Why does flour type matter?
The type of flour that is used in bread recipes is important for a number of reasons. There are many different types of flour available, so making sure you are using the right one is vital if you want to achieve the desired results. This is especially important when recipes state a specific type of flour.
Hydration levels are different depending on the type of flour you are using. This subject is discussed separately on our "Baking 101 Hydration" page. The aim here is to clear some of the confusion around the many different classifications that you may find for flour.
Classifications
Flour is classified on a number of different characteristics such as ash value and protein level but is different depending on which country you are in. For example, the classification given in the UK for a type of flour is very different to what the same type of flour is classified as in France, or Germany and so on. Generally speaking in the UK, flour is classified by name, for example Wholemeal, Brown or White. Flour that is from the very centre of the wheat berry which is the whitest part would be known as Patent flour. In Europe, flour is generally classified by number, relating to the ash value. You have probably heard of 00 flour for example.
In the UK flour types are generally given names, such as "strong white bread flour." This relates to the protein level of the flour suggesting that this flour contains a high amount of gluten. Another example might be "strong patent flour" which suggests that this flour will have a high protein level and be very white in colour. It is also worth noting that although white flour generally has a lower protein level than wholemeal, the protein in white flour is functional in terms of gluten. In wholemeal, some of the protein will be none functional as it is from the bran.
The below table hopes to clear up any confusion over flour classifications, and also aid you when working out what type of flour is the best to use in recipes. As a general rule of thumb, when flour is classified by number, the lower the number the whiter the flour. Higher numbers mean a higher level of bran, so are more likely to be creamier in colour or "off white" through to wholemeal as the number increases further. The below list is not exhaustive, and there are many different types available, but the main ones used frequently are listed below.
Hydration levels are different depending on the type of flour you are using. This subject is discussed separately on our "Baking 101 Hydration" page. The aim here is to clear some of the confusion around the many different classifications that you may find for flour.
Classifications
Flour is classified on a number of different characteristics such as ash value and protein level but is different depending on which country you are in. For example, the classification given in the UK for a type of flour is very different to what the same type of flour is classified as in France, or Germany and so on. Generally speaking in the UK, flour is classified by name, for example Wholemeal, Brown or White. Flour that is from the very centre of the wheat berry which is the whitest part would be known as Patent flour. In Europe, flour is generally classified by number, relating to the ash value. You have probably heard of 00 flour for example.
In the UK flour types are generally given names, such as "strong white bread flour." This relates to the protein level of the flour suggesting that this flour contains a high amount of gluten. Another example might be "strong patent flour" which suggests that this flour will have a high protein level and be very white in colour. It is also worth noting that although white flour generally has a lower protein level than wholemeal, the protein in white flour is functional in terms of gluten. In wholemeal, some of the protein will be none functional as it is from the bran.
The below table hopes to clear up any confusion over flour classifications, and also aid you when working out what type of flour is the best to use in recipes. As a general rule of thumb, when flour is classified by number, the lower the number the whiter the flour. Higher numbers mean a higher level of bran, so are more likely to be creamier in colour or "off white" through to wholemeal as the number increases further. The below list is not exhaustive, and there are many different types available, but the main ones used frequently are listed below.
Flour Classification Conversion Table
Picture Source: Christopher Foxall