W value of American all-purpose flour?

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Does anyone know the W value of American (U.S.) all-purpose flour, either for specific brands or just the range that is typical? Or where I can find this?

I don't think there is one answer. Its not something that the mills advertise. and it would  vary by brand etc.

Here's the closest thing I have found to an answer.  and it only gives ranges:

http://theartisan.net/Flours_One.htm

scroll down to table IX.

good luck.