General Mills Full Strength
General Mills
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.
Optimal hydration: 60% – 70%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-19 hoursat 22°C
TestedSlightly less aggressive than All Trumps. Good balance of strength and workability.
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Best For
Pizza Classica
Technical Specifications
Absorption | 62% |
Ash Content | 0.5% |
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.