Due to how well it bakes, the Type 700 flour is often used for making brown bread. The flour has a higher mineral content than Type W480, which gives the bread a darker colour.

• Traditions are an important part of the Stöber Mühle corporate philosophy! Wheat has always been harvested in July. After the wheat is harvested, it's carefully analysed, then stored in the corresponding silos. High-quality raw materials from the local Austrian region, well-trained staff, ideal wheat storage, strict quality controls and careful processing help to ensure the production of the best quality products.