INGREDIENTS - European Flour Types

In much of Europe,a grading system based on the ash content is dominant.For example, the grades T45 and T55 are white wheat flours with low ash for breads and pastries.T65 includes high-gluten flours, and T80,T110, and T150 are whole wheat flours of increasing darkness. Other flours are included in this grading system. For example,T170 is dark rye flour.

Bread flours from European wheats are generally lower in protein than North American bread flours.Typically, they have a protein content of around 11.5%. Some North American mills have begun supplying similar flour for artisan bread bakers seeking to imitate classic European breads.