I am just curious as to what the numbers signify in Caputo 00 and Flour Type 55 since I don't see any other than those two.
France and Germany designate flours according to their ash content, so, for example, French T45 is very low ash, equivalent to American pastry flour. T55 is equivalent to AP. T150 is whole wheat.
The Italian sysem is different. I believe Typo 00, Typo o, etc. refers to how finely milled the flour is, I believe.
I have a list of equivalencies to American flour that Jeff Hamelman provided, but it's on my home computer, and I'm not there.