Author Topic: Understanding this Protein Percentage for Flour..  (Read 199 times)

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Offline BillyCorgan

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Understanding this Protein Percentage for Flour..
« on: November 13, 2014, 03:33:59 AM »
I recently bought a few different brands of high gluten bread flour here in China used by some local bakeries, and the protein percentage seems to be extremely high. My understanding is that  "12 - 13%" is considered high for pizza.  This is how it's listed on the packaging..


Protein (per 100g)    13.7g      23%nrv

and the other one is...

Protein (per 100g)  12.2 g     20% nrv


Is this the equivalent of 20% and 23% or is it being measured differently?


Offline adampawliczek

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Re: Understanding this Protein Percentage for Flour..
« Reply #1 on: November 13, 2014, 04:16:08 AM »
NRV is Nutrient Reference Values - indicate the daily amount of nutrients required for good health, as well as a safe intake of nutrients. That is something else than the flour gluten/protein level, but NRV will increase as the gluten/protein increase.

Yes, the higher the gluten is - the better result with pizza dough.

I use Denti flour with parameters:

12.8% - 13% gluten
14.8% protein
leavening time: 24 h
strenght: W 390-410
extensibility: P/L 0.50-0.65

I'm very satisfied with the results. I do not know if it is reachable in China, probably not so popular as Caputo. If you search for a flour take a look at the W factor (strength) and the water absorption - they are some kind of universal measures so it is easier to compare flours.

http://www.molinodenti.it/en/flour/pizza/


Offline mkevenson

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Re: Understanding this Protein Percentage for Flour..
« Reply #2 on: November 13, 2014, 01:54:45 PM »
Billy, I would say that the protein level is 13.7% and 12.2% for the other.

Mark
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Offline Essen1

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Re: Understanding this Protein Percentage for Flour..
« Reply #3 on: November 13, 2014, 08:53:39 PM »
I recently bought a few different brands of high gluten bread flour here in China used by some local bakeries, and the protein percentage seems to be extremely high. My understanding is that  "12 - 13%" is considered high for pizza.  This is how it's listed on the packaging..


Protein (per 100g)    13.7g      23%nrv

and the other one is...

Protein (per 100g)  12.2 g     20% nrv


Is this the equivalent of 20% and 23% or is it being measured differently?

The Pendleton Power flour that's used by many of the pizzerias over here in the U.S. lists a protein of 13%-13.5%. So yours is right on target for pizza.

It would be interesting to see what the absorption rate is of those flours you bought.

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/