Flour Protein Blending Calculator
Need 12% protein but only have 10.5% all-purpose and 14% bread flour? Enter both flours and a target to get the exact split by weight.
Results
- Use flour B (10.5% protein)
- 333 g
- Achieved protein
- 11.5%
How blending works
Protein percentages mix linearly by weight: if you want 11.5% from a 12% bread flour and a 10% all-purpose, three quarters of the blend must be the bread flour. Protein roughly tracks gluten potential, which is why it predicts dough strength and oven spring better than flour name or color.
Typical flour protein content
| Flour | Protein | Source |
|---|---|---|
| All-purpose (US) | 10-11.5% | USDA FoodData Central; brand labels |
| Bread flour (US) | 11.5-13% | Brand nutrition labels |
| Strong white (UK) | 12-13.5% | UK flour miller specifications |
| Type 550 (DE) | 10-11.5% | German milling standard (Typenzahl references ash, protein varies by mill) |
| Whole wheat | 12-14% | USDA FoodData Central; brand labels |
Frequently asked questions
Why does protein percentage matter?
Protein largely determines gluten potential, which drives dough strength, water absorption and oven spring. Bread flour at 12-13% holds structure in open-crumb loaves; all-purpose around 10.5-11% suits softer bakes.
Can I blend all-purpose with vital wheat gluten instead?
Yes - vital wheat gluten is around 75-80% protein, so a small amount goes a long way. This calculator covers flour-to-flour blends; for gluten additions, add roughly (target - base) / 75 grams per 100 g of flour, then adjust by results.
Where do I find my flour protein number?
On the nutrition label: protein grams per 100 g of flour is the protein percentage. If the label lists per serving, scale it to 100 g.