Pete-zza, can I ask about the formula for figuring that out. I have been looking for a high gluten to try and everything I have looked at here in canada is 4 grams for protein. Is their a difference somewhere else that I need to look for?
Whiskyb,
The best source of information on protein percent for a particular flour is the specifications for the flour. Unfortunately, not all millers or sellers of flours make their flour specs available to the public. This is especially common for private branded flours such as the LaRomanella flour, which seems to be a Smart and Final house brand. The best you can do under the circumstances is to divide the number of grams per serving by the serving size (in grams). So, for the LaRomanella flour, it is 4g./30g. = 13.33%. Most flour labels give both the protein content per serving size and the serving size. A remote possibility would be to call the distributor (Amerifoods Trading in the case of the LaRomanella flour) and see if they have the specs or can gain access to them.
Peter
