Category Archives: American vs. European Flours

American & European Flour Rough Equivalents

I’ve had numerous requests to put up some sort of table comparing American flour types with their French, German and Italian counterparts. And while I’d love to comply, I’m not sure that much real data exists on that, for all the reasons I spelled out last week. However, because there are no lengths I won’t go for my readership (as long as it’s, you know, convenient for me), I spent the weekend scouring available sources for the following information:

American all-purpose = French Type 55 = German Type 550 = Italian 00

American pastry flour = French Type 45 = German Type 405 = Italian 00

American bread flour = French Type 80 = German Type 812 = Italian Type 1

American whole wheat = French Type 150 = German Type 1700 = Italian “Wheat”

Now then, I know I have an increasingly international readership here at joepastry.com, so if anyone wants to correct and/or add to what I’ve started here, by all means, weigh in.

Filed under:  American vs. European Flours, Baking Basics, Flours | 17 Comments