The legendary NY pizzeria workhorse flour at 14.2% protein. Creates extremely stretchy, chewy dough that holds up to heavy toppings and commercial pizza ovens. Many NY-style shops swear by it exclusively. Not subtle - designed for a specific strong, chewy pizza style. Available in 50lb bags for food service.
The legendary NY pizzeria workhorse flour at 14.2% protein. Creates extremely stretchy, chewy dough that holds up to heavy toppings and commercial pizza ovens. Many NY-style shops swear by it exclusively. Not subtle - designed for a specific strong, chewy pizza style. Available in 50lb bags for food service.
The catalog window for General Mills All Trumps (High Gluten) is 6.1–21.4 hours at 22°C (72°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.
pizza, ny-style, very-high-protein, professional, commercial
Absorption | 65% |
Ash Content | 0.5% |
General Mills All Trumps (High Gluten) | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.2% | 11.7%-2.5% |
Hydration | — | — |
Maturation | 6.1-21.4h 22°C | — |
