The gluten mass value of 96.89 grams (3.42 ounces) that you got this time for the ADM Gigantic high-gluten flour looks to be a better and more accurate value, and more in line with the other values. According to the ADM pdf flour document at http://www.adm.com/en-US/Milling/Documents/ADM-Milling-Flours.pdf
. the ADM Gigantic flour has a protein content of 14 +/- 0.3%. If we add the ADM Gigantic flour to the list we previously created in this thread, we get the following:
KASL (King Arthur Sir Lancelot): 4.1 ounces, or 116.235 grams (14.2 +/- 0.2% protein)
Power (Pendleton): 3.8 ounces, or 107.73 grams (13.0 +/- 0.3% protein)
ADM Gigantic: 3.42 ounces, or 96.89 grams (14.0 +/- 0.3%)
KABF (King Arthur Bread Flour, w/o vital wheat gluten): 2.68 ounces, or 75.978 grams (12.7 +/- 0.2% protein)
I do not have a Pendleton spec sheet for the Power flour so I do not know the full range of protein values for that flour and where the 13.5% figure given above falls within the range. All of the flours have +/- variations. That is just the nature of the beast.
As for your concern about the correctness of the ADM Gigantic number, there is a practical limit as to what you can get from a single sample used in the test. You would have to conduct several gluten mass tests for each flour and come up with an average gluten mass value for each flour. I recall when I was working with member November to come up with volume-to-weight flour data to use with the Mass-Volume Conversion Calculator (at http://tools.foodsim.com/
), I did at least ten (and, in some cases, even more) weighings for each measuring cup size that I used in the tests. I tried to use exactly the same methods to measure out the flours volumetrically before weighing them but, more than once, I was surprised to see the range of variations in the values. However, when they were averaged, the averages seemed to be in the right place and good enough to use in the Mass-Volume Conversion Calculator.
For our purposes, I am personally content for now to be able to group the flours that have been tested by type, that is, high-gluten flours, bread flours, all-purpose flours, etc. For example, if you look at the above table, you will see a big drop-off for the gluten mass value for the KABF, which we know to be a bread flour. You might also recall from the gluten mass data posted in Reply 161 at http://www.pizzamaking.com/forum/index.php/topic,17632.msg173398.html#msg173398
that there were similar drop-offs for the other bread flours and all-purpose flours tested. To get more accurate values, you would have to go through a lot of flour and a lot of rinse water to get a large enough set of values to average.
Since you have tried the three high-gluten flours in the above list in MM clone doughs, could you detect a difference and do you have a preference to date?
Edit (3/2/12): Provided the correct protein content for the Pendleton Power flour