Author Topic: High protein flour  (Read 462 times)

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Offline mnjesse

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  • Posts: 85
High protein flour
« on: June 24, 2013, 05:33:05 PM »
Recently, I have been using some custom made flours for my pizza and bread. I ended up going this direction rather than constantly ordering hard to find flours online. The most difficult flour to find for me was a high protein flour (at least 14%). My local grain supplier in ND has a large variey of varying protein level hard spring wheat. This is the same type of wheat that is used in all of the well known flours.

I am curious if anybody is interested in purchasing custom ground high protein flour. I would make it available in 14%, 15%, 16% and 17%. You could also pick the level of the grind 1, 0, or 00.

Let me know if any of you think this is worth pursuing.


Offline jeffereynelson

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  • Posts: 1278
  • Location: Los Angeles
Re: High protein flour
« Reply #1 on: June 24, 2013, 07:18:13 PM »
If I was local I would definitely be interested. However for me it is the same as your situation. You wanted to stay local, and local to me I already have those flours that are hard to find for you.


 

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