Giusto's Organic Ultimate Performer or Power Flour?

[AKSteve]

The local natural food store has started carrying 50lb sacks of both of these flours and I was wondering if anyone could give me a comparison of the two. I'm leaning toward the Giusto's simply because I'm a sucker for organic foods.

Steve

[Essen1]

I know this is an old post, but I just picked up a bag of Giusto's organic bread flour with added gluten. Has anyone used it before and could tell me the characteristics and what to watch out for when using it in a pizza dough? I did a search but nothing concrete turned up, just members referring to it.

It would be much appreciated.

[Essen1]

Here's what the label says...

Picked it up at one of the numerous roadside grocers in the Sonoma wine country.

[sabinoapizza]

Hi Mike I have not used the Giusto's bread flour but have use their ultimate performer high gluten flour which is around 13.5% protein.The ultimate performer is my favorite flower it produced a crispy crust with a soft chewy texture. I am not sure what you mean by added gluten.The Giusto bread flour would make an excellent pizza dough that would also be crispy on the outside and soft and chewy on the inside.I believe the protein level of this flour is around 13%.I have been able to use the dough made from the ultimate performer 4 day after making. This flour can tolerate a very long fermentation time.What style of pizza are you making.I say go for the Giusto.
Sabino

[sabinoapizza]

Mike that may not be Giusto's brand flour.The Giusto's company spells their brand Giusto's not Giusto.I would call the store and find out the supplier they use for this flour.
Sabino

[Essen1]

Sabino,

Thanks so much for your input. I have not used the Performer nor the one I found today.

But I'm pretty sure it's the Giusto's since they are from the Bay Area. They have facilities in San Francisco and South San Francisco. Maybe Andy's, the grocer, misspelled it. When I checked on their website, it was listed. However, they listed the protein content at an 11.5 max.

Here's the website: http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report

What I'd like to know is what the added gluten provides in terms of the characteristics of the dough.

I'm making NY-style pies, if that helps.

[Pete-zza]

What I'd like to know is what the added gluten provides in terms of the characteristics of the dough.

Mike,

Often vital wheat gluten is used to supplement flours to increase their protein content where flours naturally high in protein/gluten content are not available or where it may be cheaper than buying a flour naturally high in protein/gluten content. In terms of what vital wheat gluten does to dough characteristics, see http://www.gillco.com/pr_vital-wheat-gluten.php.

Peter

[Essen1]

Peter,

Thanks for the link and the explanation.

"Pizza crust (1-2%) – Provides durable pizza crust to withstand breaking"

In other words, it makes the pizza crust more pliable.

[Marcel DeGrosse]

I know this is an old post, but I just picked up a bag of Giusto's organic bread flour with added gluten. Has anyone used it before and could tell me the characteristics and what to watch out for when using it in a pizza dough? I did a search but nothing concrete turned up, just members referring to it.

It would be much appreciated.

Best pizza dough I've ever used. Very fine,  almost like cake flour high gluten and protein content. Giusto's   650 873-6566 South San Francisco. Old Italian family from North Beach SF. I won't use anything else. I've been making pie for 45 years, hands down the best. See my blog on pizza dough at blogger.com type in Old Hippie Chef.

Peace...Make Food/Not War