Different types of flour (local vs international)
I live in the US and recently started baking. I'm trying to bake a traditional sandwhich bread from my home Lebanon. However, when I went to Lebanon I saw that the flour they use over there is labeled and organized completely differently to the flour in the US. Over there they have Zero, Platinum, Extra, etc... while here we have Bread flour, cake flour, pastry flour, whole wheat, etc.. I'm not able to find a comparison table, and I'm not able to draw the similarities myself so I was hoping someone could explain or at least point me in the right direction.
I'm trying to find the equivalent to this from Crown Flour Mills in Lebanon. It seems to have a more similar to Italian naming convention, but its still not the same.
Are the flour types that we find in stores here equivalents to the international ones, or are they actually different products?
Any help is appreciated, thanks!