What is Instantmehl Verified listing

What is Instantmehl?

Instantmehl, or instant flour, is a special type of flour commonly used in Germany. It is characterized by its fine, doppelgriffig (double-grained) texture.

This unique property makes it ideal for various culinary applications.

Properties of Instantmehl Flour

• Instantmehl (instant flour) is a specialized German flour with a fine, double-grained texture.
• It absorbs liquids more gradually and consistently than standard wheat flour like Type 405.

Key Properties for Instantmehl

• Medium-coarse particle size (between flour and semolina), enabling slower but more even liquid absorption.
• Requires approximately 10% more liquid in recipes.
• Excellent for thickening sauces and soups without forming lumps.
• Ideal for baking strudels, fruit cakes, dumplings, and spaetzle.

Instantmehl Benefits in Baking

• Contributes lightness and fluffiness to baked goods such as cakes and waffles.
• Made from premium wheat varieties with higher starch content.
• Improves texture and consistency across various dishes.
• Can be incorporated in small amounts when baking sourdough bread.

Instantmehl vs. Other Flours:

• Instantmehl vs. Cake Flour – Both are finely milled and low in protein, but Instantmehl is specially processed to mix instantly.
• Instantmehl vs. All-Purpose Flour – Instantmehl is softer and does not require pre-mixing or sifting.
• Instantmehl vs. Cornstarch – While both help thicken sauces, Instantmehl contains wheat, whereas cornstarch is gluten-free.

SourdoughTip for What is Instantmehl:

If you're baking or cooking and don’t have Instantmehl, a good substitute is cake flour or all-purpose flour sifted multiple times for a finer texture. I have used small amounts (about 20%) of Instantmehl in sourdough bread baking with good results.

EDEKA Instant Flour has a Nutri-Score of A, indicating excellent nutritional quality.
To learn more about the nutritional value of this vesitile flour, visit:

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