Flour classification

Different countries have their own systems for classifying flour, and types from one country are not always directly comparable with those from another. For example, taking two flours classified by extraction rate (i.e. the percentage of the whole grain it contains after sifting) or ash content (the residue left after controlled incineration), one might have been made from soft wheats, whose lower gluten content is good for cakes and pastries, and the other from hard wheats with higher gluten content more suitable for bread making or even pasta.

Here are the types of wheat flour used in this book:

• Bread or strong (British): made from hard wheats, often grown in the USA or Canada. Typically 12– 14% protein and an extraction rate of around 75% (white), 80–85% (brown) and 100% (wholemeal). Roughly comparable to US bread flour.
• Plain (British): made from soft wheats, often grown in Britain, with less gluten. Typically 8–11% protein and 50–70% extraction. Roughly comparable to US all-purpose flour.
• T55 (French): made from hard and soft wheats, often grown in France, with an intermediate gluten content. Typically 10–12% protein and 75–78% extraction.
• T65 (French): made from hard and soft wheats, often grown in France, also with an intermediate gluten content. Typically 10–11.5% protein and 80% extraction, so slightly darker than T55.
• Tipo 00 (Italian): very white; if intended for bread making, it is usually made from common wheat (grano tenero), often grown in Italy. Typically 7–9% protein and around 50% extraction. Tipo 00 made with durum wheat (grano duro) is more suitable for pasta.
• Tipo 1 (Italian): made from soft wheats, often grown in Italy. Typically 10% protein and around 80% extraction, so into brown flour territory.

And this is all before you take into account how it’s been milled or how coarsely . . .

For more information, the Internet is your friend. There are stacks of articles, forum posts and blogs with suggestions for substituting one flour for another, so happy browsing – and experimenting.