No, bread flour and third-class flour are not the same.
Bread flour is a type of flour that is specifically milled for making bread. It is made from hard wheat varieties that have a high protein content, typically around 12-14%. The high protein content in bread flour contributes to the development of gluten, a protein network that gives bread its structure and chewiness. The gluten in bread flour provides strength and elasticity to the dough, allowing it to rise well and produce a desirable texture in bread.
On the other hand, third-class flour refers to a classification system used in some regions, primarily in Southeast Asia. It is a lower grade of flour that typically has a lower protein content compared to bread flour. Third-class flour is often used for general-purpose baking, such as making pastries, cakes, or cookies, where less gluten development is desired.
The classification of flours into different classes or types may vary across regions, and the specific names and characteristics can differ. It's always best to refer to the local classification system or consult the packaging and labeling of the flour to understand its protein content and suitability for different baking purposes.