Calculadora de Mistura de Proteína de Farinha — Formula
## 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%
### 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%
Exemplo Resolvido
Blend 10% AP flour and 14% bread flour to get 12% protein, 500 g total.
- Flour B fraction = (12 - 10) / (14 - 10) = 2/4 = 0.50
- Flour A = 500 x 0.50 = 250 g
- Flour B = 500 x 0.50 = 250 g
- Check: (250 x 10 + 250 x 14) / 500 = 12.0%