Flour is the essential ingredient for pizza, bread and pastries – but naming conventions vary significantly between countries. This article explains the common systems used in Italy, France and Germany and offers practical guidance for choosing flour in everyday baking.
Why flour types differ by country
The classifications are intended to make a flour's degree of milling and composition comparable. Different countries emphasise different criteria, chiefly ash content (minerals from the bran), extraction rate and particle size. Important: the type or class designation alone does not definitively indicate protein content or baking strength — these can vary with the grain, the harvest and the mill.
Ash content and extraction rate
A low ash content generally indicates a light-coloured, more finely milled flour with little bran. Higher type numbers point to more bran and therefore more minerals. That affects colour, flavour and the dough's water absorption.
Protein content and gluten quality
For pizza and bread doughs, in addition to protein content the gluten quality and the milling matter. In Italy the W-value (Alveograph) is commonly used to describe baking strength. These values are not always listed on packaging and cannot be inferred directly from the type number.
Italian flours
Italy classifies wheat flours primarily by extraction and ash content: “00”, “0”, “1”, “2” and “Integrale” (wholemeal).
00 to Integrale — what the grades mean
- 00: Very finely milled and pale; low ash content.
- 0: Slightly more extracted than 00; still relatively pale.
- 1 and 2: Darker, with more bran and minerals.
- Integrale: Wholemeal flour.
For pizza and pasta doughs 00 or 0 flours are often used. What matters less is the number alone than the flour's baking strength (for example indicated by the W-value) and the desired dough handling.
French flours
In France the type number (for example T45, T55, T65, T80, T110, T150) indicates the ash content per 100 g of flour. The higher the number, the greater the proportion of bran.
T45 to T150 — classification and use
- T45: Very pale; often used for fine, sweet pastries.
- T55/T65: Versatile flours used for bread, rolls and savoury baked goods.
- T80/T110: Higher extraction for heartier loaves and rustic crusts.
- T150: Wholemeal range.
Again, the type number provides a guide to extraction; protein content and gluten quality can vary independently.
German flours
German type numbers (for example 405, 550, 812, 1050) refer to the mineral content (ash) per 100 g of flour. As the number rises, the share of bran increases — colour and aroma become stronger and water absorption rises.
405 to 1050 — common types
- Type 405: Very pale wheat flour, commonly used for fine pastries and cakes.
- Type 550: Slightly stronger; popular for yeasted doughs, rolls and light breads.
- Type 812/1050: Darker flours for more rustic loaves and mixed breads.
Wholemeal flour without a type number
German wholemeal flour carries no type number. It contains the whole grain (including germ and bran) and is therefore fundamentally different from light type flours. Type 1600 is a highly extracted flour, but it is not equivalent to wholemeal flour.
Practical: choosing the right flour for pizza, bread and pastries
- Pizza: For long fermentations and high temperatures (for example in a wood-fired or gas pizza oven) finely milled flours with sufficient baking strength are often used. The national type number alone is not a reliable guide — look for information on protein content/baking strength and adapt your dough handling.
- Bread: Higher type numbers or flours with more bran deliver stronger flavour and absorb more water. That affects mixing time, hydration and proofing.
- Pastries: Very pale, finely milled flours support a delicate crumb and fine texture.
Practical note: a 1:1 conversion between countries is not dependable. When baking recipes from other countries adjust the water by feel, observe the dough and — especially for pizza — adapt the dough management (time, temperature, yeast) to the flour and oven performance. Ambitious pizza bakers should check protein content or W-value where available.
Conclusion
Italian, French and German flour systems classify flours differently — usually by ash content and extraction rate. In practice, the combination of type, protein content, baking strength and the desired dough handling determines the result. Bakers using wood-fired or gas pizza ovens benefit from a deliberate flour choice and sound dough technique — this helps produce consistent results for pizza, bread and pastries.