Protein Content
Percentage of protein in flour (mainly glutenins and gliadins). A simple indicator, correlated — but not equivalent — to strength.
Protein Content is measured on grain or on flour (Kjeldahl or near-infrared method). Indicative benchmarks: 9–10% for biscuit-making, 10.5–12% for everyday bread-making, 12–14% for strong breads and viennoiserie. Two flours with the same Protein Content can have very different W values: it is the quality of the gluten, not just its quantity, that creates strength. Protein Content is used to sort wheat at reception; W and P/L refine the diagnosis.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.