference between European and American flour?
European flour is graded by ash and mineral content rather than by protein-based all-purpose or bread labels, and often follows different milling and additive standards. For German and European recipes, matching the correct type number gives results American flour can't reliably reproduce.
Can I buy European flour in the US?
Yes. We ship authentic imported European and German flour anywhere in the USA from our New Jersey warehouse, usually within a few days — no need to source it locally or find a specialty importer.
Which flour is best for German bread?
For hearty German breads, reach for higher-type wheat flours like Type 1050 and rye flours, often blended. Type 550 works well for rolls and lighter loaves. Our German bread baking mixes are the easiest route to authentic results without blending your own.
Ingredients & nutritional facts
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
