FLOUR & BAKING
Which flour fits your recipe?
A recipe calls for Type 550, T65 or tipo 00? Compare wheat flours from five countries and choose a starting point for the bake you have in mind.
What does your recipe call for?
The German type number describes mineral content, not protein content or gluten strength directly.
Possible starting points
Compare these products on the label before substituting.
Broad flour category: White flour
Bread flour
A starting point for bread dough. Check the recommended use and the strength of the specific flour, especially for long fermentation.
All-purpose flour
A general-purpose flour. For bread and pizza, check that the manufacturer recommends it for that use; protein content varies by brand.
All-purpose, bread and cake flour are product categories. Protein content varies by brand; there is no universal percentage.
These are practical directions to explore, not exact equivalents. This tool covers wheat flours without added raising agents. It does not change your recipe or hydration.
From international flour to your own dough
Start with the intended use on the label. Then compare protein content and, if available, flour strength. Enter your own flours in the calculator and adjust water gradually while mixing.
Can Dutch patentbloem replace Type 550?
Dutch tarwebloem or patentbloem can be a starting point for many recipes. For bread, flour explicitly sold for bread is often a clearer choice. A type number does not convert exactly to the name patentbloem; check both products' specifications.
Is T65 the same as bread flour?
T65 is commonly used for bread, but describes a French flour category. Bread flour may suit the same bake without having the same composition or water absorption.
How much should I adjust the water?
A flour type alone cannot tell you. Protein quality, outer layers and grind size all play a role. Use the recipe or hydration advisor as a starting point, reserve some mixing water if needed and assess the dough. A blend's average protein content does not predict gluten strength exactly.