High gluten flour/bread flour/root flour/strong gluten flour/hard flour are the same flour in general baking terms, but the regional customs and translation habits are different.
CF/SF low-gluten flour/cake flour/cake flour/soft flour
WWF whole wheat flour
barley meal
WF wheat flour
Bread improver
Common baking terms and abbreviations (snack food alliance standard)
BF = bread flour HF = hard flour
High gluten flour, bread flour, root flour, strong gluten flour.
CF = cake flour SF = soft flour
Low gluten flour, cake flour, weak gluten flour
Wwf = whole wheat flour
barley meal
Wheat flour
Bread improver
Dryyast = instant active dry yeast =
Fresh yeast
MP = milk powder
Bp = baking powder
Bs = baking soda
Lemon juice lemon juice
Lemon peel lemon peel
Powdered sugar/powdered sugar
Snow sugar cream
Glucose glucose syrup
rye flour
Whipped cream to whipped cream
Topping cream vegetable fat sweet cream
Egg white protein
Egg yolk
1 multiply 1 = one by one.
Eerde kirsch Tholt, Schwartz
(German: Black Forest Cake)