The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kyrol High Gluten vs. Sir Lancelot Hi-Gluten

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Ricko's picture
Ricko

Kyrol High Gluten vs. Sir Lancelot Hi-Gluten

My question is directed to those who have used the Kyrol flour from ConAgra for bread. I have been using the Sir Lancelot Flour in my bread making with great results and love this flour. Unfortunately, I'm finding that the increasing number of loaves I'm baking per week, is making on-line purchase of this flour cost prohibitive at $50+ per bag including shipping.


Today, I picked up 2 bags of the Kyrol flour from my local bakery for $40. On inspection of the label, I see that it is bleached and bromated, which seems to be a no-no amoung bread makers. Now I'm wondering if I'm going to be greatly disappointed in baking results and taste?

rainwater's picture
rainwater

I'm not sure you will be disappointed with results.....bleached flour may even rise more...I'm not sure.....and flavor differences could be very subtle, or you may notice quite a bit....  On the other hand, there is a trade off in nutritional value of the bread.....

Pjacobs's picture
Pjacobs

I normally use All Trumps professional bakers flour. It's unbleached and the protein is around 14.2 percent. I noticed the other day that it also come in a bleached form. I hae never tried it but my guess is you may not be able to tell the difference. I use an overnight poolish with my bread at 60 percent hydration and I've never had a problem except when the yeast failed. I use fresh yeast I buy from an area bakery for a couple bucks a pound. Sometimes I streach it a little too far and the results are disaterous. You should get good results from the Kyrol.


Phil Jacobs


I've won several bread contests at the tri-county fair over the last few years and I am now testing some hard white spring wheat flour to see if it's actually sweeter. I'll let you know. Good luck.  


 

Ricko's picture
Ricko

Thanks for the comments. I'm hoping my family and friends will not taste any difference after switching from the KAF to the Kyrol. The price is certainly to my liking at 2 bags for less than the cost of one. I might also mention that my breads are all sourdough with a 100% hydrated starter.

Ricko's picture
Ricko

Just thought I'd give an update on how this flour did. This dough had a pleasant smell, like wet fresh cut maple wood. I love the smell of fresh working dough.


The oven spring seemed to be a little more than the Sir-Lancelot, which I can adjust hopefully in my final rise time.


It also required less water at the mix than did the Sir-Lancelot.


As for final taste, all the loaves I gave out resulted in no comments in taste differences. So overall, I guess I'm pleased with the results. This is fine with me as I can get 100# of the Kyrol flour for less than the price of one 50# bag of the Sir-Lancelot!

Pjacobs's picture
Pjacobs

Glad to hear all went well with the Kyrol. ConAgra mills some nice flours Kyrol among them. I would buy the unbleached next time though. I have tried there Eagle Creek flour mill from hard white white spring wheat and I was very good, just very hard to get. I got lucky and sent me some but I was told they do not generally deal with less than a semi load and who near 50,000 pounds of bread flour? Also, a good flour that is availabe that was a surprise to me was Montana Wheats white all-purpose flour which is a bit of a misnomer: the protein level is 14 or above and it was a bit of a shock to see it rise as high as the professional high Gluten flour I normal get. It's called All Trumps and is milled by General Mills in Kansas City. It is available in many places. In any event, glad to read your report.


Phil Jacobs

Elagins's picture
Elagins

although potassium bromate is widely recognized as an effective dough conditioner that accelerates gluten development and improves extensibility, it's also widely regarded as a carcinogen, and its use is banned in all the industrialized countries except the good ol US of A; and only California requires products containing potassium bromate to carry a warning label. i'd avoid it like the plague.