Flour Numbering and Naming Systems
Across the world different naming and numbering systems exist, sometimes as a legal requirement, so that bakers can identify the different grades of flour and identify the one they want to use.
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. As a rule of thumb, the larger the number the darker the flour, the lower the number the finer and whiter the flour. Meanwhile, in other countries names, sometimes also legally defined, are preferred over numbers. This chart will help with comparison or numbering and naming systems.
To download or view the table in PDF format click here.
|
Milled from 100% of the whole grain |
Some of the bran removed leaving about 85% of the grain |
White Bread Flour |
White Bread Flour |
White Flour |
Very fine flour from the early stages of roller milling |
UK |
Wholemeal Flour |
Brown flour |
Strong bread flour |
- |
Plain flour |
Patent flour |
GERMANY |
Vollkorn 1600 |
1050 |
812 |
- |
550 |
405 |
FRANCE |
Farine Intègral 150 |
110 |
80 |
65 |
55 |
45 |
ITALY |
Integrale |
Tipo 2 |
Tipo 1 |
- |
0 |
00 |
SPAIN, PORTUGAL |
Harina Integrale 150 |
110 |
80 |
70 |
55 |
45 |
USA |
Wholewheat flour |
First clear flour |
High gluten bread flour |
- |
All-purpose flour |
Pastry flour |
ARGENTINA |
½ |
0 |
00 |
- |
000 |
0000 |
POLAND |
Razowa |
Sitkowa |
Chlebowa |
- |
Luksusowa |
Tortowa |
CZECH REPUBLIC, SLOVAKIA |
Celozrnná mouka |
Hrubá mouka |
Polohrubá mouka |
- |
Hladká mouka |
Hladká mouka výběrová 00 |
HOLLAND |
Volkorenmeel |
Gebuilde bloem |
Tarwebloem |
- |
Patentbloem |
Zeeuwse bloem |
INDIA |
Chakki Atta |
Atta |
- |
- |
Maida / Safed |
- |
CHINA |
小麦面粉 |
- |
- |
- |
中筋麵粉 |
- |
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