The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gold Medal All Trumps

  • Pin It
mattie405's picture
mattie405

Gold Medal All Trumps

My boss bought me a 25 pound bag of Gold Medal All Trumps Bakers High Gluten Enriched Bromated Bleached Flour as a gift for me because I always make pizza for his young son. I have normally used KA flours for my breads and pizza and haven't tried this stuff he got me. Has anyone here used this flour before? Is it made for a particular kind of baking? Bread, pizza, bagels etc? I know certain recipies say to use regular AP flour and others specify other types, I would take it that this is a stronger flour than an AP. Before I tear into this bag I'd like to know if there is a particular baked good that this flour is made for, and if there is anything I shouldn't attempt to make with it. Thanks.........mattie

RFMonaco's picture
RFMonaco

#1 uses on the list list here:



50121 All Trumps · Specialty breads  · Bagels  · Hearth breads  · Kaiser rolls  · Thin crust pizza  · Hard rolls  Unbleached, Enriched, Malted

http://www.gmflour.com/gmflour/flour.aspx?type=EHarvestKing#50121

mattie405's picture
mattie405

Thanks RF, looks like I am set for pizza flour for a few weeks although I might try making some NY style Kaiser rolls. The number on the bag I have here isn't listed on the site you linked tho, the one on my bag is 50115 and mine is bleached. mattie

nbicomputers's picture
nbicomputers

 


All TRUMPS,

WHEAT FLOUR, Bleached, Bromated, Enriched, Malted

Code         Size           Mills

50115          25#          KC

50111          50#          AV BU KC

50110        100#          AV BU

Revision Date 01/01/05       

ALLTRUMPS BL BR ENR MT

ING Code 249774

 

DEFINITION

  • This product shall be of food grade and in all respects, including labeling, in compliance with the Federal Food, Drug and Cosmetic Act of 1938 as amended and all applicable regulations there under. It shall meet FDA Food Standards for Enriched Bromated Wheat Flour as found in 21 CFR 137.160.
  • A high quality spring wheat high gluten flour milled from a selected blend of hard wheat. Wheat selection is to be consistent with optimum baking characteristics and performance. Wide variations in the type of wheat utilized for this flour are not permitted. The flour shall be produced under sanitary conditions in accordance with GMPs.

 

 

PACKAGING/SHELF LIFE/STORAGE CONDITIONS/PALLET CONFIGURATION

  1. The package consists of 25, 50, & 100 lb. multi-wall paper bags.
  2. Stored according to GMPs at <80°F and 70% R.H., the shelf life is 1 year from the date of manufacture.
  • 3. To preserve quality, dry storage at room temperature with regular inspection and rotation is recommended.

Size

Bags/Pallet

Bags/Layer

Gross Wt./Bag

Cube

Pallet Dimension

100#

24

3

100.3

2.6

48"H/40"W/48"D

50#

50

5

50.5

1.3

48"H/41.5"W/52"D

25#

96

8

25.5

0.65

48"H/40"W/48"D

             

 

PHYSICAL CHARACTERISTICS

  1. Color - Clean, bright creamy white, free of bran specks.
  2. The product shall be free of rancid, bitter, musty or other undesirable flavors or odors.
  3. The product shall be as free of all types of foreign material as can be achieved through GMPs.
  4. Falling Number -   200 - 240 sec.

 

KOSHER APPROVAL: Orthodox Union

ALLERGEN INFORMATION: Allergen - Wheat

INGREDIENT LEGEND:

    Wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid.

 

CHEMICAL COMPOSITION (14.0% Moisture basis)

TREATMENT:

  1. Moisture

14.0%

Maximum

  • 1. Enriched
  1. Barley Malt
  1. Protein

14.2%

+/- 0.3%

  • 3. Bleached
  • 4. Potassium Bromate
  1. Ash

0.54%

+/- 0.03%

 

     

      12 - 16 ppm

           

 

NUTRITION (Approx. per 100G)

 

MICROBIAL GUIDELINES: Listed as guidelines as opposed to controllable specifications

Calories

353

 

Thiamin (B1)

0.64

mg

Standard Plate Count

<50,000/g

Protein

14.2

g

Riboflavin (B2)

0.40

mg

Coliforms

<500/g

Fat

1.1

g

Niacin

5.30

mg

Yeast

<500/g

   Saturated

0.17

g

Folic Acid

0.15

mg

Mold

<500/g

   Trans Fat

0.0

g

Iron

4.40

mg

C.P Staph

<10/g

   MonoUnsaturated

0.09

g

Sodium

1.0

mg

E. Coli

<3/g

   PolyUnsaturated

0.48

g

Potassium

105

mg

Salmonella

Negative

Carbohydrate

70.6

g

Phosphorus

95

mg

 

 

   Complex

69.3

g

 

 

 

 

 

   Sugars

1.3

g

 

 

 

 

 

Dietary Fiber

2.9

g

 

 

 

 

 

   Soluble

1.8

g

 

 

 

 

 

   Insoluble

1.2

g

 

 

 

 

 

joshua shuffman's picture
joshua shuffman

jeez, louise!  give the lady a straight answer, for god's sake!  all trumps is high gluten BREAD flour.  use it as you would King Arthur Sir Lancelot.  Makes good bread.  Makes good pizza dough.  Avoid it for pancakes and biscuits.  the only difference i've found between all-trumps and sir lancelot is that all trumps is bromated, so you can't feel as self righteous about using it.  on the plus side, it was free.

klmeat's picture
klmeat

what the label doesn't tell you is all  gold medal flour unless labeled organic , is a GMO product

suave's picture
suave

I don't know what's more distressing - that you believe it matters on physiological level or that you don't even know what gm crops exist out there.  But I guess these things go hand in hand.

dghdctr's picture
dghdctr

Hello,


No disrespect intended toward any bakers who like using high-gluten flour for all their breads -- if you want it, use it.


I can tell you that high-gluten flour (flour typically in the range of 13.5-14% protein) was designed for use in challah, bagels, manufactured pizza shells, and breads that need the extra gluten boost, like whole-grain mixture breads, and many rye varieties.  The miller (such as General Mills) will list "breads" as a generic use for this product, but that's not very precise.  It's presence in a baguette dough is like using a howitzer to till your garden.


Pluses: Very high protein supports lots of dead weight (soaked grains, bran, nuts, raisins) while giving good volume.  Gives bagels their chew.  Withstands the rigors of high-volume baking machinery like dividers, sheeters, and moulders.  Can be mixed with unusually weak white bread flours to boost their strength when needed.


Minuses:  What is perfect for a bagel is too chewy for most European-style hearthbreads.  Requires longer mixing because of the super-high gluten levels.  Creates a flexible, rubbery crust instead of the crisp crust you get with hard winter wheat flour (11.3-12% protein).  Extended mixing times incorporate extra oxygen into the dough, which destroys the flavor and aromas that come from carotene pigments. 


High-gluten flour is great for what it's designed to do, but extra-high protein is not optimal for all breads.  In fact, it's not the answer for most white breads. 


--Dan DiMuzio

Susan's picture
Susan

I prefer to use GM All Trumps 50143, which is unbromated and unbleached, malted and enriched.  You folks must be on the East Coast, with all that talk of bromated flour.  My sourdough is chewy and stretchy, just the way we like it.  When I make biscuits, tho, we find the cheapest bleached flour makes the best ones.  In a nutshell, find what you like and use it.


Mattie, maybe you could trade it in for a bag of 50143?  If not, use it for pizzas, try it out for a loaf of bread (add a little more water than usual), and don't worry about it.


Susan from San Diego

PeterPiper's picture
PeterPiper

Susan,


I'm in the SD area and have been using GM All Trumps as well.  It has performed well and gives good chew.  When I want something a little more tender I mix it with AP flour, the ratio depending on the amount of chew I want.  I don't know where you get yours, but Lakeside Bakery Supply has the All Trumps for around $15 for a 50# bag.


-Peter

Susan's picture
Susan

That's my supplier, too, for at least the past couple of years.  Nice people out there.  I've used both All Trumps and Bouncer and am happy with both.  I'd like to find some Wheat Montana AP to try, but haven't located anything other than their whole wheat.  Please let me know if you see any.


Susan from San Diego

mattie405's picture
mattie405

Thanks to all for your answers, I guess I will mix this with some regular AP for pizzas and give it a try. I had asked my boss to order me some Durham flour to try but his being from Italy (and shaky on his english) and the language problems between us makes for some interesting translations and a sort of comedy routine the customers get a kick out of, most of them come they say just to hear the two of us trying to converse with each other, I must admit we do have lots of fun at work and I sometimes feel guilty taking a paycheck for it. Thanks again everyone.....now off to the kitchen to mix up some pizza dough for tomorrow. mattie