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philpom

Flour protein content by type and brand - table

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Ran across this list in the comments section of seriouseats.  Looks handy.

 

Protein in flour types and brands:
.
CAKE FLOUR - about 7% protein
-King Arthur Cake Flour, 7.0%
-Softasilk Cake Flour, 7%
-Swans Down Cake Flour, 7%
.
ALL-PURPOSE FLOUR, SOUTHERN, BLEACHED - 8 to 9% protein
-Martha White All-Purpose Flour, 9%
-Red Band All-Purpose Flour - Out of Business
-White Lily All-Purpose Flour, 8 to 9%
.
SELF-RISING FLOUR - 8 to 10.5% protein
-Gold Medal Self-Rising Flour, 10.5%
-King Arthur Unbleached Self-Rising Flour, 8.5%
-Martha White Self-Rising Flour, 9%
-Pillsbury Best Self-Rising Flour, 10%
-Presto Self Rising Cake Flour, 7.4%
-White Lily Self-Rising Flour, 8 to 9% 
.
INSTANT FLOUR 10.5 to 12.5% protein
-Pillsbury Shake & Blend Flour, 12.5%
-Gold Medal Wondra Flour, 10.5%
.
ALL-PURPOSE FLOUR, BLEACHED & UNBLEACHED, NATIONAL BRANDS - 10.5 to 11.5% protein
-Gold Medal All-Purpose Flour, 10.5%
-Pillsbury Best All-Purpose Flour, 10 to 11.5%
.
ALL-PURPOSE FLOUR, NORTHERN, BLEACHED & UNBLEACHED - 11.5 to 12% protein
-Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
-King Arthur All-Purpose Flour, 11.7%
-Robin Hood All-Purpose Flour, 12.0%
.
BREAD FLOUR - 12 to 13% protein
-Gold Medal Better For Bread, 12% 
-King Arthur Unbleached Bread Flour, 12.7%
-Pillsbury Best Bread Flour, 12%
-White Lily Bread Flour, 13%
.
WHOLE WHEAT FLOUR - 14% protein
-King Arthur 100% Whole Wheat Flour, 14%
-King Arthur 100% White Whole Wheat Flour, 14%
.
GLUTEN FLOUR, Breadmaking Supplement - 65 to 77% protein
-Arrowhead Mills Vital Wheat Gluten Flour, 65.0% 
-Bob's Red Mill Vital Wheat Gluten Flour, 75.0%
-Gillco Vital Wheat Gluten Flour, 75.0%
-Hodgson Mill Vital Wheat Gluten Flour, 66.6%
-King Arthur Vital Wheat Gluten Flour, 77.8%

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If you can get ahold of wheat gluten, know that a little bit goes a long way. We use it at work for sweet roll dough and the total weight of gluten to flour percentage is just a touch over 1% . It's potent stuff and you may only need a few grams in a normal sized batch of pizza or bread dough.

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