Wheat commonly used for milling flour falls into three general categories: hard wheat, soft wheat and durum wheat. Typically, the harder the wheat, the higher the protein content. Proteins in wheat form gluten. Durum, the hardest wheat is unique in that its proteins are different from other varieties making it ideal for dry pasta production. Flours with a high gluten content are good for bread-making, while low-gluten flours are better suited for soft rolls, pastries and cakes. The finer-milled double-zero flour from Italy is made of softer wheat yet has a medium gluten content (11% - 12%). This flour is ideal for fresh pasta and pizza dough.
When flour is milled from wheat berries, the bran, germ and endosperm are separated from the flour. The germ and endosperm together is semolina when it is derived from durum wheat and farina when it is derived from softer wheats.

Below is a basic chart of the flours we stock, their gluten percentage and some of their chief uses.

Bread

Thin Crust 
Pizza

Thick Crust
Pizza

Biscuits, cookies,
muffins & Pies

Fresh Pasta

Dry Pasta Cakes

Power - 13.5%

X X

Morbread - 12%

X X X X

Double Zero -
11-12%

X X X X

Pastry - 9%

X

Cake - 8.5%

X X X

Durum

X