I was so eager to order flour that I might have missed that this isn't the AP or Bread flour I was after. Does anyone know what this would be akin to from the grocery store flour aisle?
THankk you! I had hoped it was bread flour but was a tiny bit worried by the words like bleached, bromated, enriched, and malted. I'm used to buying on from the grocery!
If you're doing a yeasted pan loaf, it should be fine.
If you're doing sourdough artisan (hearth) style, with mostly white flour, then the bleached and bromated aspect may make a difference, if you were previously using King Arthur flour (which is Unbleached and Unbromated).
Part # 53395 is the same flour, 12.6% protein, but is UNbleached, and UNbromated.
I spent a day or so researching General Mills (Gold Medal) flour here:
Enriched is where the non whole wheat flour has had minerals added to give it the nutritional equivalent of the whole wheat. It is a requirement in the UK. Tis a good thing.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/full-strength-bromated-enriched-malted-50lb
RG: The photo shows part # 53381. You linked to part # 53391.
53381 is bleached and bromated. 53391 is unbleached and also bromated.j
53395 is UNbleached, and UNbromated.
All are varieties of the trade name "Full Strength" and 12.6% protein, .56% ash.
Here's the link to the manufacturer's page:
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/full-strength-bleached-bromated-enriched-malted-50lb
It is part # 53381, aka 53381000. It's bleached, bromated, enriched, and malted, 12.6% protein.
12.6% puts it well in "Bread Flour" territory. King Arthur Bread Flour is 12.5%.
Scroll down, click the + next to "Features and details" and you can see the 12.6% protein spec.
On the right side of the page, there is a link to a PDF tech sheet, and see that it is .56 % ash +-.03%.
(And this assumes that the seller used the correct picture. Sometimes the picture and the actual part/description don't match.)
THankk you! I had hoped it was bread flour but was a tiny bit worried by the words like bleached, bromated, enriched, and malted. I'm used to buying on from the grocery!
If you're doing a yeasted pan loaf, it should be fine.
If you're doing sourdough artisan (hearth) style, with mostly white flour, then the bleached and bromated aspect may make a difference, if you were previously using King Arthur flour (which is Unbleached and Unbromated).
Part # 53395 is the same flour, 12.6% protein, but is UNbleached, and UNbromated.
I spent a day or so researching General Mills (Gold Medal) flour here:
https://www.generalmillscf.com/products/category/flour
I made a list of all their flour that is UNbleached, and UNbromated (ie, artisan type flour), and at least 11% protein:
http://www.thefreshloaf.com/node/62291/experience-w-general-mills-50-lb-flour
Good luck! and bon appétit.
Enriched is where the non whole wheat flour has had minerals added to give it the nutritional equivalent of the whole wheat. It is a requirement in the UK. Tis a good thing.
I think thats right anyway. In UK we call it 'fortified'.