50lb bag of KABF is finally done - GM All trumps or Pillsbury Best Bakers?

[CupnCharRoni]

I'm lucky enough to live close to a flour distributor that carries a wide range of flours. I've spent the last two days searching the forum trying to figure out what flour to get next. I've decided to get a bromated flour this time to see how it impacts NY style pies. All trumps, Best Bakers and a few others come up over and over. Can anyone make a recommendation between the two? I'm leaning to all trumps because they have 25lb bags, it took me ~2 years to go through 50 lbs.

Thanks

[TXCraig1]

it took me ~2 years to go through 50 lbs.

If you're serious about improving your pizza making, it may be best to not hold yourself back over a couple bucks worth of flour.

[CupnCharRoni]

If you're serious about improving your pizza making, it may be best to not hold yourself back over a couple bucks worth of flour.

What do you mean? My impressions was that flour didn't go bad as long as it wasn't bugged, was frozen for a month and then stored.

[TXCraig1]

I mean if you want to try another flour and only have room for one bag, it's OK to throw a few pounds away and not wait until you use every last bit.

[Dangerous Salumi]

I'm lucky enough to live close to a flour distributor that carries a wide range of flours. I've spent the last two days searching the forum trying to figure out what flour to get next. I've decided to get a bromated flour this time to see how it impacts NY style pies. All trumps, Best Bakers and a few others come up over and over. Can anyone make a recommendation between the two? I'm leaning to all trumps because they have 25lb bags, it took me ~2 years to go through 50 lbs.

Thanks

I recommend buying a bag of All Trumps. It's known as "the" flour for NYC pizza. I buy the 50 lb bag and it doesn't sit around for long.

[Minolta Rokkor]

Having used all trumps bleached bromated, It's exceptional.

[bigMoose]

I'm not a pro, so filter that in, but I love GM Full Strength.  I went to it on a recommendation from a pro.  I went through a couple of bags of GM All Trumps, and loved some of my bakes... but I had real consistency problems with the small batches made for home pizza making.  Full Strength has been good to me for pizza, rolls and bread.  BTW I solved the 50# bag problem by sharing with a pizza making friend.  Together we go through about 5 bags a year.

[CupnCharRoni]

I'm not a pro, so filter that in, but I love GM Full Strength.  I went to it on a recommendation from a pro.  I went through a couple of bags of GM All Trumps, and loved some of my bakes... but I had real consistency problems with the small batches made for home pizza making.  Full Strength has been good to me for pizza, rolls and bread.  BTW I solved the 50# bag problem by sharing with a pizza making friend.  Together we go through about 5 bags a year.

I considered Full Strength too, but its only -0.1% less protein content. KABF isn't making my Detroit style too chewy yet so I think I can safely go up a bit to improve ny style dough. Sadly I don't have the space to have multiple 50 lb bags.

All trumps should be fine for Detroit and Sicilian style pies right?

[norma427]

I'm not a pro, so filter that in, but I love GM Full Strength.  I went to it on a recommendation from a pro.  I went through a couple of bags of GM All Trumps, and loved some of my bakes... but I had real consistency problems with the small batches made for home pizza making.  Full Strength has been good to me for pizza, rolls and bread.  BTW I solved the 50# bag problem by sharing with a pizza making friend.  Together we go through about 5 bags a year.

Dave,

I would recommend GM Full Strength too.  It's good for my NY style and Detroit style pizzas and also other kinds of Sicilian pizzas. 

Norma

[jkb]

What do you mean? My impressions was that flour didn't go bad as long as it wasn't bugged, was frozen for a month and then stored.

Yep.  A 50lb bag of AT is $17.

[Dangerous Salumi]

I considered Full Strength too, but its only -0.1% less protein content. KABF isn't making my Detroit style too chewy yet so I think I can safely go up a bit to improve ny style dough. Sadly I don't have the space to have multiple 50 lb bags.

All trumps should be fine for Detroit and Sicilian style pies right?

It's 1.6% difference between All Trumps 14.2%  and Full Strength 12.6%. It is also different kinds of wheat blended in FS.

You can make Detroit and Sicilian with All Trumps.

They recommend Full strength for Detroit, Sicilian and Thick American.
All Trumps is recommended fo "New York Style Thin"

[CupnCharRoni]

Went to my baking supply place and left with a 50lb bag of GM Full Strength for $15 with tax included. The gentleman in the office spent a good 10 to 15 minutes talking flour with me, said full strength isn't something that is normally used for pizza. He then recommended ADM Spring up or ADM Commander next time, said I would be happier with them and they are a little cheaper and more common for pizza use.  They don't carry Pillsbury Best Bakers.


I went to twin bakery supply in buffalo NY if anyone comes across this via google.

[Dangerous Salumi]

Went to my baking supply place and left with a 50lb bag of GM Full Strength for $15 with tax included. The gentleman in the office spent a good 10 to 15 minutes talking flour with me, said full strength isn't something that is normally used for pizza. He then recommended ADM Spring up or ADM Commander next time, said I would be happier with them and they are a little cheaper and more common for pizza use.  They don't carry Pillsbury Best Bakers.


I went to twin bakery supply in buffalo NY if anyone comes across this via google.

General Mills specifically calls out the types of pizza it recommends their flours for and we have many people using it for pizza in this forum. Either he doesn't know much about the products he sells or maybe he makes more $ on a pallet of ADM than a pallet of GM.

I think I will pick up a bag of FS and see how it works for some of my other pizza styles.

[CupnCharRoni]

General Mills specifically calls out the types of pizza it recommends their flours for and we have many people using it for pizza in this forum. Either he doesn't know much about the products he sells or maybe he makes more $ on a pallet of ADM than a pallet of GM.

I think I will pick up a bag of FS and see how it works for some of my other pizza styles.

I doubt he was worried about the difference in profit with the volume they do, he normally only sells full strength by the pallet.  He didn't say it wasn't for pizza, just not something he normally sees used for pizza. It went along with how GM flours in this area aren't selling like they used to - he had nothing bad to say about the full strength. I should have asked him what he normally sells to pizza shops but I had to run when the guy came walking out with the flour on his shoulder. I took it as the local pizza places use spring up because it's cheaper and are happy with it. I've never spoken flour like that with someone face to face so it was nice.

[HansB]

He didn't say it wasn't for pizza, just not something he normally sees used for pizza.

Norma uses FS and makes great pizza.

[TXCraig1]

Norma uses FS and makes great pizza.

Yes, I seem to remember something about her winning the Caputo Cup for NY Style pizza using FS...

[norma427]

Norma uses FS and makes great pizza.

Thanks Hans!

Yes, I seem to remember something about her winning the Caputo Cup for NY Style pizza using FS...

Craig,

Yes, did use the Full Strength to win the Caputo Cup in 2016.

Norma

[CupnCharRoni]

Yes, I seem to remember something about her winning the Caputo Cup for NY Style pizza using FS...

Norma uses FS and makes great pizza.

Exactly why I took her recommendation and got the FS