June 9, 2017 - 11:06pm
Costco ap flour
Hi i bough a 50# of allporpouse flour at costco harvest brand and when i made bread i add 3 tbs of vital gluten bough in whole foods is ok the ratio? Or wath do you recomend me i read 1% but i am not sure thanks
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The Red Star Yeast company suggests adding 1 teaspoon of vital wheat gluten to 1 cup of all-purpose flour; Cook's Thesaurus recommends 2 teaspoons of gluten per 1 cup of flour; TipNut.com recommends adding 1 tablespoon of gluten to an unspecified amount of all-purpose flour; and Better Homes and Gardens suggests 1 to 3 ...May 27, 2015How to Convert All-Purpose Flour to Bread Flour | LIVESTRONG.COMwww.livestrong.com/article/557311-how-to-convert-all-purpose-flour-to-bread-flour/
To figure out the gluten content after adding VWG, you need to know the gluten % in the Costco AP and in the VWG (which is not 100% gluten).
And it's even harder to guess if 3 Tbs is a good amount without knowing how much flour you're adding it to.
How much gluten forming proteins of each of the 2 proteins that form gluten are in the base AP flour, How much gluten forming proteins are in your VWG and how much gluten forming proteins you want to end up with. Only 2 of the 30 proteins in flour make gluten and no one knows how much of each of them are in any flour or VWG plus all VWG are not the same. So the best we can is use the protein listed fir the flour and VWG to calculate what the right addition of VWG might be based on total protein and what amount you want.
If you want to take 10% protein AP flour to 12% protein and your VWG is 65% protein, the calculations would be as follows. Each 100 g of base AP flour would have 10 grams of protein in it but you want it to have 12 g or 2 grams more. Since your VWG is only 65% protein you need to add 1.5 g of it for eacj 1 gram of protein required. So 3 g of VWG added to the mix will give you close to 12% . Since you now have 103 g in the mix and 12 g of protein which works out to 11.6% protein. So to get it right you have to up the amount if VWG by 35% to account for the 35% of the weight of the VWG that is not protein.
So adding 4 g or VWG will get you closer to the 12% we want. This gives you a total mix of 104 g with the protein amount of 12.6 g or 12.1% protein. Still, since we don't know how much of the 2 gluten forming proteins are in the flour or the VWG, we are just guessing at best.