As I noted in Reply 378 at http://www.pizzamaking.com/forum/index.php/topic,11044.msg103295/topicseen.html#msg103295
, European flours have traditionally tended to have higher moisture contents than the flours sold in the U.S. But, because of those higher moisture content levels, the flours can be subjected to a variety of problems, as also noted in Reply 378. That said, I have recently observed that many European flours, especially those that are exported to the U.S., now seem to have moisture contents similar to U.S. flours, which is around 14%.
I believe that you missed out on one of the higher protein flours that is in the Tesco search results you posted at http://www.tesco.ie/groceries/product/browse/default.aspx?N=4294953358+4294954942&Ne=4294954028
. It is the Hovis Super Strong White Bread Flour at http://www.tesco.ie/groceries/Product/Details/?id=255491712
. The stated protein for that flour is 12.8%. Looking at the nutrition information for that flour, it is hard to say whether Hovis is using the dry matter basis or not but I suspect it might be the dry matter basis because the carbohydrate content is lower than what a U.S. flour of comparable protein content would have. See, for example, the U.S. General Mills flour at http://www.professionalbakingsolutions.com/product/pillsburys-best-flour-bleached-bromated-enriched-malted-50-lb/133294000?mct=Flour&ct=pizza&typ=Category
. As a pretty good rule of thumb, the higher the protein content of a flour, the lower the carbohydrate value, and vice versa
. For an example, compare the carbohydrate content of an all-purpose flour at one end of the pizza flour spectrum, at http://www.professionalbakingsolutions.com/product/hr-all-purpose-bleached-malted-enriched-225-lb/132666000?mct=Flour&ct=all-purpose&typ=Type
, with the carbohydrate content of a high-gluten flour at the other end of the pizza flour spectrum, at http://www.professionalbakingsolutions.com/product/all-trumps-enriched-high-gluten-unbleached-unbromated-flour/50143000?mct=Flour&ct=general-mills-all-trumps&typ=Brand
In your case, if you are looking to go to a higher protein flour, I would go with the Hovis flour mentioned above. Hovis is one of the UK millers that I sent an email to but did not get a reply. It looks like UK companies are as disinterested in answering questions from interested parties as many U.S. companies. That begs the question of why have contact links on their web pages in the first place.