Author Topic: Flour Selection Help  (Read 2304 times)

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Offline scott123

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Re: Flour Selection Help
« Reply #20 on: January 06, 2014, 12:24:16 AM »
@Scott123

I was told in an email from a company rep. that Occident is 12.4% protein. Don't know if different versions (bleached, unbleached, bromated, unbromated) vary any, but the version I get is unbleached, bromated and that is what they told me was 12.4%.

Dave, my 12.2% figure was a quote from Peter

The Occident flour has a protein content of 12.2%.

If it is 12.4%, then that's good news, since 12.2% is a little on the low side, imo.


Caymus and Deb, nice detective work.


Offline andyt

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Re: Flour Selection Help
« Reply #21 on: January 06, 2014, 09:08:32 AM »
caymus & deb415611, thanks for the locations, a big help for sure.http://www.pizzamaking.com/forum/Smileys/enhanced/chef.gif

andyt

Online Pete-zza

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Re: Flour Selection Help
« Reply #22 on: January 06, 2014, 10:03:04 AM »
Dave, my 12.2% figure was a quote from Peter

Scott,

That number comes from the ConAgra brochure at numbered page 7: http://buyersguide.foodproductdesign.com/media/54/library/FPDconagramills3.pdf. But, with the +/- 0.3%, the actual percent can be from 11.9-12.5%.

Peter


 

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