IngredientsFlour & grainEasy to get wrong
Weizenmehl Type 550all-purpose flour
The everyday flour for Brötchen, pretzels and any yeast dough. Enough protein to build a gluten network that holds, without turning tough.
When a German recipe just says Mehl and there is yeast in it, it almost always means 550.
Die Typenzahlwhat the number means
The number is ash content: milligrams of minerals per 100 grams of dry matter. Higher number, more bran left in the flour.
Mexico does not use that system. Flour here is sorted by what it is for, not by how far it was milled.
In Mexikoin Mexico
Harina de trigo para todo uso is a good match and sits in every supermarket.
Where you find harina de fuerza or harina panadera, that is closer still: more protein, more structure in a yeast dough.
Vorsichtwatch out
Harina preparada comes with baking powder and salt mixed in. It gives no yeast dough, only flat rolls with a soapy taste.
Take fine harina refinada instead and you are short on protein. The dough holds the gas badly and the rolls sink in the oven.
Kaufenwhere
Para todo uso: any supermarket.
Harina panadera: tiendas de repostería and Mercado Libre.