Flour classification
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| Ash | Protein | German Deutsch DIN 10355 |
French Français Type |
Italian Italiano tipo |
Dutch Nederlandse soort |
English & US name |
|---|---|---|---|---|---|---|
| the number refers to ash content - the lower the number the more refined the flour is | gebuild = sieved | |||||
| Wheat : DE:weizen | FR:blé | I:farina di frumento | NL:tarwe | UK:wheat | ||
| 0-0.5% | 8.5-9.5% | type 405 | type 45, farine à pâtisserie ou fleur de farine | tipo 00 | tarwe patentbloem | patent flour for pastry, US:cake |
| 0.5-0.63% | 10.5-11.5% | type 550 | type 55, farine blanche | tipo 0 | tarwebloem | plain flour, US:All-purpose |
| 0.64-0.75% | 11-12.5% | type 65, farine de tradition française | zeer sterk gebuild tarwemeel mét kiemen | bread flour, US:bread | ||
| type 70, farine de tradition québécoise, dite Reblochonne | sterk gebuild tarwemeel | |||||
| 0.75-0.90% | 12-14% | type 812 | type 80, farine bise ou semi-complète | tipo 1 | enigszins sterk gebuild tarwemeel | strong bread flour, US:strong bread, high-gluten |
| 0.91-1.20% | 13-15% | type 1050 | type 110, farine complète | tipo 2 | matig gebuild tarwemeel | brown flour, US:first clear |
| 1.21-1.80% | 13-14% | type 1600 | type 150, farine intégrale | Farina integrale di grano tenero | licht gebuild tarwemeel | wholewheat flour, US:whole-grain |
| type 1700 | volkorenmeel maar zonder kiem | |||||
| 1.61-2.00% | 13-14% | weizen vollkornmehl | volkorenmeel | US:Graham | ||
| Spelt : DE:dinkel | FR:épeautre | I:farina di farro | NL:spelt | UK:spelt | ||
| type 630 | type 65, farine d'épeautre | farina di farro | zee sterk gebuild speltmeel mét kiemen | |||
| type 812 | sterk-gematigd gebuild speltmeel | |||||
| type 1050 | matig gebuild speltmeel | |||||
| type 1600 | licht gebuild speltmeel | |||||
| dinkel vollkornmehl | volkoren speltmeel | |||||
| Rye : DE:roggen | FR:seigle | I:farina di segale | NL:rogge | UK:rye | ||
| the number refers to ash content - higher the number the darker the rye flour | ||||||
| type 70, farine de seigle | farina di segale | roggebloem | rye flour | |||
| 0-0.9% | 6.5-7.5% | type 815 | type 80, farine de seigle bise | farina di segale | roggebloem | Very light, good for very light rye breads. Austria (where it is called Type R500), and in Southern Germany. US:white rye |
| 0.91-1.10% | 7-8% | type 997 | sterk gebuild (i.e. strongly sieved) roggemeel | Good for sourdough breads. Close to type R500 in Austria. | ||
| 1.11-1.30% | 8-9% | type 1150 | enigszins sterk gebuild roggemeel | Close to type R500 in Austria | ||
| 1.31-1.60% | 9-10% | type 1370 | type 130, farine de seigle semi-complète | matig gebuild roggemeel | Dark rye, good for sourdough breads, US:medium | |
| 1.61-1.80% | 9-10.5% | type 1740 | type 170, farine de seigle intégrale | zeer licht gebuild (i.e. lightly sieved) roggemeel | Pure dark rye, US:whole-grain | |
| 1.61-2.20% | 11-12% | type 1800 | volkoren roggemeel maar exclusief kiem | Coarsely ground, US:rye meal | ||
| 2.00-3.00% | 12-14% | vollkorn roggenmehl | volkoren roggemeel | US: dark rye |