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Author Topic: List of Sources of Flours and Related Information  (Read 52349 times)

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Offline norma427

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Re: List of Sources of Flours and Related Information
« Reply #20 on: September 29, 2016, 10:07:23 PM »
I am not sure if this was posted on the forum before.  A pizza friend of mine asked his contact person at General Mills when the All Trumps flour was first available.  He found out it was first available in February 1939.  I don't know why I thought it might have not available until a lot later than 1939.

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Offline Pizzanoano13

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Re: List of Sources of Flours and Related Information
« Reply #21 on: February 24, 2020, 09:36:47 PM »
Primo Mulino pizza flour from ardent mill at Dallas Costco’s business center.

Offline TXCraig1

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Re: List of Sources of Flours and Related Information
« Reply #22 on: February 25, 2020, 08:14:06 AM »
I am not sure if this was posted on the forum before.  A pizza friend of mine asked his contact person at General Mills when the All Trumps flour was first available.  He found out it was first available in February 1939.  I don't know why I thought it might have not available until a lot later than 1939.

Norma

It checks out. The name All Trumps was first used in commerce in 1939. Interestingly, they didn't file for a trademark until 1983.
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Offline maskinut

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Re: List of Sources of Flours and Related Information
« Reply #23 on: June 30, 2020, 12:20:14 AM »
I"ve been hunting for spring king flour to no avail.  I see it here: https://ardentmills.com/media/1138/ardent-mills-flour-brands_cross-reference-old-new-item-numbers.pdf

But I cannot seem to procure it.  Anyone ever had any luck getting it. (Sadly I am on the west coast which may make it harder)

Offline MintDragon

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Re: List of Sources of Flours and Related Information
« Reply #24 on: August 16, 2020, 12:39:56 AM »
was looking for information on Caputo flours, your links were very helpful. Thank you!

(ended up buying initial order of 9lbs Caputo Americana pizza flour, make pizza in my gas oven at 500-550 degrees)

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Offline Davidht

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Re: List of Sources of Flours and Related Information
« Reply #25 on: February 09, 2021, 10:26:24 AM »
I'm looking for a crossover chart of protein content for Italian "W-Scale" flours vs American flours protein content.  Does anyone have a source for that?

Online Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #26 on: February 09, 2021, 02:31:27 PM »
I'm looking for a crossover chart of protein content for Italian "W-Scale" flours vs American flours protein content.  Does anyone have a source for that?
Davidht,

If such a publicly-available document exists I have not seen it. If I had seen it, I would have referenced the document in this thread.

Peter

Offline Elchimi

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Re: List of Sources of Flours and Related Information
« Reply #27 on: April 28, 2021, 07:12:54 PM »
Morning y’all
I have some exciting new flours available to get tested for bread and (maybe) pizza.
One is from heartland mills and is organic turkey hard red winter wheat. It’s 11.5-12.5% protein. I can get a bag t65, which should work for bread and baguettes, maybe for pizza.
Has anyone tried this flour yet?
Thanks all

Offline texmex

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Re: List of Sources of Flours and Related Information
« Reply #28 on: April 29, 2021, 11:36:15 AM »
I'm looking for a crossover chart of protein content for Italian "W-Scale" flours vs American flours protein content.  Does anyone have a source for that?


This might be a start:


Info on italian flours:
https://www.cooksinfo.com/italian-flours

and

 https://www.kamadoguru.com/topic/26576-flour-protein-content-by-type-and-brand-table/
 
 from kamado guru poster philpom:
 
 Posted February 21, 2016
 
 Ran across this list in the comments section of seriouseats.  Looks handy.
 
 Protein in flour types and brands:
 .
 CAKE FLOUR - about 7% protein
 -King Arthur Cake Flour, 7.0%
 -Softasilk Cake Flour, 7%
 -Swans Down Cake Flour, 7%
 .
 ALL-PURPOSE FLOUR, SOUTHERN, BLEACHED - 8 to 9% protein
 -Martha White All-Purpose Flour, 9%
 -Red Band All-Purpose Flour - Out of Business
 -White Lily All-Purpose Flour, 8 to 9%
 .
 SELF-RISING FLOUR - 8 to 10.5% protein
 -Gold Medal Self-Rising Flour, 10.5%
 -King Arthur Unbleached Self-Rising Flour, 8.5%
 -Martha White Self-Rising Flour, 9%
 -Pillsbury Best Self-Rising Flour, 10%
 -Presto Self Rising Cake Flour, 7.4%
 -White Lily Self-Rising Flour, 8 to 9%
 .
 INSTANT FLOUR 10.5 to 12.5% protein
 -Pillsbury Shake & Blend Flour, 12.5%
 -Gold Medal Wondra Flour, 10.5%
 .
 ALL-PURPOSE FLOUR, BLEACHED & UNBLEACHED, NATIONAL BRANDS - 10.5 to 11.5% protein
 -Gold Medal All-Purpose Flour, 10.5%
 -Pillsbury Best All-Purpose Flour, 10 to 11.5%
 .
 ALL-PURPOSE FLOUR, NORTHERN, BLEACHED & UNBLEACHED - 11.5 to 12% protein
 -Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
 -King Arthur All-Purpose Flour, 11.7%
 -Robin Hood All-Purpose Flour, 12.0%
 .
 BREAD FLOUR - 12 to 13% protein
 -Gold Medal Better For Bread, 12%
 -King Arthur Unbleached Bread Flour, 12.7%
 -Pillsbury Best Bread Flour, 12%
 -White Lily Bread Flour, 13%
 .
 WHOLE WHEAT FLOUR - 14% protein
 -King Arthur 100% Whole Wheat Flour, 14%
 -King Arthur 100% White Whole Wheat Flour, 14%
 .
 GLUTEN FLOUR, Breadmaking Supplement - 65 to 77% protein
 -Arrowhead Mills Vital Wheat Gluten Flour, 65.0%
 -Bob's Red Mill Vital Wheat Gluten Flour, 75.0%
 -Gillco Vital Wheat Gluten Flour, 75.0%
 -Hodgson Mill Vital Wheat Gluten Flour, 66.6%
 -King Arthur Vital Wheat Gluten Flour, 77.8%

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Offline amolapizza

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Re: List of Sources of Flours and Related Information
« Reply #29 on: April 29, 2021, 01:20:32 PM »
Maybe worth to add that the protein content is calculated on a different moisture content for European and American flours, and there are also many other differences that change the properties and the gluten quality.  IMO, you need to look deeper than only compare the protein content on the packaging.
Jack

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Offline 02ebz06

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Re: List of Sources of Flours and Related Information
« Reply #30 on: December 23, 2021, 01:42:28 PM »
Anybody know what the specifications are for Ardent Mills flours ?

I bought a bag of Ardent Mills Full Power Flour and sent an Email to Ardent Mills asking about specifications for their flours but never got a response.
It's been weeks...

Web site is of no use. Anytime I click on a link for Full Power I get Oops, Not Found.
Even the Ardent Mills link (first in the list) of the initial post by Peter (excellent by the way) gets Oops Not Found.
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Offline texmex

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Re: List of Sources of Flours and Related Information
« Reply #31 on: February 07, 2022, 10:49:57 AM »
Anybody know what the specifications are for Ardent Mills flours ?

I bought a bag of Ardent Mills Full Power Flour and sent an Email to Ardent Mills asking about specifications for their flours but never got a response.
It's been weeks...

Web site is of no use. Anytime I click on a link for Full Power I get Oops, Not Found.
Even the Ardent Mills link (first in the list) of the initial post by Peter (excellent by the way) gets Oops Not Found.


I think FullPower might be branded for Costco (read somewhere that it is the same as their PRODUCER brand regular high gluten)



I went looking in internet archive for Ardent Mills and found this commercial brands link which downloads aPDF file.... https://www.ardentmills.com/products/traditional-flours/premium-high-gluten/


The only specs provided include HUMMER "premium" High Gluten (protein 14+/-.3, Ash =54), KYROL "premium" (Same as HUMMER)  PRODUCER High Gluten ( protein 13.5+/-.3, Ash 54)
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Offline 02ebz06

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Re: List of Sources of Flours and Related Information
« Reply #32 on: February 07, 2022, 11:55:32 AM »

I think FullPower might be branded for Costco (read somewhere that it is the same as their PRODUCER brand regular high gluten)



I went looking in internet archive for Ardent Mills and found this commercial brands link which downloads aPDF file.... https://www.ardentmills.com/products/traditional-flours/premium-high-gluten/

The only specs provided include HUMMER "premium" High Gluten (protein 14+/-.3, Ash =54), KYROL "premium" (Same as HUMMER)  PRODUCER High Gluten ( protein 13.5+/-.3, Ash 54)

Thanks Reesa.

I wanted to get the KYROL, but my local Food Warehouse place (Shamrock) doesn't carry it and couldn't (or maybe wouldn't) order it.
« Last Edit: February 07, 2022, 11:58:49 AM by 02ebz06 »
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Offline rkrider99

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Re: List of Sources of Flours and Related Information
« Reply #33 on: February 07, 2022, 06:23:14 PM »
My Costco Business Center has 50# bags of Kyrol all the time.

Offline 02ebz06

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Re: List of Sources of Flours and Related Information
« Reply #34 on: February 07, 2022, 07:04:37 PM »
Never really looked for a Costco Business Center here.
Do they sell to individuals or is it businesses only ?
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Online ira

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Re: List of Sources of Flours and Related Information
« Reply #35 on: February 08, 2022, 03:45:06 PM »
Do they sell to individuals or is it businesses only ?
If you have a Costco card, they will sell to you.


Ira

Offline 02ebz06

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Re: List of Sources of Flours and Related Information
« Reply #36 on: February 08, 2022, 04:26:55 PM »
If you have a Costco card, they will sell to you.


Ira

Thanks...
Just looked, none here.    Closest is 6.5 hours away.
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Offline texmex

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Re: List of Sources of Flours and Related Information
« Reply #37 on: February 21, 2022, 06:01:59 AM »
I have 2 bags of Panhandle Milling white whole wheat flour given to me from a friend (protein nutrition content listed at 3g per 30 grams).  Does this equate to a 10% protein overall? 
I sifted it to remove the larger bran particles (Bitter? Maybe...but this is not red whole wheat, so maybe I should throw the larger bran back in there!)
 I am worried about the protein content for making pizza or bread. I believe it might help to use some VWG, which I will have to purchase... I have already checked several whole wheat topics in the specialty grains forum but I don't know much beyond having used 1/3 whole wheat in some of my earliest pizzas.  Villa Roma got me started, with the mini black egg and his WW pizzas, but I haven't taken much time getting to know the ins and outs of whole grain baking.  It seems that uber hydration is key, using a soaker, not using SD culture are all parts of the equation.


You know me and experimenting, but I would enjoy something edible for a change of pace!
Any help in this direction would be great. Should I source the VWG, and keep my newly refreshed MOBY SD (thank you again, JPB) away from it? I want to try full on whole wheat, not a hybrid.






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Online Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #38 on: February 21, 2022, 11:03:47 AM »
I have 2 bags of Panhandle Milling white whole wheat flour given to me from a friend (protein nutrition content listed at 3g per 30 grams).  Does this equate to a 10% protein overall? 
I sifted it to remove the larger bran particles (Bitter? Maybe...but this is not red whole wheat, so maybe I should throw the larger bran back in there!)
 I am worried about the protein content for making pizza or bread. I believe it might help to use some VWG, which I will have to purchase... I have already checked several whole wheat topics in the specialty grains forum but I don't know much beyond having used 1/3 whole wheat in some of my earliest pizzas.  Villa Roma got me started, with the mini black egg and his WW pizzas, but I haven't taken much time getting to know the ins and outs of whole grain baking.  It seems that uber hydration is key, using a soaker, not using SD culture are all parts of the equation.


You know me and experimenting, but I would enjoy something edible for a change of pace!
Any help in this direction would be great. Should I source the VWG, and keep my newly refreshed MOBY SD (thank you again, JPB) away from it? I want to try full on whole wheat, not a hybrid.
Reesa,

The issue of protein content of flours and the potential use of vital wheat gluten was recently covered in detail in a series of posts starting with Reply 492 at:

https://www.pizzamaking.com/forum/index.php?topic=17168.msg698515#msg698515

Peter

Offline texmex

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Re: List of Sources of Flours and Related Information
« Reply #39 on: February 21, 2022, 11:29:53 AM »
Thanks, Peter. That answers a couple of my questions.... raises a couple more.
For all the numbers I have tried to input, I can't figure out how that foodsim calculator works. It doesn't appear to spit out any information for me. I read your description of how to use it in another thread, but can find no button to get it to tally up, if there is one.  User error is strong with this particular user.  :-D 
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