Tag: Yeast baking

Based on email correspondence from the company, the protein percentage in Robin Hood bread flour is approximately 13%. This higher-than-average protein content is specifically engineered to provide the strong gluten network necessary for yeasted breads and other structural baking projects.

With some high-gluten flour varieties containing up to 14.2% protein, bakers can achieve superior elasticity and structure for yeasted goods. Understanding what flour has 14 percent protein is key to producing chewy bread, bagels, and pizza crusts with a professional-quality texture.

While bread flour already has a high protein content, adding vital wheat gluten further boosts its strength, leading to a more structured and chewy final product. This concentrated protein enhances the gluten network, allowing the dough to trap more gas and achieve a superior rise.