Wheat varieties are called "Kyorikiko (Strong flour or Hard flour) " if they have high gluten content, and they are called "Churikiko (middle balance of hard and soft flours)" flour if gluten content is middle, and they are called "Hakurikiko (Soft flour) " flour if gluten content is low.
Kyorikiko (Strong flour or Hard flour) is high in gluten, with over 12% gluten content, and has elastic toughness that holds its shape well once baked. it's same a Hard flour, or a Bread flour.
http://www.nisshin.com/english/
Churikiko (middle balance of hard and soft flours) is middle in gluten, with 8.5 to 12% gluten content, and it is a type of flour that lets you make a wide variety of baked goods,cookies, cakes, muffins, quick breads, biscuits, and pie crusts. It's multiple types of flour. it's same an All-Purpose Flour.
http://www.nisshin.com/english/
Hakurikiko (Soft flour) is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
http://www.nisshin.com/english/
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小麦粉
Wheat Flour
初めて海外に出たときに小麦粉を買おうとスパーに行って
欲しい粉がなかなか手に入らず困りました
私の経験の中でお話させていただくと、日本と違い海外で
は家庭用スーパーで小麦粉の強力粉・中力粉・薄力粉とい
う区別は見かけません
海外で一般家庭で使われている小麦粉はAll Purpose（何にでも使える）と書かれたもので、これは日本で言うところの薄力粉から中力粉ぐらいです。これも国やメーカーによって大きく違いがありますが強力粉まではいきません
http://www.gmflour.com/
パン作り用にfor Bread(パン用)と書かれたものが日本で言うところの強力粉です
http://www.gmflour.com/
お菓子作り用に for Cake, Cookie(ケーキ、クッキー用)と書かれたものが日本で言うところの薄力粉です
http://www.swansdown.com/
http://www.arrowheadmills.com/
Cake flour 薄力粉 Hakurikiko (Soft flour)
Pastry flour 薄力粉 Hakurikiko (Soft flour)
All Purpose flour 中力粉 Churikiko (middle balance of hard and soft flours)
Bread flour 強力粉 Kyorikiko (Strong flour or Hard flour)
Whole wheat flour 全粒粉の小麦粉
Graham flour 全粒粉の小麦粉
Self-Rising flour 小麦粉&ベーキングパウダー
