this post was submitted on 10 Jun 2024
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They have different protein content. Your country almost certainly has an equivalent system, perhaps with more descriptive names.
Yep. We have a type number, that describes how many mg of ash are left behind after burning 100g of said flour.
Since starch burns away cleanly, the amount of ash shows how much of the rest of the grain is still in the flour (the rind or the germinating part).
So it would be "wheat flour type 450" which is more refined than "wheat flour type 1050". More refined means it rises better. But there's lots of healthy and tasty stuff in the rind, so if it's not a sponge cake I'm making, I try to incorporate higher types.