General Mills Full Strength
A step down from All Trumps in protein (13.5% vs 14.2%) but still very strong. Better balance of strength and workability for bakers who find All Trumps too aggressive. Creates chewy pizza and excellent bread. Easier to work with for home bakers attempting NY-style.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 62% |
Ash Content | 0.5% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
General Mills General Mills Full Strength is 13.5% protein, a recommended hydration range of 60–70%, and 62% absorption. A step down from All Trumps in protein (13.5% vs 14.2%) but still very strong. Better balance of strength and workability for bakers who find All Trumps too aggressive. Creates chewy pizza and excellent bread. Easier to work with for home bakers attempting NY-style. It ferments best over 5.5–18.7 hours at room temp (22°C). Slightly less aggressive than All Trumps. Good balance of strength and workability.