"Ulrike Westphal" > wrote in message >...

>
> Thanks for your detailed explanation. I just mixed 500 g Type 550 (11 %
> protein) with 20 g gluten flour (80% protein), so this mixture contains
> 13,7 % protein. The next trial has begun and tomorrow I know more...
>
> Ulrike

Oh, wait a minute..... be careful you maybe adding too much gluten to
your flour than what you are expecting for.
Your 20 gram of gluten plus 500 gram 11% protein flour will result to:
20 grams of gluten in the total mixture of 520 grams( 500 grams flour
+ 20 grams gluten) which actually is 3.85 % gluten ( added) that
provides 3.85 x0.75( protein content of wheat gluten)= 2.85 % .
So 3.85 x 0.75 + 96.15 x0.11=13.46 % wheat protein( total).A really
strong flour.But that is related in strength to the hard spring wheat.
If your target is just 11.7%-1.8 then you should use only 1.25%% wheat
gluten.
It will be 6.25 grams wheat gluten + 493.75 grams flour x 0.11( flour
protein)= 500 grams in all with a total calcutated protein of 1.25 x
0.75 + 98.75 x 0.11= 11.8 %In total wheat protein content calculation
..

Roy