Pandough
All Trumps High-Gluten Flour

General Mills All Trumps High-Gluten Flour

Very StrongFlag of USUnited States

General Mills Gold Medal All Trumps high-gluten flour at 14.2% protein (±0.2 on foodservice sheets). Hard spring wheat workhorse for NY-style pizza, bagels, and hearth breads. Sold bromated and unbromated. Spec sheets list protein, ash, and Hagberg falling number as a 200-250 s band - not Chopin W.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 64–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

General Mills Gold Medal All Trumps high-gluten flour at 14.2% protein (±0.2 on foodservice sheets). Hard spring wheat workhorse for NY-style pizza, bagels, and hearth breads. Sold bromated and unbromated. Spec sheets list protein, ash, and Hagberg falling number as a 200-250 s band - not Chopin W.

General Mills All Trumps High-Gluten Flour fermentation range

The catalog window for General Mills All Trumps High-Gluten Flour is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

high-gluten, ny-style, industry-standard, professional, bromated, chewy, america

Bakes with this flour

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Technical Specifications

Absorption
64%

All Trumps High-Gluten Flour vs All-Purpose Flour

All-Purpose Flour
All-Purpose Flour
Strength
Very StrongStrong
Protein
14.2%11.7%-2.5%
Hydration
——
Maturation
6-12h 22°C—