Protein Content: USA, France, and Italy
I have read that protein content is measured differently in the USA and France.
In the USA the protein by weight percentage is considered with flour that contains 14% humidity, while in France the protein by weight percentage is considered with flour that is dry.
In other words, for any given flour product, a protein content by weight percentage as its regarded in the USA will have a lower value than the protein content by weight percentage as it is measured in France.
For example; a French flour listed as 12% protein content would seem to have a 10% protein content in the USA system.
So, here is my question: How do Italian flour product labels compare? Is a Tipo 00 12% protein flour the same percentage that one would encounter in France or in the USA?
I appreciate that hard and soft qualities are not described by overall protein by weight percentage quantities, but I want to make sure I understand what the protein information, however limited is attempting to convey,