As a baker, it was difficult to buy flour after arriving in Croatia. It is certainly plentiful enough and can be found in any supermarket. The problem was that I couldn’t figure out which kind to buy.
In the United States, the way flour is classified is much different than it is in Croatia. In Croatia, the German numbering system is used. So if you don’t know what the numbers mean, you have to guess, which is how I ended up with 3 kilos of fine blend flour I won’t ever use.
European Flour Numbering System
To solve the mystery, here is a breakdown of what the numbers mean so you can know exactly what you’re buying.
|United States||Germany/Croatia||France||Italy||Czech Republic||UK|
|Pastry/cake flour||400-550||40||00||Hladká mouka výběrová 00||Patent White|
|All purpose flour||550||55||0||Hladká mouka||White|
|High gluten (aka bread) flour||700-850||80||1||Polohrubá mouka||Light Brown|
|First clear flour||1100, 1600||110||2||Hrubá mouka||Brown|
|White whole wheat||1600-1700||150||Farina integrale di grano tenero||Pšeničná Krupice||100% Wholemeal|
Croatian Flour Vocabulary
In addition to the numbers, here are some other words to know when buying flour.
|polu bijelo||"pol-oo bee-yell-oh"||half white|
|mješavina za||"m-yesh-a-veena za"||mixture for..|
means it's a premixed flour for goods like pizza, donuts, etc. typically accompanied by a picture