Determining the Protein Content in Flour

The protein content of flour varies depending on the type and brand. The following flours are categorized based on their protein content.

*Cake & Pastry Flour*: 7 – 9 % protein
*All-Purpose Flour*: 10 – 12% protein
*Bread Flour*: 12 – 16% protein
*Whole-Wheat Flour*: 16% protein

*To determine the exact protein content of flour*, look at the nutritional information on the package. For example, if the nutritional information displays 12 grams of protein per 100 grams of flour, the protein content is 12%.

However, if the nutritional information is displayed in something other than “per 100” grams, you need to do some math.
If there is 4 grams of protein per 30 grams of flour, you need to multiply 4 by the number 100 and then divide by 30 (*see example below*).

4 g protein per 30 g flour
4 x 100 = 400
400 / 30 = 13.33

This flour has a protein content of 13.33%.

*Use this formula to determine the percentage of protein in flour*:

(x) grams of protein per (y) grams of flour
(x) x 100 = (z)
(z) / (y) = % of protein content in the flour