|
|
(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 |
| (Semolina) |
|
|
|
| |
|
|
|