Compare the declared product
Ask which classification the type number refers to. Do not assume that a flour type used in one country is an exact substitute for another country’s type.
Read the parameters that matter to your process
Protein, ash, moisture and, where relevant, dough strength, extensibility and absorption need a method, unit and supplier source. No single parameter determines the result.
Confirm in your own production
A sample trial using your recipe, fermentation and equipment provides information a type label cannot. Agree the product after reviewing the result.