Author Topic: Ultragrain High-Performance (HP) first look  (Read 1278 times)

0 Members and 1 Guest are viewing this topic.

Offline modchef

  • Registered User
  • Posts: 5
  • Location: Boulder, CO
Ultragrain High-Performance (HP) first look
« on: June 04, 2014, 07:02:16 PM »
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:

and a spec sheet:

Our 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!