Flour typification?

Wait, you showed us the anatomy of a wheat kernel but in the USA you have no typification indicating the coarsensess of a flour? It's just whole wheat or all purpose and the rest is mixed between those? Nothing like type 405, 550, 630, 812, 1050, 1600?

wold6303 months ago

I have never seen flour labeled with numbers in the US, although I did find this chart explaining numbers versus types. https://www.weekendbakery.com/posts/understanding...

I hope this helps!