02/22/2026
Different types of flour for bread — what each one actually means
Flour classifications differ depending on the country, and they measure different parameters. Understanding them requires separating extraction level from protein strength and fermentation behavior.
France – T45, T55, T65, T80, T150
These types are based on ash content, which reflects mineral residue and therefore extraction level.
T45 → very refined flour with low mineral content and fine texture. Commonly used for pastry and enriched doughs. It can produce bread, but strength depends entirely on wheat quality.
T55 → standard white bread flour in France. Moderate extraction and balanced refinement. Suitable for baguettes and short fermentation breads. Protein strength varies by mill.
T65 → slightly higher extraction. Contains more minerals and fine bran particles. Absorbs more water and is often preferred for rustic breads and longer fermentation.
T80 → semi-whole flour. Higher fiber content, increased absorption, and more enzymatic activity. Requires adjusted hydration and fermentation to maintain structure.
T150 → whole wheat flour with full extraction. High fiber and mineral density. Greater mechanical interference with the gluten network and requires careful process control to preserve volume.
Important: the “T” number does not indicate gluten strength.
Italy – 00, 0, 1, 2
This system also reflects extraction level.
00 flour → highly refined, similar in refinement to T45/T55. Used for pizza and fine doughs. Strength depends on wheat blend.
0 flour → slightly less refined.
1 and 2 → progressively higher extraction.
Again, the number describes refinement, not fermentation tolerance.
United States – All-Purpose, Bread Flour, Whole Wheat
This classification is primarily based on intended use and protein percentage.
All-Purpose Flour (~11–11.7% protein) → versatile and suitable for basic bread and pastry. Moderate gluten development.
Bread Flour (~12.5–13% protein) → stronger gluten potential. Supports higher hydration and longer fermentation.
Whole Wheat Flour → full extraction with higher fiber and absorption. Structural adjustment required.
For example, Sir Galahad Artisan Flour from King Arthur Baking Company sits in a balanced range (~11.7% protein), functioning similarly to a well-structured French T55 or T65 for artisan bread.
Protein percentage vs. gluten quality
Protein percentage indicates potential gluten formation, but real performance depends on:
Glutenin strength
Balance between elasticity and extensibility
Rheological stability
Hydration management
Two flours at 12% protein may produce very different crumb structures.
Extraction level and structure
Higher extraction (whole wheat, T80, T150):
Increases fiber
Raises water absorption
Interferes mechanically with gluten
Requires longer fermentation for stability
Lower extraction (T45, 00):
Produces lighter crumb
Allows easier volume development
Offers less structural resistance
What truly determines bread quality
Not the flour label.
But:
Extraction level
Real protein strength
Hydration
And especially fermentation time
Flour classification explains composition.
Fermentation explains structure.
Full technical article:
https://www.le-petit-paris.com/types_of_flour/
LinkedIn discussion:
https://www.linkedin.com/feed/?highlightedUpdateUrn=urn%3Ali%3Aactivity%3A7430750810201886720&highlightedUpdateType=SHARED_BY_YOUR_NETWORK&showCommentBox=false
