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high gluten · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Industry-standard high-gluten flour (14.2% protein) used by many US pizzerias; 50 lb bags via restaurant supply.
| Brand | General Mills |
|---|---|
| Product | All Trumps High Gluten Flour |
| Category | high gluten |
| Protein | 14.2% |
| W-value | - |
| Ash | - |
| Catalogue regions | United States |
General Mills All Trumps High Gluten Flour is listed at about 14.2% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.