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