Source: Brot & Bread
| US | D | F | I | AU | GB | % Protein |
|---|---|---|---|---|---|---|
| cake | 6-8 | |||||
| pastry | 405 | 40 | 00 | 480 | soft | 8-9 |
| all-purpose | 550 | 55 | 0 | 700 | plain*) | 10-12 |
| bread | 550 | 55 | 1, 2 | 700 | strong | 12 (+) |
| 812**) | 80 | 1 | 700 | 11-13 | ||
| white whole wheat***) | 13 | |||||
| high gluten | 14 | |||||
| 1050 | 110 | 2 | 1600 | 13-14.5 | ||
| high extraction | 1050 (or mixture, see substitutes) | 16 | ||||
| first clear | 16 | |||||
| whole wheat | 1600 | 150 | farina integrale di gran tenero | wholemeal | 13 |
*) Store bought plain flour can strongly vary in quality, and cheap brands may have less than 10% protein.
**) Typ 812 is a mixture of 2 parts Typ 1050 + 1 part Typ 405, there is no US-equivalent. I would use bread flour and a little bit whole wheat (same as the substitute for Typ 1050.)
***) White whole wheat is an albino variety.