John Koerner & Company - Koerner Food Distribution

Gluten Supplementation Table

HOW TO ADD DRY GLUTEN TO INCREASE PROTEIN CONTENT

To increase the protein of a flour from any of the levels shown in the first vertical column at left to any of the levels in the top horizontal row, add to every 100 lbs. of flour the amount in pounds of vital wheat gluten shown at the intersection of the corresponding column. Commercial vital wheat gluten averages 75% protein, "as is" basis (5 to 7% moisture).

DESIRED PROTEIN CONTENT

CURRENT PROTEIN LEVEL OF FLOUR	7%	8%	9%	10%	11%	12%	13%	14%	15%	16%	17%
6%	1.47	2.99	4.55	6.15	7.81	9.25	11.29	13.11	15.00	16.95	18.97
7%	--	1.49	3.03	4.62	6.25	7.94	9.68	11.47	13.33	15.25	17.24
8%	--	--	1.52	3.08	4.69	6.35	8.06	9.84	11.67	13.56	15.52
9%	--	--	--	1.54	3.13	4.76	6.45	8.20	10.00	11.86	13.79
10%	--	--	--	--	1.56	3.17	4.84	6.56	8.33	10.17	12.07
11%	--	--	--	--	--	1.59	3.23	4.92	6.67	8.47	10.34
12%	--	--	--	--	--	--	1.61	3.28	5.00	6.78	8.62
13%	--	--	--	--	--	--	--	1.64	3.33	5.08	6.90
14%	--	--	--	--	--	--	--	--	1.67	3.39	5.17
15%	--	--	--	--	--	--	--	--	--	1.69	3.45
16%	--	--	--	--	--	--	--	--	--	--	1.72