Below is a simple formula for boosting the protein content of whatever flour you have to a higher protein level:
X = (0.775 - D) /(0.775 - Y), where:
X = fraction of the base flour you want use
D = Desired fraction of protein
Y = Your flour's protein level
0.775 is the nominal fraction of protein in Bob's Red Mill Vital Wheat Gluten (75%-80% protein). If your VWG differs, use that fraction in place of 0.775.
Example for KA BF, which is 12.7 % (0. 127 as a decimal fraction) protein. Assume you want to boost the protein to 14% (0.14 as a decimal fraction). So, D = 0.14 and Y = 0.127.
X = (0.775 - 0.14) / ( 0.775 - 0.127)
So,
X = 0.635 / 0.648
X = .9799 or roughly 0.98.
This means 98% of your flour should be your base flour and 2% should be VWG.
Be SURE and use VWG and not some other gluten product!
EDIT ADD-ON: No need to do the arithmetic anymore because a version of this is now in MBMorgan 's and scottranda 's Excel Baker's Toolkit spreadsheet. Find it here: https://pitmaster.amazingribs.com/fo...el-spreadsheet
X = (0.775 - D) /(0.775 - Y), where:
X = fraction of the base flour you want use
D = Desired fraction of protein
Y = Your flour's protein level
0.775 is the nominal fraction of protein in Bob's Red Mill Vital Wheat Gluten (75%-80% protein). If your VWG differs, use that fraction in place of 0.775.
Example for KA BF, which is 12.7 % (0. 127 as a decimal fraction) protein. Assume you want to boost the protein to 14% (0.14 as a decimal fraction). So, D = 0.14 and Y = 0.127.
X = (0.775 - 0.14) / ( 0.775 - 0.127)
So,
X = 0.635 / 0.648
X = .9799 or roughly 0.98.
This means 98% of your flour should be your base flour and 2% should be VWG.
Be SURE and use VWG and not some other gluten product!
EDIT ADD-ON: No need to do the arithmetic anymore because a version of this is now in MBMorgan 's and scottranda 's Excel Baker's Toolkit spreadsheet. Find it here: https://pitmaster.amazingribs.com/fo...el-spreadsheet
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