or also called "brown" or "first clear flour" among some sources

"(150g dark wheat flour ("Ruchmehl" in Switzerland)" See second link

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Note added at 14 mins (2013-05-30 12:34:54 GMT)
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Nope. See first link for the dark wheat flour reference.

German term (edited): dark flour

In the domain of milling and baking, the term Rauchmehl is now archaic in Germany, but still in use in Austria and Switzerland. In Germany the standardised type specification -- type 1050 for wheat and spelt flour, type 1150 for rye flour -- is now used instead.

In English, the colloquial equivalent is dark flour. But a baker, and especially a miller will more likely use domain specific terminology such as first clear or straight flour as there is no standardised flour typing system in anglo-saxon countries, nor a culture of baking bread with darker flours other than wholemeal.

In anglo-saxon countries, so called patent flours are used, or Auszugsmehle in German (literally extraction flours). That which is sifted out from the wholemeal flour minus the bran to get patent flour is straight flour, called Rauchmehl in Austria and Ruchmehl in Switzerland.

It should be noted that the Rauch in Rauchmehl is unrelated to the modern German word Rauch (Engl. smoke) but it is an archaic term meaning unrefined or rough and indeed is cognate to the English word rough.

BTW, the German translation of sawdust is Sägemehl (literally saw flour). I do not know whether German domain specific terminology for meat curing also uses the term Rauchmehl instead of Sägemehl (as I am not a butcher). I can only talk about the use of the word in flour milling and baking (as I am indeed a baker).

Hope this helps to clarify.


Credentials: I am an artisan baker, trained in Germany.

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Note added at 2863 days (2021-04-01 19:03:12 GMT) Post-grading
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Smoke curing is called räuchern in German, perhaps it should be Räuchermehl.