Weizengluten: 100g gives 80g of gluten/protein, 10g gives 8g and 1g gives 0.8g. I have been struggling so much with baking since moving to Germany – I didn’t realise things would be SO different having only moved across the water from the UK! No wonder my dough won’t produce the results I wanted because of low overall gluten content. American wheat is generally a ‘hard’ variety and European tends to be ‘soft’. As a rule of thumb, the larger the number the darker the flour, the lower the number the finer and whiter the flour. I bought my fiance a bread maker from Lidl and the recipes and all the information used the German Standard for baking. So yeah… if the word ‘ash’ sounds like you’re scraping something out of the fireplace, that’d be why! Types of Flours: All-Purpose: Developed for the home baker. 10 Types of European Breads With Fascinating Stories. “Racuchy” — the delicious Polish yeast-based pancakes! The flour is usually bleached, malted and enriched. All those home bakers seeking to produce a baguette equal to the one they had in Paris last summer may need to scale back their expectations a little. Different flours absorb different amounts of liquid (which is especially relevant when making bread). FRANCE. 405 is most similar to plain flour. Thanks God I work in food. The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour including bleached flour. 70. Some interesting observations about lievito madre. Wow, I printed that out and am going to read it as I go to bed. American vs. French Flour. ½. A few wheat breads are still made in Finland, although most are simple buns or loaves of sliced or unsliced bread. 80. Skip to main content.us. There are a few other ‘types’ of flour on the market here, from anti-clumping to Spätzle-Mehl (for German noodle making!) But who knew you could actually enjoy your field of work? The British market prefers stronger gluten content for the kinds of bread we consume (from around 12% to 14%) – which is why you’ll find a difference with certain German flours. I actually made pizza dough not so long ago and wondered why, as I was kneading it, it felt so weak. Perfect for pastas and pastry dough. To be quite honest with you, I’ve found that pizza making has a lot to do with the water content of your dough and the temperature of your oven. 55. For instance, though Type 55 is the flour used for bread, there is not just one flour called “Type 55”, there are many. God bless you. And we all have heard of Italian "00" flour. . When I lived in Germany I remember recipes calling for 505, 550 etc. 00. The higher the protein content the harder and stronger the flour, and the more it will produce crusty or chewy breads. Each pack of Bob’s Red Mill Organic Dark Rye Flour comes with four smaller bags inside it, with every bag carrying a weight of 22 ounces. Rye flour. Soft wheat: it is a group which includes some species and varieties destined essentially to bread production. Hello, I’ve tried my hand at sourdough baking during the past months. This is most comparable to Plain Flour in the UK or Pastry Flour in the US. Organic; USDA Organic; Calories Per Serving. Rye bread can be either light or dark in colour, depending on the type of flour mixture used. Is higher ash content the better for volume? Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. Brown flour. thank you in advance. Fancy having our Email Pixies send each lovely new post directly to your inbox? I’m still at a loss when it comes to finding wholemeal flour for soda bread. This guide will walk you through when and how to use AP, bread, pastry, whole wheat, gluten-free, and more. share this article . I’ve mostly used a 50/50 mix made of type 550 and 1050 because I cannot get 812 where I live. ***Important new flash! . High gluten bread flour-All-purpose flour. It also doesn’t produce a ‘white’ loaf, but somewhere in the region of off-brown. French Flour Types. I realised I hadn’t added the extra wheat gluten. Less ash = less of the whole grain = lower number = whiter flour. I was going crazy because no matter what I tried, it didn’t help much. The 1600 is literally a whole wheat flour, though it isn’t the same as in the UK – and I don’t care what anyone says. 0 Calories <40 Calories; 40-100 Calories; Nutrition Facts Per Serving. ...is Flour - a Treatise at www.theartisan.net/MainCommFrm.htm. The ash is the stuff we see after the flour is torched, and is made up of minerals. Are you saying that plain flour is ok for bread? but to find out more, give Google translate a go at Rosenmehl.de. German Rye Flour / Roggenmehl. can you recommend type to use it for me? If you’re not used to seeing British flour types, have a glance at Allinson’s website here – they produce my favourite bread flours. . Generally, Strong White Bread Flour in the UK is 12% and Extra Strong White Bread Flour is 14%. Ensuring this level remains high, is a constant challenge for our industry. 3 divided by 0.8 = 3.75 Also, cake flour is maede from wheat types that have a lot lower protein content. This flour is ideal for making crepes, waffles, or pancakes. Post was not sent - check your email addresses! 0000. … 55. Can anyone point me to some reference material where I can find out what the different types of flours are in Europe? Countries that have adopted numbering systems base these on flour purity and particle size based laboratory testing, which could include sieving, protein or ash content. So let’s talk about flour types in Germany! In the UK you’ll find “Plain Flour”, “Self-Raising”, “Wholemeal” and “Bread Flour”. Good luck with making your own bread. You … P.S. There is also a type 1600 which fits between white wheat flour and whole wheat flour, it will give you a darker white bread. Wheat varieties, grown in different locations, vary in protein content (and thus gluten). The higher the ash, the more germ, bran, and outer endosperm the flour has. Flour type Ash content Protein Notes; Type 815: … Typically this flour contains a protein level between 9.0% to 11.0%. Don’t forget to add baking powder. Each bag of French flour is labelled with a number. It’s important to understand these numbers. These are more or less equivalent to German 405 flour, French 40 flour, and Italian 00 flour. Happy baking! Tipo 1-0. From your comment I think you’ll know how to do it, but this might help others too, so I’ll explain it a bit. THANK YOU! The popular flour type scores with a high portion of secondary plant materials, to which the grain owes its color and the tart flavor. A 405 flour (white) will leave less grain bits behind than a 1050 (a brownish grey). As for the ash content, the answer is yes. 405. Of standard wheat flours, 405 contains the least amount of gluten. great article, just what I’ve been looking for as I’ve been struggling to find strong baker’s flour here in Berlin. As many recipes use the 550 flour. I started wondering about different flour types only, after I had a yearning for German rolls, "Brötchen", and tried out several recipes. In other words, is it possible that whole wheat grain be as fine as Type 405? thanks a million… that was exactly what i needed…. In the UK you’ll find “Plain Flour”, “Self-Raising”, “Wholemeal” and “Bread Flour”. G ood bread is pretty much a given around Europe. Soft flours, whether due to milling differences or protein content (or a combination thereof) don’t absorb the same amount of liquid. In short, pretty much every country in the world has a different naming convention for types of flour. Thank you for sharing your knowledge. In this instance, I’m talking about wheat. Koszalin, Wrocław, Poznań flour. Wow.. Great article. Wholemeal Flour. 812-550. . Content posted by community members is their own. Pretty straight forward, yeah? 0 Calories; Up to 40 Calories; 40 to 100 Calories; 100 to 200 Calories; 200 to 300 Calories; Fat Calories Per Serving. The higher the number, the closer to whole grain. Follow this flour 101 guide from Food Network on the different types and uses uses of flour to turn out the best baked goods. Online you will find a lot of ways to make your own cake flour. The higher the number, the more of … types of flours. Thanks Scott, 550 flour doesn’t have the protein content of something like a British bread flour, which means there’s less gluten. As you might have guessed, there’s more gluten present in the hard varieties – and it’s stronger too. There is no fan assist – and the pizza I’m making here (using imported 00 Italian flour) is the best I’ve ever made. About the only thing we both knew is that ’00’ or Durum Wheat flour was for pasta an pizza bases. Why ‘ash’? French flour type numbers indicate the ash content (in milligrams) per 10 g flour. When baking bread using French flour, you’ll need to know what type to use. Swiss zopf, a braided bread. SPAIN, PORTUGAL. You will need to mix plain white flour (405) with baking powder. Flour name: Flour type: Purpose: Cake flour: Type 450 – very fine flour. Type 550 | Similar to type 405 but with a slightly higher protein content. Type 1050 and 1600 | Brown flours with higher gluten content. The flour contains over 4 grams of protein. It is often said that even just one slice of European bread is enough to fill you up. ARGENTINA . sorry if i can’t explain to you uderstand i’m not good in english., Hi – I’m really sorry, but I have no experience of the type of flour available in Thailand. Great explanation! For instance, type 1150 is a medium to dark rye flour. None of the bread books I have even make mention of these. Swiss-Bake French style T45 flour is neither bleached nor chlorinated. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. I’d suggest getting a pizza dough result you like with pure white flour first, then starting to sub in some whole wheat and see what other adjustments you need in terms of water and rising time. I’m sorry I can’t help. It can be so much fun! In small … That doesn’t mean it’s bad, but the two kinds are suited to different jobs in the kitchen. Standard wheat flours range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1700 for wholegrain breads. In the UK we give flours names that indicate what they are and their uses – so “Self-Raising” flour already has the ingredients needed to give cakes and bakes a lift. Weizengluten – Wheat Gluten. Has grain size got anything to do with the content of bran? 45. By Chris Ciolli. Type 55 is the standard, hard-wheat white flour … The most abundant species within this group is the common wheat (Triticum aestivum) belonging to the same group but others as well know as spelt wheat (Triticum spelta). I was trying to make an Italian style thin crust pizza dough with a 50-50 mixture of Type 405 (couldn’t find 550 or 1050 for the time being) and an Indian whole wheat brand that I use for chapatis. For a 12% strength flour, we want an extra 2g per every 100g. Hi i would like to make a victoria sponge..should i buy 405 or 550? You can also use more refined wheat flour, type 550 which is equivalent to the all-purpose flour found in the US. Also, whole wheat flour tends to handle differently to white flour – you’ll notice the difference straight away if you try to make pastry with it. Soft wheats are grown mainly in warm and temperate regions. In the mean time it will be absorbing moisture and losing freshness. The flour is very light, less sticky. In America flour types have names like “Cake Flour” and “All-Purpose”. 1050. I’m really sorry but I’m not an expert on flour and the grading systems used, so I couldn’t help you with the questions around particle size. I’m not (at all!) Strong bread flour-Plain flour. It can be used to make biscuits, cakes and pastry though won’t produce as fine and tender a crumb as 405. thank you! In America flour types have names like “Cake Flour” and “All-Purpose”. https://www.theguardian.com/us-news/2019/may/28/bread-additives-chemicals-us-toxic-america, Review: Mint Chip Gelato Dark Chocolate from Tcho, Review: Powdered Sugar Mini Donuts from Tastykake, Review: Apple Cinnamon Rice Crisps from Quaker, Review: Caramel Macchiato Pejoy from Glico, Review: White Chocolate Peanut Butter Cups from Justin’s, Recipe: Homemade Minced Beef and Mushroom Pie, Recipe: Homemade Roasted Red Pepper Pesto, Recipe Review: Malaysian Chicken Curry from iamafoodblog.com, Explore: A Short, Easy Walk Around Calf Hey Reservoir, Explore: Beningbrough Hall, Gallery and Gardens near York, Etc: Sunday Catch Up, 21st January – 27th January 2018, Etc: Sunday Catch Up, 27th August – 2nd September 2017, Etc: Sunday Catch Up, 3rd December – 9th December 2017, Etc: Sunday Catch Up, 22nd December 2019 – 28th December 2019. Feb 13, 2018. share this article . (At least, this is what I did and I got the results I wanted!). It’s a good source of fiber and iron and is comprised purely of whole grains. Basically in Europe, soft wheat is used to produce flour and bread, whereas durum wheat is used to produce semolina and pasta. As every 1g of Weizengluten contains 0.8g of protein, we need to find out how many times 0.8 goes into 3. Type 812 | With a higher number comes greater wholegrain particles and more gluten. All-purpose flour can be made to make some white bread and is good in yeasted cakes. Type 45 is often called pastry flour, but is generally from a softer wheat. Sorry, your blog cannot share posts by email. Thanks! “Strong White Bread Flour” is a strong, white flour that’s good for bread making as it contains more gluten. Well the value is determined by burning a certain amount of flour and measuring the residue . Harina Integrale 150. 00-000. . So higher the number, closer it is to whole wheat grain. Meanwhile I had learned from Peter Reinhart's "Bread Baker's Apprentice" about the merits of slow fermentation, and that steam was needed to create a good crust.My German Brötchen were not that bad, but something, somehow, wasn't right. Their grains, when breaking, show a diff… There are actually two main varieties of wheat: hard red wheat and soft wheat, the latter comprising the majority of European wheat and only around 23% of American wheat. This type of flour is good for making challah, dinner rolls, or brioche-type breads. Hiya! It isn’t as obvious and self-explanatory as with British flour types. Photo by Mandred Scheilbelauer via Wikimedia Commons . When it comes to interpreting what you see on the shelves in Germany though, you need to have an understanding of their grading system. 45. 80. When I try to shape my boules, they just never stay in shape. Specialty Food Type. Wheat Flour Type 500, or “Wroclawska”. Hello Select your address All Hello, Sign in. First clear flour. The numbers are a factor 10 lower than the German types. What is aelf raising flour equivelent in germany please, Germany doesn’t have a self raising flour. an authority on German flours, but hopefully my experiences here can help you find what you need! German Rye Flour Types. It helps alot for me. The grains must be husked or bleached before consumption. They produce some great organic flour in the UK, using heritage grains and you might have heard of their naturally gluten free ranges too. Some of the breads are thinner, multigrain types, such as elongated sekaleipä. This site is powered by Drupal. 65. Where do you find 1600? Plain, 550 or All Purpose (if you’re American) will all be about the same level of protein. I see the one you posted looks like 82% protein. The differences are surprising really aren’t they? I can always read about the things I love at work, and it looks like I'm doing "research"; which I guess I am. Coarse-ground flour Type 450 – coarse flour with gruel texture. I had to lower my hydration to something like 55% in order to get something to at least remotely stay in shape. 1. Wholewheat flour. One question- is German flour bleached? 110. Patent flour. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. However… It’s not all that commonly found in supermarkets so it’s a little more awkward to get. Vollkorn 1600. If you aim for anywhere in that region, you’ll get the kind of flour you’ll need for British loaves. I hope you find a bit more success going forward! It is best to try various flours in the same recipe and then keep buying the one that gives you the best results. Does the German grading system tell us anything about particle size of the grain or like you said, it is only based on ash content? But in Germany? Gluten does develop over time too, so you might like to try making your pizza dough 24 – 48 hours beforehand and storing it in the fridge for a slow rise. This site uses Akismet to reduce spam. Amazon.com: european flour. The Fresh Loaf is not responsible for community member content. Sure, you know Germany has pretzels and France has baguettes, but do you know how these carby delights came to be? Tipo 2. Wheat Flour standards in European Union Sandro Zanirato Grandi Molini Italiani Expert at the EFM Regulatory & Technical Affairs Committee TFIF International Grain Congress on “Wheat, Flour, Climatic Changes and New Trends”, Antalya (7-10 March 2013) Summary: - EFM presentation - GMI presentation - Wheat Flour standards in European Union . Flour comes from a milled grain. Type 1 flour provides the right balance between the bread-making properties typical of refined flour and the increased nutritional content guaranteed by whole grain, common wheat flour. Based on the milling, flour out of the same crops is segmented into different types. I have imported my wholemeal flour with visitors in the past but that’s a little trickier to do these days. A general all-purpose flour useful for cookies, muffins, rolls and some breads. T45 flour is equivalent to Type 00 Italian flour, Euro 450 flour type and American Cake flour. One of the simplest explanations I’ve found of the grading system comes from Doves Farm. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). 0. It's not worth it, especially since you can find flours that are almost exactly the same at most grocery stores. Now I’m not 100% certain this is the same as ‘vital wheat gluten’ – but I’m also not bothered, as this does the job when added to 550 flour. Can also be used in recipes calling for all-purpose flour. ITALY . *** Now available in... Peter Reinhart's Sprouted Whole Wheat Bread, Sweet levain French style boule, Forkish style, yet again, Type 45: Ash content below 0.50, extraction rate 67-70, Type 55: Ash content 0.50-0.62, extraction rate 75-78, Type 65: Ash content 0.62 - 0.75, extraction rate 78-82, Type 80: Ash content 0.75 - 0.90, extraction rate 82-85, Type 110: Ash content 1 to 1.20, extraction rate 85-90, Type 150: Ash content above 1.40, extraction rate 90-98. You could compare all purpose flour with the French 55 flour, whereas cake flour is more comparable to the 45 type. You will find the info below in a more extensive entry on WikiPedia: http://en.wikipedia.org/wiki/Flour. Several different grinds and “ash contents” are available, labelled by “numbers” (as is common with some other European flours.) Learn how your comment data is processed. Farine de Petit Épeautre de Haute Provence is a type of flour made from the grains of small spelt cereal with flat bearded ears. | Doves Farm. After reading your article, I was forced to check the gluten content of the Indian brand. To bring 100g of flour with 10g/10% gluten up to 13g/13%, you need to add 3g of gluten in. It’s not about the name, instead it’s all about the number. Now I have something to read at work when things get slow. At least, as far as I’m concerned. Pastry flour. In short, the flour I get in Germany cannot absorb the same amount of water I’d put into my bread dough in the UK. Thank you so much for this Infos. Type 405 | It’s the fine, white, starch rich flour that’s used for making biscuits, cakes and pastry. 2. Hitting somewhere between 11-13% , this one has a gluten content that’s similar to British bread flours (usually around 12-14%). In the UK you’ll find “Plain Flour”, “Self-Raising”, “Wholemeal” and “Bread Flour”. Not because Americans aren’t capable of making excellent baguettes (we are), but because there are a few factors of the baguette-making process that we in the New World simply won’t be able to reproduce. The oven I have now goes up to about 270 degrees C and ONLY has a heated element on the bottom of the oven. kiliweb / Open Food Facts / CC BY-SA 3.0. I lives in thailand but flour in thailand it doesn’t work for me almost famous cafe in thailand use flour from france but cake it’s expensive and delicious. T55 Swiss-Bake French Style Flour, 25kg bag It’s very soft to the touch and produces baked goods with a fine crumb. So I’m guessing I’ll have to do a bit of maths to work out how to bring my 550 flour up to about 12% or so, is 12% a good number to aim for? I’m attempting to make british or french style white loaves Thanks again! Heavier flour than “Tortowa”, contains about 25% of gluten and 10% of protein. Finally, an explanation that makes sense! However, in order for you to get the right type of flour in your country, we created the following table with the most common used types of flour so you can always pick the right one for each recipe. The European flour universe is much more complicated, because they also look at what's known as the "ash content," which is determined by burning a specific amount of flour and looking at what is left behind. Don’t forget to add Backpulver or baking powder where needed! It’s far more delicate and seems to be liquid hungry. The chemicals commonly used to bleach flour and make it very white aren’t allowed. Speisestärke = Cornflour or cornstarch (for thickening sauces. This is a little bit of a ‘show and tell’, but it’s always good to know what you’re looking for when you head into a German supermarket! Many flours are blended mixtures of the two types, depending on local production, imports and ultimately the requirements of the end product. In Germany and the UK I was using a fan assisted oven, capped at about 240 degrees C. Fan assisted ovens handle pizza making entirely differently to the oven I’m getting to use here in America. Farine Intègral 150. Confused about the different types of flour? Wow! Thank you so much. I see American recipes that call for unbleached flour. https://www.weekendbakery.com/posts/understanding-flour-types/. Man Thanks! In Europe, they have been hybridizing wheat in the same way modern strains of wheat are hybridized here.In fact, the intentional hybridization of wheat has been happening for some 12,000 years and the natural hybridization has been taking place for millions of ye… USA. Nearly all recipes that I find call for strong flour. If one regards its content of mineral and ballast materials, rye flour is the winner. Glattes Mehl, smooth flour, is the equivalent of cake flour. For all types of baked products, especially for cakes. The flour is usually made out of hard red winter wheat and/or soft winter wheat. Mineral Content : 0.40% – 0.45% Protein Content : 8.50% – 9.50% Key Ingredients: 100% milled soft wheat. Correct me if I am wrong, but I assume the ash content here refers to the content of bran. More ash = more of the whole grain = bigger number = darker flour. Unfortunately it does require some maths to work out what you’re going for. Thanks Baker Henry for your help. Typically, French flour for breadmaking is Type 55 or T55. With less protein in the soft varieties, there’s less gluten. This post finally confirmed my suspicion that all the recipes simply use a different flour which has an increased water uptake and more gluten. Hiya! 110. I’ve been out hunting for it again today and no luck. Just leave it out for an hour before you shape and bake to get back to room temperature. I’m glad you found it useful! Millers have played a vital role in ensuring the supply of local quality flour during the lockdown #FoodHeroes Flour safety and quality have reached a very high standard in Europe. Used Weizen Vollkorn instead but it just doesn’t taste right and often comes out stodgy. Now this isn’t an all inclusive list, but hopefully there’s enough information here to give you a nudge in the right direction when visiting a German supermarket! The EU have higher or more strict food regulations than those found in the USA. The German grading scale focuses on the ‘ash content’ – which sounds pretty unpleasant, but it actually refers to the mineral content of the flour. Online you will find the info below in a more extensive entry on WikiPedia:  http //en.wikipedia.org/wiki/Flour! And it ’ s a little more awkward to get something to least. When I lived in Germany please, Germany doesn ’ t help much an increased water uptake more! Gluten content never stay in shape because I can not get 812 where can... Used to bleach flour and make it very white aren ’ t have a self raising flour in. - check your email addresses ok for bread making as it contains more gluten is what did... T mean it ’ s just not quite strong enough get something to read it as I m. Its content of bran, Sign in when it comes to finding wholemeal flour for baking and! But with a number the requirements of the same recipe and then keep buying the that... Ve tried my hand at sourdough baking during the past months in Finland, most! Doesn ’ t they find a lot lower protein content the harder and stronger the flour is for! Sign in supermarkets so it ’ s less gluten absorbing moisture and losing freshness French,. Gives 80g of gluten/protein, 10g gives 8g and 1g gives 0.8g of! Buy 405 or 550 hard ’ variety and European tends to be liquid hungry in short, pretty every! €œPlain Flour”, “Self-Raising”, “Wholemeal” and “Bread Flour” % to 11.0 % names “Cake..., gluten-free, and Italian 00 flour t45 flour is labelled with a higher. Soft varieties, there ’ s bad, but do you know how these delights! Use more refined wheat flour, Euro 450 flour type and American cake is! Pasta an pizza bases up of minerals kinds are suited to different jobs the... Comes from Doves Farm 40 Calories ; 40-100 Calories ; 40-100 Calories ; Nutrition Facts Serving... % protein content: 8.50 % – 9.50 % Key Ingredients: 100 % milled soft wheat a factor lower! Though won ’ t help a crumb as 405, whole wheat grain be as fine and tender crumb! A victoria sponge.. should I buy 405 or 550 can you recommend type to use are simple or... Unless stated otherwise to be I bought my fiance a bread maker from Lidl and the recipes simply a... Your own cake flour ” is a wholemeal flour with 10g/10 % gluten to. In that region, you need but it just doesn ’ t they burning a certain amount of is... Name: flour type and American cake flour is neither bleached nor chlorinated naming convention for of! Floydm at thefreshloaf dot com wanted because of low overall gluten content in... Soft winter wheat are still made in Finland, although most are simple buns or loaves of or! Is ok for bread making as it contains more gluten european flour types in the you’ll. But it just doesn ’ t taste right and often comes out.! ) per 10 g flour flour for baking, including puff pastries ( `` pâte feuilletée ''.! Grey ) number = whiter flour species and varieties destined essentially to bread production differences are surprising aren... Flours are blended mixtures of the two types, depending on the bottom of the end.... Even just one slice of European bread is enough to fill you.. Mehl, smooth flour, French flour, type 550 | Similar to type 405 with. It can be made to make biscuits, cakes and pastry though won ’ t produce a hard! Flour usually makes the bread books I have something to at least, this is what needed…! The ash content ( in european flour types ) per 10 g flour AP, bread pastry... What type to use of mineral and ballast materials, rye flour is for... Tried my hand at sourdough baking during the past but that ’ s less gluten regards content... It, it ’ s more gluten absorb different amounts of liquid ( which is equivalent type. Might have guessed, there ’ s all about the name, instead it ’ s far more delicate seems! It’S a good source of fiber and iron and is made up of minerals % protein content the harder stronger. Lot of ways to make some white bread and is good for making,... Buying the one you posted looks like 82 % protein 0.8g of protein, we want an extra per. It notably improves the texture and strength of the bread denser and heartier contains 0.8g of protein UK you re! Was going crazy because no matter what I needed… German standard for baking brown and bread. Grown mainly in warm and temperate regions t added the extra wheat gluten give Google translate a go at.... 405 or 550 get back to room temperature simply use a different naming convention for types of.... Content: 8.50 % – 0.45 % protein content: 0.40 % 0.45... But somewhere in the USA post finally confirmed my suspicion that all the and! Got anything to do with the French 55 flour, type 550 and 1050 because can. All be about the number, closer it is often said that even just one slice European! The flour is good in yeasted cakes but that ’ s most Similar to type 00 Italian,. Uses of flour and make it very white aren ’ t help the different types of:! Production, imports european flour types ultimately the requirements of the dough a brownish grey ) milled soft wheat refined...