Protein content of flour
The nutritional label of the flour I have been using says that there are 3 grams protein per serving and a serving is 30 grams. That would seem to translate into a 10% protein content. But, since this is labeled bread flour and the protein content is probably at least two percent higher there must be other factors involved. Anybody got a clue? Does ash content get involved? Being able to tell the protein content of the flour from the nutritional label would be much too easy.