Luigi High Gluten Flour

[rlslmshdy]

I just picked up a 50lb. bag of Luigi High Gluten flour instead of All Trumps like i usually use.  How does this brand compare to the All Trumps?

[rlslmshdy]

So no one uses this brand?

[TXCraig1]

I can't remember ever seeing anyone post about it.

[Pete-zza]

rlslmshdy,

I have heard of the flour before, and on a few occasions in the past members have asked about that flour just as you have, but could never find any good information on it. Norma once mentioned it in a post at the PMQ Think Tank at http://thinktank.pmq.com/threads/flours-for-ny-style.8618/ but did not get any help there on that flour. I believe that it is a private label flour that is packaged for Roma Foods and sold under the Luigi name:

https://performancefoodservice.com/Our-Products/Exclusive-To-Us/Brands/Luigi.aspx

I did find this post where a member used the Luigi flour, starting at Reply 22 at http://www.pizzamaking.com/forum/index.php?topic=1846.msg35881#msg35881, and the member said that he was going to get in touch with Roma to find out whose flour they were selling, but he apparently did not follow through with Roma. Maybe you can contact Roma and ask them who is packaging the flour for them and any other details. Then we might be able to help you out better.

Peter

[Andrew Bellucci]

It's great flour. So is the Assolut! Luigi is 13%  and Assoluti is 14%.  Neither is bromated or bleached...

[scott r]

They are both made by ardent mills.

[Andrew Bellucci]

They are both made by ardent mills.

White labels by Ardent for Performance...

[Georgev]

It's great flour. So is the Assolut! Luigi is 13%  and Assoluti is 14%.  Neither is bromated or bleached...

Andrew are you still using sir Galahad?