he protein content in flour ranges varies from brand to brand, and even from product to product. Learn how to read the label so you know which kind of flour to use when.
Here are four most popular kinds of flour, based on their protein content.
Cake & Pastry Flour: 7 – 9 % protein
All-Purpose Flour: 10 – 12% protein
Bread Flour: 12 – 16% protein
Whole-Wheat Flour: 16% protein
You can buy specific flours for specific baking, but In Canada, you really don’t need to. The white, all purpose flour you see in every Canadian supermarket is some of the finest in the world. In fact, we are the third largest exporter of wheat after Russia and the USA.
Canadian wheat has a higher percentage of protein (close to 13%) than American all purpose flours (around 9 to 11% protein). Canadian flour can feel “stronger” and more elastic than an equivalent American flour, which will feel “softer.”
To see how much protein content is in your flour, look at the nutritional info onthe package.
If the nutritional info shows 12 grams of protein per 100 grams of flour, the protein content is 12%.
However, if the nutritional information is different than per 100 grams, you need to do a bit of math.
On the label below, there are 4 grams of flour per 30 grams of flour. To determine the protein content, simply multiply 4 by 100, then divide by 30 .
4 g protein per 30 g flour
4 × 100 = 400
400 / 30 = 13.33
This flour has a protein content of 13.33%.