Milled in Germany for professional bakers
German milling excellence, built for your bakery
Flour with a stable protein, a predictable W value and the hydration headroom a professional kitchen needs. Milled at Schapfen Mühle, Ulm — a mill working since 1452 — and delivered across the Kingdom.
- Non-GMO wheat
- Made in Germany
- For professional bakers
What are you creating today?
Start from the product you make, not from a catalogue. Each path shows the flours, mixes and recipes that fit it.
Six worlds, one standard of flour
Solutions are grouped the way a kitchen works, so a chef, a purchasing manager and a bakery owner each find what they need in two clicks.
- Bakery World Bread, sourdough, rye and whole grain 6 products
- Pizza World Neapolitan, Roman and long fermentation 1 product
- Viennoiserie World Croissant, puff pastry and laminated dough Range arriving soon
- Pastry & Cake World Sponge, muffin, brownie and cheesecake solutions Range arriving soon
- Fillings & Fruit World Bake-stable and cold-application fillings Range arriving soon
- Chocolate & Decoration World Couverture, compound, glazes and toppings Range arriving soon
The flour range
Seven flours in 25 kg paper bags, each milled for a specific dough.
Why professionals choose Bíör
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Consistency, bag after bag
Protein and ash are held in a tight band, so your formulas behave the same in January and in August.
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German wheat, carefully cleaned
Non-GMO grain, cleaned and milled at Schapfen Mühle in Ulm with full traceability to the lot.
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Support from a chef, not a call centre
Our bakery technologists test your recipe with you, on site or in our demo kitchen.
Made with Bíör
Work from kitchens using these flours. Open any piece to see every product behind it and add them all to a quote.
Chef Academy
Baking science explained by the people who mill the flour: W value, protein, hydration, fermentation. Short videos, recipes and masterclasses for your team.
Visit the Academy-
Why W value matters
What the alveograph tells you before you mix.
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Hydration guide
From 60 % bread dough to 85 % ciabatta — where each flour sits.
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Pizza flour comparison
T55, T65 and 00 side by side for direct and long fermentation.
Talk to a Bíör bakery technologist
Samples, pricing for your volume, or a demo in your kitchen. Reply within one working day.