FloUR 101 What is protein? Protein is the most common measure of the gluten content of various wheat types and the resulting flour, and is the most accepted standard for flour prices and grades. What is gluten? Gluten is functionally important in baked goods because it forms an elastic web when mixed with water that traps gasses produced during the leavening process, allowing bread to “rise.” Some products, such as cakes and pastries, call for less gluten, while others, such as crusty breads and bagels, require more gluten. About pricing In general, higher protein/gluten levels in a flour will result in higher prices. For more information, contact your local Performance/ Roma representative.
Flour Definitions Moisture The amount of water present in the flour after milling, typically 14%. Ash The mineral content left after “burning” the flour sample. The highest concentration of ash is in the bran. Ash is used as a general indicator of bran content. Absorption The amount of water that will be taken up by flour to produce the desired dough consistency and performance.
Wheat Types
Flour Grades
Flour Treatments
Soft Red Winter Grown in the eastern United States. Low in protein. Used for flatbread, cakes, pastries and crackers.
Cake & Pastry Common applications include cakes, pastries, pie crusts and crackers.
Bleach Benzoyl peroxide is added to remove the natural creamy yellow color of flour, producing a whiter flour. It has no effect on the baking performance of the flour.
Hard Red Winter Grown in the central United States. High in protein, strong in gluten. Used for yeast breads and hard rolls. Hard Red Spring Grown in the north central United States. Highest in protein. Used in yeast breads, hard rolls and noodles. Durum Grown in North Dakota and Montana. Used for production of macaroni and spaghetti. Hard White Grown primarily in Colorado and California. Used in yeast bread, hard rolls and noodles. Soft White Grown in the northwest. Low in protein. Used for flatbreads, cakes, pastries, crackers and noodles.
Protein: 8% - 9% Ash: 0.36% Moisture: 14% maximum
All-Purpose H&R Applications include cookies, gravies, breading, muffins, biscuits, pancakes and brownies. Protein: 10% - 11% Ash: 0.52% - 0.56% Moisture: 14% maximum
Traditional Bread Common applications include pan breads, sweet doughs, yeast-raised donuts, soft rolls, danish and croissants. Protein: 11% - 12.5% Ash: 0.50% - 0.54% Moisture: 14% maximum
Pizza/Hearth-Style Bread Common applications include thick-crust pizza, kaiser rolls, hearth breads, specialty and variety breads. Protein: 12.5% - 13.5% Ash: 0.52% - 0.56% Moisture: 14% maximum
Enrichment Nutrients (B vitamins, iron, folic acid) are added to replace that which is lost in the milling process. It has no effect on the baking performance of the flour. Potassium Bromate/Ascorbic Acid Maturing agents improve flour’s bread-making performance. They strengthen the dough-forming properties, improve dough gas retention and increase dough volume. Malted Barley/Fungal Alpha Amylase Provide enzymes to supplement the naturally occurring wheat enzymes. They convert starch into fermentable sugars. Yeast converts the sugars to carbon dioxide and alcohol during the fermentation process.
High Gluten Applications include bagels, thincrust pizza, kaiser rolls and hearth breads.
Patent A term used to describe lower-ash flour.
Protein: 13% - 14% Ash: 0.52% - 0.56% Moisture: 14% maximum
pRoDUct mAtch FLour Category
PerFormanCe/ roma
aDm
CereaL FooD
Premium High Gluten Protein: 13.7% - 14.3%
Assoluti High Gluten
Kyrol, Full Power, Dakotana
Gigantic, Regal, Montana High Gluten, Cavalier, Hi Rise, Ace Hi High Gluten, Atlas Bench Boss
Mid Protein Spring Wheat Protein: 13.0% - 13.6%
Luigi High Gluten
Magnifico Special, Producer, Montco Bakers
VNA, Dominator, Titan, White Chief Commander
Premium Patent Protein: 12.3% - 12.9%
Roma High Protein Pizza
King Midas Special, Spring Up Seal of Minnesota
Bay State
Horizon
Bouncer, Golden Tiger
Perfect Diamond, Sunny Tex, Golden Lion, Spring Hearth, Blockbuster Gilbraltor
Ace Hi Baker, Blue Ribbon Baker, Kansas Sun, Montana Spring Patent, Winona Patent Premier, Superior Bakers
Hummer, Wallup
Qualitate, Spring King, Urban Special
PenDLeton miLLS generaL miLLS
Power Special
Remarkable, Supreme
Dakota Champion, Dakota Brave
Mondako
Superlative, Full Strength, Washburn
Dakota Diamond, Millers Choice
Morebread
All Aces, Sureloaf, Harvest King, Big Loaf
King Arthur Special
Gold Medal Tortilla
Sir Galahad Millers Choice
Occident, Sapphire
Maplesota, Our Best, White Mountain
Palm Leaf, Blue Mountain
Wingold Special, Spring Hearth, European Artisan Sun Spring
Bread/Tortilla Protein: 11.4% - 11.9%
Buccaneer, Minnesota Girl, Denrado, La Unica
Top King, Golden Hawk
Ace Hi, Superior Tortilla
Big Yield, Basco
Reliance, Globe Bakers, Drinkwater
Blendako, PFM Tortilla
CFP H&R, Blue Ribbon All Purpose, Bake-Rite H&R
Wingold H&R
Progressive Baker H&R
Institutional All Purpose
All-Purpose Self Rising Pastry
Roma H and R
ConAgra Mills H&R, Polar Bear, Chef’s Delight ADM H&R ConAgra Mills H&R Self Rising White Spray, Famous Pastry
W-R Self Rising Swan Pastry
Mayfair, Ace Hi Fair Pastry Wingold Pastry
Tea Table Cake, ADM Cake
Mayfair Cake, Ace Hi Cake Wingold Cake
Cake
American Beauty, Pikes Peak
Semolina & Durum
King Midas Semolina Durum Semolina, King Midas Durum Extra Fancy Extra Fancy
First Clear Protein: 14.0% Fine Whole Wheat (WW) Protein: 14.2% Ultragrain Whole Wheat (WW) Protein: 13.0%
nortH DaKota
Dakota State, Chief, Sir Lancelot Dakota Dakota Queen, Big 15, Empire Builder
Power, Big Spring, All Trumps, Collins Best King Kaiser
Short Patent Protein: 12.0% - 12.2%
Hotel & Restaurant Protein: 9.0% - 13.0%
King artHur
Dakota Maid, Bakers Pride, Dakota Pride
Gold Medal H&R, King Wheat, Golden Gate, Big Loaf, Gold Medal Medallion Gold Medal H&R All Purpose Self-Rising White Spear Pastry, Cascadia, Round Table Special Pie Golden Gate
Progressive Baker Pastry Progressive Baker Fancy First Swans Down Clear Flour Cake, Cake SnoKing
Sureflake, Cameo, Queen Sperry Cake & Pastry Guinevere
Wingold Semolina, Semolina, EFDP Wingold EFDP
Medal PFM #1 Semolina, Gold No. 1, PFM Durum Flour Semolina Sperry EFDP
Durakota #1 Semolina, Excello Fancy Durum Flour Dakota Warrior
Powerful
Conquerer
Avalanche
Boxer
Ostego
Big Spring
Iron Duke
Fine WW
ADM Stone Ground WW
CFP Stone Ground WW
Wingold Fine
Fine WW, Wheat o Life
Hi Pro WW
Gold Medal WW, Wheat-a-Laxa
Stone Ground
Dakota WW
Ultragrain
Brand names are trademarks of their respective owners.
provisions September/October 2018
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