Ch at 09:16, 4 October 2025

2025-10-04T09:16:33Z

← Older revision		Revision as of 09:16, 4 October 2025
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	!Ash		!Ash
	!Protein		!Protein
	! German <br/>Deutsch DIN 10355 !! French <br/>Français Type !! Italian <br/>Italiano tipo !! Dutch <br/>Nederlandse soort !! English & US <br/>name		! <big>🇩🇪</big> German <br/>Deutsch DIN 10355 !! <big>🇫🇷</big> French <br/>Français Type !! <big>🇮🇹</big> Italian <br/>Italiano tipo !! <big>🇳🇱</big> Dutch <br/>Nederlandse soort !! <big>🇬🇧</big> English & <big>🇺🇸</big> US <br/>name
	\|-		\|-
	\|		\|
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	\|-		\|-
	\|		\|
	\|		\| '''''<big>Wheat</big>'''''
	\| '''''<big>~~Wheat : DE:~~weizen</big>''''' \|\| '''''<big>~~FR:~~blé</big>''''' \|\| '''''<big>I:farina di frumento</big>''''' \|\| '''''<big>~~NL:~~tarwe</big>''''' \|\| '''''<big>~~UK:~~wheat</big>'''''		\| '''''<big>🇩🇪 weizen</big>''''' \|\| '''''<big>🇫🇷 blé</big>''''' \|\| '''''<big>🇮🇹 farina di frumento</big>''''' \|\| '''''<big>🇳🇱 tarwe</big>''''' \|\| '''''<big>🇬🇧 wheat</big>'''''
	\|-		\|-
	\|0-0.5%		\|0-0.5%
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	\|		\| '''''S<big>pelt</big>'''''
	\| '''''<big>~~Spelt : DE:~~dinkel</big>''''' \|\| '''''<big>~~FR:~~épeautre</big>''''' \|\| '''''<big>I:farina di farro</big>''''' \|\| '''''<big>~~NL:~~spelt</big>''''' \|\| '''''<big>~~UK:~~spelt</big>'''''		\| '''''<big>🇩🇪 dinkel</big>''''' \|\| '''''<big>🇫🇷 épeautre</big>''''' \|\| '''''<big>🇮🇹 farina di farro</big>''''' \|\| '''''<big>🇳🇱 spelt</big>''''' \|\| '''''<big>🇬🇧 spelt</big>'''''
	\|-		\|-
	\|		\|
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	\|		\|
	\|		\| '''''<big>Rye</big>'''''
	\| '''''<big>~~Rye : DE:~~roggen</big>''''' \|\| '''''<big>~~FR:~~seigle</big>''''' \|\| '''''<big>I:farina di segale</big>''''' \|\| '''''<big>~~NL:~~rogge</big>''''' \|\| '''''<big>~~UK:~~rye</big>'''''		\| '''''<big>🇩🇪 roggen</big>''''' \|\| '''''<big>🇫🇷 seigle</big>''''' \|\| '''''<big>🇮🇹 farina di segale</big>''''' \|\| '''''<big>🇳🇱 rogge</big>''''' \|\| '''''<big>🇬🇧 rye</big>'''''
	\|-		\|-
	\|		\|

Ch at 12:23, 10 March 2024

2024-03-10T12:23:08Z

New page

[[Bread|⇐ Bread]] [[Useful stuff|⇐ Useful stuff]]

{| class="wikitable sortable"
!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'' ||
|-
|
|
| '''''<big>Wheat : DE:weizen</big>''''' || '''''<big>FR:blé</big>''''' || '''''<big>I:farina di frumento</big>''''' || '''''<big>NL:tarwe</big>''''' || '''''<big>UK:wheat</big>'''''
|-
|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''
|-
|
|
|
|-
|
|
|
|-
|
|
| '''''<big>Spelt : DE:dinkel</big>''''' || '''''<big>FR:épeautre</big>''''' || '''''<big>I:farina di farro</big>''''' || '''''<big>NL:spelt</big>''''' || '''''<big>UK:spelt</big>'''''
|-
|
|
| 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 ||
|-
|
|
|
|-
|
|
|
|-
|
|
| '''''<big>Rye : DE:roggen</big>''''' || '''''<big>FR:seigle</big>''''' || '''''<big>I:farina di segale</big>''''' || '''''<big>NL:rogge</big>''''' || '''''<big>UK:rye</big>'''''
|-
|
|
|''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''
|}

Flour classification - Revision history

Ch at 09:16, 4 October 2025

Ch at 12:23, 10 March 2024