Different types of flour

So since the middle of 2020 and my initial attempts at sourdough bread, I learned quickly that types of flour matter when baking.

As it appears that no country can agree on what to call the same flour, I’m leaving this here and a quick guide for me and anyone else that finds this useful.

Please do not take this as the be all and end all - but more of a quick guide based on me searching and trying to figure things out.

Protein	US Flour desc	UK Flour desc	German Flour code	French Flour code	Italian Flour Code	Usually used for
~9%	pastry flour	soft flour	405	45	00	Fresh Pasta
~10%	all-purpose flour (AP)	plain flour	550	55	0
~13%	bread flour or “high gluten flour”	strong/hard/bread	812	80	1	Bread
~15%	first clear flour	very strong/very hard	1050	110	2
~13%	white whole wheat	wholemeal	1600	150	Farina integrale di grano tenero

Notes:

• This only really covers white wheat flour
• This is all ‘plain flour’. I.E. there is no raising agents in this.
• If you unsure about the flour type you have, look at the nutritional information for the protein percentage.