Type Flour

In much of Europe, flour is labeled by type based on ash content, the mineral left after burning a sample, which shows how much of the outer kernel ended up in the flour. French types are based on ash, with T55 at roughly 0.50 to 0.60 percent ash and then T65, T80, T110, and T150 for whole wheat. German types list approximate ash in milligrams per 100 grams, so 405, 550, 1050, and 1600 for wheat, and rye has its own set of types. Italian grades 00, 0, 1, 2, and integrale describe how refined the flour is, which mostly tracks ash too. These numbers are approximate, and none of them tell you protein or strength.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• A higher type number means more of the outer kernel, so more color, more flavor, and usually more thirst. It doesn't mean stronger, so check the protein or W if a recipe needs a strong flour.
• T65 is a lovely flour for country bread. If you can't get it, a mix of bread flour with a small share of whole wheat gets you in the neighborhood.