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.  

 

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

Volkorn 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 

Wholemeal Atta

Atta

-

-

Maida flour

CHINA 

小麦面粉

中筋麵粉

 

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