Flour types
Grain type | US Type | UK Type | DE Type | FR Type | IT Type | Intended use |
Wheat | Pastry flour | Soft flour | 405 | 45 | 00 | Biscuits, Cookies, Cakes, Burger Buns, Soups and Sauces Thickening |
Wheat | All-purpose flour | Plain flour | 550 | 55 | 0 | Buns, baguettes, yeast pastries, pasta and dumpling doughs, waffle doughs |
Wheat | Bread flour or "high gluten flour" | Strong or hard | 812 | 80 | 1 | Light mixed breads |
Wheat | First clear flour | Very strong or hard | 1050 | 110 | 2 | Darker rolls and breads |
Wheat | White whole wheat | Wholemeal | 1600 | 150 | Farina integrale di grano tenero | Dark mixed breads |
Durum wheat (durum wheat flour) | 1600 | |||||
Wheat bran (without germ) | 1700 | |||||
Spelt | 630 | Similar to DE Type 405 | ||||
Spelt | 812 | Similar to DE Type 550 | ||||
Spelt | 1050 | Dark mixed breads | ||||
Rye | 815 | Light rye breads | ||||
Rye | 997 | Mixed breads | ||||
Rye | 1150 | Mixed breads, sourdough | ||||
Rye | 1370 | Rye and mixed rye breads | ||||
Rye | 1740 | Rye and mixed rye breads | ||||
Rye bran (without germ) | 1800 |