Flour (Examples)- [ Note 1] Protein Uses
     (grams/cup) See Note 2 (percent)     
Cake 8 7.5 to 8.5  
(Swans Down, Softasilk)     Cakes, quick breads, muffins, pancakes
Instant Flours 9 to 10 9.5 to 11 Sauce and gravy, blending to lower protein content
(Shake & Blend, Wondra)         
Bleached Southern All-Purpose 9 7.5 to 9.5 Pie crust, biscuits, quick breads, muffins
(White Lily, Martha White, Gladiola, Red Band      
National brand Self-Rising 9 to 10 9 to 10 Biscuits, quick breads, muffins
(Gold Medal, Pillsbury)      
National Brand Bleached All-purpose 11 9.5 to 12 A little too much protein for best pie crusts, quick breads, muffins or pancakes; too little protein to make ourstanding yeast breads.
(Gold Medal, Pillsbury)                
National Brand Unbleached All-purpose 12+ 10 to 12 Yeast breads, cream puffs
(Gold Medal, Pillsbury)         
Northern All-Purpose 11 to 12 11 to 12 Yeast breads, cream puffs, puff pastry
(Robin Hood, Heckers)        
Northern Unbleached All-Purpose 13 11.7 Yeast breads, cream puffs, puff pastry, pastry and pizza
(King Arthur)      
Bread Flour 13 to 14 11.5 to 12.5 Yeast breads, pasta, pizza
Durum Wheat 13+ 13 to 13.5 Pasta
Note 1 Use of brand names as examples does not imply that the values in the tables are exact for each brand.   There also can be regional variations within some brands.
Note 2 Approximate FDA labeling before label change of May 1994 (see original text - Reference below)