Conagra Full Power High Gluten Flour
Unknown
was a 50# bag of Conagra Bread Flour, which I've been using for quite a
while in my kitchen (pizza dough, added to breads, whatever). However,
this particular Costco (Costco Business in Hayward, CA at 22330 Hathaway
Ave.) had Conagra Full Power High Gluten Flour 50# for $17.49 (the Bread
Flour was $12.79). I was tempted to try the "Full Power" it but went
with my usual, from which I know what to expect, partly because although
the Bread Flour is listed as only 3g protein, there was no information
concerning protein content of the "Full Power" or any other content.
Does anyone know this flour and its characteristics?
Dan
Email: dmusicant at pacbell dot net
Barry Harmon
news:vuj2v49bovijrunl8...@4ax.com:
The Conagra web site is singlularly unhelpful. They show a flour names
Powerful but don't give any indication of that's in it. If the bag says
it's a high-gluten flour, then it probably is, but that begs the question
"high" as compared with what?
The "3 g protein" you mention is not a good way to think about flour, but
sometimes it's the only information you have.
I wish all flour millers would provide product data sheets like General
Mills does, but I guess that's asking too much.
Barry
Unknown
wrote:
:Dan Musicant (m...@privacy.net) wrote in
Thank you. I'm not experienced, but I think most flour bags indicate
something concerning protein. However, these brown bags (like ordinary
supermarket bags in terms of color) have nothing whatsoever other than
what I indicate above. I quoted the bag exactly.
Unknown
wrote:
:Dan Musicant (m...@privacy.net) wrote in
Looking at their website I think it's more likely their Producer flour:
High-gluten flour milled from cleaned, sound, hard red spring wheat.
Hearth breads, hard and Kaiser rolls, bagels, European crusty breads,
rye breads, thin-crust pizza, breadsticks, pita and flat breads, English
muffins, specialty pan breads, and croissants.
Or maybe something closely related. Agree, their site is scanty at best
and it's not good that they don't have the flour that I saw ("Full Power
High Gluten") represented.
Barry Harmon
What they sold to the store was probably either flour that was
repackaged and named so as not to conflict with their professional line
or a specially formulated blend for the store. I'd bet on the relabeled
option, but that's just a guess.
I love the "cleaned" claim. In my 1916 US Army field manual for baking,
there is a section devoted to making sure the flour doesn't have any
foreign matter in it.
"All flour, regardless of presumed condition, should be carefully sifted
before using. Small nails, pieces of twine, slivers of wood, etc., in
addition to hard lumps, are frequently removed from flour supposed to
have been put up in the most careful manner."
Barry
Barry
Unknown
:Dan Musicant (m...@privacy.net) wrote in
:news:occbv4psbe17etifm...@4ax.com:
Yes, I figure it's repacked "Producer." That would seem to be the
likeliest scenario. Cleaned I would interpret as seived so as to remove
objects significantly larger than a grain of wheat. What else could it
mean?
Sifted? Seems unlikely, but I don't know. Anyway, I'm set for flour for
quite a while with the Bread Flour 50# bag I bought instead. I think
that my next bag may be this "High Gluten" flour if they still have it.
95%+ of my baking can use the extra gluten and I figure so could my
body. That translates to protein, right?
Speaking of objects in the food, when I buy bulk peanuts in Chinatown, I
look over every nut when I get home. I've picked out several pieces of
twine from their containers and removed multiple nuts that looked
diseased.