The numbers, which are a Swiss typing system widely used in Europe, (but not in France or England) are related to how much husk of the grain remains in the flour after milling, so the smaller the number the lighter and whiter the flour; the higher the number the more healthy parts remain in the flour.
Wheat flour
Type 400 - 450
Has no specific flavor and can be used for cakes, cookies and other confectionery, pies, to thicken sauces etc. (Equivalent to American cake flour)
Type 500 - 550
Stronger in taste and is usually used for yeast based bakery. (Equivalent to American all-purpose flour)
Type 600 - 650
Light bread flour. (Equivalent to American white bread flour)
Type 800 - 850
Heavier flour used for bread baking. (Equivalent to American light whole wheat)
Type 1000 - 1050
Strong flavoursome taste, high contain of protein and as a dark flour is best used for bread baking (Equivalent to American regular whole wheat flour)
Full grain Wheat flour
Often has no type number, as the full grain is ground in the mill (Equivalent to dark whole wheat flour)
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