Flour classification

⇐ Bread ⇐ Useful stuff

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	🇩🇪 weizen	🇫🇷 blé	🇮🇹 farina di frumento	🇳🇱 tarwe	🇬🇧 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	🇩🇪 dinkel	🇫🇷 épeautre	🇮🇹 farina di farro	🇳🇱 spelt	🇬🇧 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	🇩🇪 roggen	🇫🇷 seigle	🇮🇹 farina di segale	🇳🇱 rogge	🇬🇧 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