Just got my hands on a 50 pound bag of Ultragrain High-Performance! This is a new(ish) product from Conagra, and not available at retail so far. I used a purchasing consultant that we work with to track it down; from what we're being told, it's not even sold in bags to food-service yet, only to mills for commercial bakeries that can accept bulk. My sample came in a plain, unmarked brown bag with just a small sticker, no label.
Some external links with more info on the product:
http://www.foodnavigator-usa.com/Markets/ConAgra-introduces-wholegrain-white-flour-with-stronger-gluten-for-reduced-cost-bakinghttp://www.nxtbook.com/sosland/mbn/2012_07_10/index.php?startid=12and a spec sheet:
http://www.ardentmills.com/uploads/Ardent_Mills_Ultragrain_High_Performance.pdfOur standard restaurant dough is currently a blend of 75% regular Ultragrain + 25% Bouncer Hi-Gluten (unbleached/unbromated), so I have a good familiarity with Ultragrain already. I'm really curious to see how the HP delivers on its promise of improved gluten strength; one of the articles above claims that HP at ~12% can outperform 14% protein flours.
I plan to make a few different doughs using this, and when possible I'll cook both at home using a basic stone and at one of our restaurants in a woodstone.
I'm going to start tonight with a basic Lehman formulation using 100% HP just to see what happens, and will take it from there. Stay tuned!
