Flour Blending Calculator

Blend different flours to achieve your target protein content

Flour protein content directly affects gluten development. Higher protein = stronger gluten = chewier bread. Blending flours lets you customize texture and flavor.

Protein Guidelines

8-10%: Tender breads, pastries
11-12%: All-purpose, pizza
12-14%: Artisan bread, sourdough
14%+: Bagels, high-gluten applications

Why Blend?

Add nutrition with whole grains
Adjust gluten strength
Create unique flavors
Use up partial bags of flour

Target

Target Protein %

Blend Result

12.8%

Blend Protein

0.8% above target

Total Weight

500g

Your Flour Blend

Add flours and adjust weights to hit your target

Flour Type	Protein %	Weight (g)	Ratio
			80%
			20%

Common Flour Protein Levels

Reference values (actual protein varies by brand)

Flour Type	Protein %	Notes
Bread Flour	12.5%	Strong gluten, good structure
All-Purpose	10.5%	Versatile, moderate gluten
Whole Wheat	14%	Nutty flavor, dense texture
White Whole Wheat	13%	Milder than red wheat
Rye (Dark)	9%	Earthy, dense, sticky
Rye (Light)	7%	Milder rye flavor
Spelt	12%	Nutty, slightly sweet
Einkorn	13%	Ancient grain, golden color
Kamut/Khorasan	14%	Buttery, sweet
Durum/Semolina	13%	Yellow, for pasta/bread
Type 00 (Italian)	11%	Fine, extensible, for pizza
Pastry Flour	8.5%	Tender crumb, low gluten