Calculateur de Mélange de Protéines de Farine — Formule

How to Blend Flours for Target Protein

Formula (Weighted Average / Alligation)

Flour B fraction = (Target - Flour A protein) / (Flour B protein - Flour A protein)

Flour A fraction = 1 - Flour B fraction

This linear blending formula works because protein content mixes proportionally by weight. It assumes both flours have the same moisture content (approximately true for most commercial flours).

Common Flour Proteins

  • Cake flour: 7-9%
  • All-purpose flour: 10-11.5%
  • Bread flour: 12-13%
  • High-gluten flour: 14-14.5%
  • Vital wheat gluten: 75-80%

    • Exemple Résolu

    Blend 10% AP flour and 14% bread flour to get 12% protein, 500 g total.

    1. Flour B fraction = (12 - 10) / (14 - 10) = 2/4 = 0.50
    2. Flour A = 500 x 0.50 = 250 g
    3. Flour B = 500 x 0.50 = 250 g
    4. Check: (250 x 10 + 250 x 14) / 500 = 12.0%