List of products by brand Altbachmühle

Our various flours come from this mill! For perfect bread, you need ingredients of the best quality, and flour is no exception. Flour, or rather the grain from which it is milled, is a natural product and each harvest brings with it different properties. Doughs can become a little moister, stickier or more aromatic, but with flour from Altbachmühle you are always on the safe side. The grain that is processed in the mill comes exclusively from Switzerland. Moreover, no other substances are added, so the flour remains 100% natural.

The grain is brought to the grain collection point by regional farmers, where it is cleaned, dried and stored until it is brought to the mill. The mill is located in Wittnau in the Fricktal and has been there for over 260 years. the company was founded in 1760 and thus has a very long tradition. Today, the old baking mill is run by the 8th and 9th generation of the Tschudi family.

Since the mill is known for its high-quality flour of all kinds of grains and some even with organic certification, and since it supplies not only resellers and private customers, but also large bakeries and confectioneries, it has been steadily expanded. Today, in addition to the mill and several silos, there is also a flour filling plant and a large flour warehouse.

The flour is packed in different sized sacks according to the wishes and use of the customers. You can get practical 1 kg units from us. With a large selection, we also offer the right flour for somewhat more special breads.

Of course, the Altbachmühle range also includes high-quality and finely ground white flour. In addition to crispy wheat breads, this flour can also be used to bake fluffy sponge cakes and mouldable roulade sponge cakes.

Tender roulade sponge

125 g egg yolk

40 g sugar

75 g egg white

40 g sugar

40 g white flour

Whisk the egg yolks and sugar together until a pale mixture is formed. In a second bowl, beat the egg whites and sugar until stiff, the egg whites should no longer flow. Now fold the stiff egg whites into the egg yolk mixture with a rubber scraper and add the white flour. Sift the white flour for a particularly smooth and fine result. Unlike wholemeal flour, for example, white flour does not contain any bran pieces or similar, but it can form small lumps that remain in the dough.

The ready-mixed mixture is then spread out on a baking tray. You can also colour some of the dough in advance to draw a pattern or use a stencil and decorating paste to apply hearts or other decorations. You can find out more about this on our blog.

Bake the pastry at 210° C convection oven for about 10 minutes, sprinkle some sugar on the surface when you take it out. With the help of a second piece of baking paper, you can turn the roulade and remove the top baking paper from the cooled roulade. Depending on how you use it, you can also sugar the top or spread it with cream and roll it up.

Once you have created a roulade with a pattern, you can sugar it and cut it into strips. These strips can then be used as a border for a cake. To do this, place them in a cake ring with the pretty side facing outwards. The sugar helps to prevent the roulade from sticking to the cake ring or the cake insert strip. Now layer the sponge and the cream and then refrigerate. After shaping, the cake only needs to be decorated a little on top or refined with a few dabs of cream, the edge is already finished and looks very nice.