All over the world, there are different flours made out of different crops. Based on the milling, flour out of the same crops is segmented into different types.
In short, pretty much every country in the world has a different naming convention for types of flour.
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.
As a base all our recipes are going to use the US naming.
Types of Flour
| US | UK | Germany | Austria | Switzerland | Italy | France | Ash | Protein |
Pastry | Soft / Patent | Weizen 405 | W480 / Glatt | Spezial | 00 | 45 | 0.4% | 8-10% |
All-purpose | Plain / White | Weizen 550 | W480 / Griffig / Doppelgriffig | Weiß | 0 | 55 | 0.5-0.58% | 9-11% |
High-gluten / Bread | Hard / Lightbrown | Weizen 812 | W700 | Halbweiß | 1 | 80 | 0.64-0.89% | 11-14% |
First clear | Very hard / Brown | Weizen 1050 | W1600 | Ruch | 2 | 110 | 1.05% | 13-15% |
Whole wheat | Wholemeal | Weizenvollkorn 1600 | W1800 | Vollkorn | Integrale | 150 | 1.6% | ~13% |
Wheat meal | – | Weizenschrot | Weizenschrot | – | Farina di grano | Farine de blé | 1.7% | ~14% |
White rye | – | Roggen 815 | – | 720 | Segale a luce bianca | 70 | 0.815% | – |
Light rye | – | Roggen 997 | R960 | – | 0 | 85 | 0.997-1.09% | ~8% |
Rye | Rye | Roggen 1150 | – | 1100 | 1 | 130 | 1.15% | – |
Medium rye | – | Roggen 1370 | – | – | – | 130 / 170 | 1.37% | – |
Dark rye | – | Roggen 1740 | R2500 | – | – | 170 | 1.74% | – |
Pumpernickel | – | Roggenvollkorn | Roggenvollkorn | 1900 | Integrale | – | – | – |
Cracked rye | – | Roggenschrot | – | – | Segale incrinata | – | – | – |
White spelt | – | Dinkel 630 | D700 | Weiß | Bianca | – | <0.7% | 6-11% |
| – | – | Dinkel 812 | – | – | – | – | 0.71%-0.9% | – |
| – | – | Dinkel 1050 | D1500 | Ruch | – | – | 0.91%-1.20% | – |
Whole spelt | Wholegrain Spelt | Dinkelvollkorn | – | Vollkorn | Integrale | – | 0.55% | 6-9% |
Spelled meal | – | Dinkelschrot | – | – | – | – | – | – |
Soft wheat semolina | – | Weichweizengrieß | – | – | – | – | – | – |
Hard wheat semolina | – | Hartweizengrieß | – | – | – | – | – | – |
Types of Flour – Further Countrys
| US | Spain | Portugal | Netherlands | Polish | Czech | Argentinian | Japan | Chinese |
| Pastry | 45 | 45 | Zeeuwse Bloem | Tortowa | Hladká mouka výběrová 00 | 0000 | Hakurikiko – 薄力粉 | DiJinMianFen – 低筋麵粉 |
| All-purpose | 55 | 55 | Patentbloem | Luksusowa | Hladká mouka | 000 | Churikiko – 中力粉 | ZhongJinMianFen – 中筋麵粉 |
| High Gluten / Bread | 80 | 80 | Tarwebloem | Chlebowa | Polohrubá mouka | 00 | Kyorikiko – 強力粉 | GaoJinMianFen – 高筋麵粉 |
| First Clear | 110 | 110 | Gebuilde Bloem | Sitkowa | Hrubá mouka | 0 | Kyorikimatsufun – 強力末粉 | TeGaoJinMianFen – 特高筋麵粉 |
| Whole Wheat | 150 | 150 | Volkornmeel | Razowa / Graham | Celozrnná mouka | 1/2 | Zenryufun – 全粒粉 | – |
We don’t guarantee 100% accuracy for the displayed data. It is a collection based on the following sources and translations from different dictionaries:
- Flour – Wikipedia
- Internationale Mehltypen
- European flour numbering system
- German flours
- German vs American flour equivalents
If you have suggestions for improvements or additional data we could add, don’t hesitate and write a comment or contact us directly.
