The Balancer high-gluten flour you are looking to buy should work in your dough formulation. My main reservation about the flour, which is strictly a personal one and not shared by all, is that the Balancer flour is a bromated flour. I don't believe that the Balancer flour comes in a nonbromated version. If bromated flour is a concern, you might ask the source you have been speaking with whether they offer a nonbromated high-gluten flour. As you may know, the KASL flour and also the King Arthur bread flour you have been using are nonbromated. You didn't indicate where you live, but there may be a foodservice company or wholesaler near you who may be willing to sell the KASL or some other equivalent brand.
I'm no chemist but this would be Potassium Bromate correct? Is this not found naturally in sea water, albeit small amounts and when dried is found in Sea Salt? I also thought that it was used in Cola products. Maybe November can jump in and give us the scoop......Nudge, Nudge......Wink, Wink
Hmmmmm......It would also seem that this wholesaler I talked to sells a lot of this flour.
Ok, I'll try 50# of the stuff and if I die, I won't use it again.
Well, if it's not good for you in any amount, then I probably shouldn't use it but that sucks because I could not find anyone that would sell me flour in bulk, locally. It didn't matter if it was King Arthur, Gold Medal or Pillsbury. I tried to get All Trumps, KASL and the like but to no avail.
By the way, I live in the Minneapolis/St. Paul metro area. Shipping flour seems way to spendy, so I tried to find out what wholesalers in my area dealt in and then if they would sell some to me on a permanent basis. I talked to Pizzerias and Bakeries till I got sick of hearing no. Out of the blue, I left a VM for a guy at Gold Medal and he called me to see if I made my own pizzas. He was just stating out as was I and low and behold he gave me the number of someone he sold bulk flour too and told me to use his name. I talked to the guy and he said that he would sell me what I wanted and said that he carried a high protien flour called Balancer, that he sold to a lot of Pizzerias and Bakeries. Maybe, just maybe, he has others.
Have a good weekend,