Trader Joes's All Purpose Flour - 13.33% protein

Started by jsaras, February 23, 2014, 04:29:54 PM

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jsaras

I was at my local TJ today and I needed some AP flour to feed my sourdough culture.  When I looked at the nutritional information I was surprised to see how high the protein content was.  Assuming that it's correct it should make some fine pizza.
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mitchjg

It does look high.  But, it may not be 13.33%.  The nutritional information rounds off the nearest gram - hence 4 grams out of 30 = 13.33%.  But, the "4" could come from anything from 3.51 to 4.50.  So, the actual protein % is somewhere in between 11.7% and 15.0%.  And, as you said, that is assuming they are correct.

If they are, it is definitely high for AP flour.  King Arthur is known for being pretty high and their AP is at 11.7%.

- Mitch
Mitch

"We hate math," says 4 in 10 – a majority of Americans

Pete-zza

Jonas,

Mitch stole my entire post, which I had to reconstruct midstream when I saw his post, but I am proud of him nonetheless for his prowess on this matter . I couldn't have said it better except to cite the FDA Code of Federal Regulations at http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.9 that says that the protein nutrient should be rounded to the nearest gram. Also, in addition to the King Arthur all-purpose flour, the Ceresota/Heckers all-purpose flour has a protein content of 11.5-12%. If the actual protein value of the Trader Vic's all-purpose flour is 11.7% or above, that would be a good value for an all-purpose flour.

Peter

dmckean44

How much does this flour cost?

jsaras

I think it was \$3 for a 5-lb bag
Things have never been more like today than they are right now.

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mitchjg

I decided to write to Trader Joe's and ask them about the protein content.  In fact, the protein content is at the bottom of the range, not the middle.

The content is 11.8%.

This shows the "danger" of using the very rounded off numbers on packaging to determine protein content.

The Trader Joe's people were kind enough to send very complete specs, including fancy stuff like falling numbers.  Here you go folks.

- Mitch
Mitch

"We hate math," says 4 in 10 – a majority of Americans

Pete-zza

Mitch,

Thank you going to all the trouble to get more specific information on the TJ flour.

Unless my eyes deceive me, at the top of the detailed specs, I believe that the protein is given as 12.8 +/- 0.20%. But in the specs for 100 grams of the flour, which I believe is an actual measured number, it looks like the protein is recited as 11 grams. That would translate to a protein content of 11%. I see this practice a lot at the General Mills flour website. As a result, in my analytical work I usually rely on the protein content per 100-gram sample. For citation purposes, I usually give the protein content as generally specified by the miller (12.8 +/- 0.20% in the TJ case).

Peter

mitchjg

Hi Peter:

I cannot comment on how up-to-date your eyeglass prescription is, but the number is 11.8%.  I am sorry that the document is so blurry.  It was sent to me as a Word document (.doc) but it was an image embedded in the document.  I converted the image to a jpeg and then posted it.  It got more blurry in the process.

If you like, I can post it on google docs for you to download or I can email it to you if you send me a PM with the address.  I am certain it is 11.8% +/- 0.20% in the document.

- Mitch
Mitch

"We hate math," says 4 in 10 – a majority of Americans

Pete-zza

Mitch,

The protein number that I was wondering about is the protein number toward the bottom of the page under the 100 grams sample of flour. Is that number 12.8 grams?

Peter

mitchjg

Hi Peter:

Hope it works - I had to do a couple of iPad high wire acts to get it going.

- Mitch
Mitch

"We hate math," says 4 in 10 – a majority of Americans

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Pete-zza

Mitch,

Thanks for jumping through hoops to clarify the document. 11.8% it is  . That makes the TJ flour one of the highest in protein for an all-purpose flour.

Peter

dmckean44

I picked up a bag the other day but I'm going to wait until I finish using my current bag of KA AP before I try the Trader Joe's.

jsaras

I'm going to use it for a Pizzarium-inspired pan pizza with some white Kamut flour blended in (12.5% of the mixture).  We'll see how it works out.
Things have never been more like today than they are right now.

jsaras

Bonci pan pizza dough made with TJ AP flour/Kamut ancient grain flour blend (leavened with Italian Calmoldi sourdough starter), grape tomatoes marinated in oil, lemon peel and balsamic vinegar, Gallo uncured natural salame and my pizza sauce.  Aleppo pepper and fresh organic basil added after the bake.

I still didn't get the incrediblr crumb structure that Johnny the Gent gets.  I was surprised by the crispness and the chew of AP flour, though I'm sure that the thickness was a factor in that.
Things have never been more like today than they are right now.

dmckean44

I've made two batches of dough (four pizzas) with this flour that I normally use King Arthur AP to make. The Trader Joe's flour behaves so similarly that I would call it a clone.

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tinroofrusted

Quote from: dmckean44 on March 27, 2014, 12:26:40 PM
I've made two batches of dough (four pizzas) with this flour that I normally use King Arthur AP to make. The Trader Joe's flour behaves so similarly that I would call it a clone.

I've used the TJ AP flour from time to time and I do like it. I would like to suggest that you try out the Whole Foods 365 Baking Flour (non-organic). It's priced similarly to the TJ AP flour, yet it seems to perform better. If you have a Whole Foods nearby then give it a try.  The organic is also good but is a bit more expensive.

dmckean44

I'll give it a try when I finish this bag of Trader Joe's flour.

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