Some info to share:
"Dakota Prairie's line of organic flours are specifically developed to meet the needs of discriminating manufacturers. Offering a level of flavor, consistency and reliability never before available in organic flours. Dakota Prairie will make a noticeable difference in your products and on your bottom line.
* break down of a wheat kernelAll of our grains with gluten are 100% Organic.
* Dedicated gluten-fee facility is certified for organic, non-organic and mix production.
* The flour is never bleached, bromated, enriched and contains no chemical preservatives.
* All of our flours are GMO Free and Identity Preserved.
* Shelf life is twelve months for white flours and six months for whole flours.
* Protein content is relative to water absorption, gluten strength and finished product attributes, such as texture and appearance. Low protein content is desired for crisp or tender products, such as snacks, wraps, tortillas or cakes. High protein content is desired for products with chewy texture, such as pan bread and hearth bread. Higher protein content usually requires more water and a longer mixing time to achieve optimum dough consistency. Gluten-free flours are milled in a dedicated gluten- free facility and tested for gluten levels. Our tests will detect gluten levels of > 20ppm (> 10ppm gliadin).
* Wheat consists of three basic parts: the bran (red in diagram), the germ (yellow/green) and the endosperm (white).
* Ash is the mineral that remains in the flour - artisan bread bakers prefer higher ash values.
* Milling white flour removes the bran thus reducing the protein, vitamin, mineral and fiber content.
* Straight flour uses most to all of the endosperm
* Patent flour is the purest and highest-quality commercial wheat flour available. Patent flour is made from the center portion of the endosperm.
* Flour performs a number of functions in baked goods: it provides structure; it binds and absorbs; it affects keeping qualities; it affects flavor; it imparts nutritional value. Not every flour is going to do the same job well so we provide many flours.
* Over 40 different flours are available from Dakota Prairie Organic Flour for your baking needs.
* If you are adding gluten to your flours, try our White or White High Gluten made with 100% Organic Hard Red Spring Wheat. You’ll save time and money."
These folks do sell to the general public. Here are their protein content listings:
Variety: (clicks for additional information)
Type: Protein: Ash:
HARD RED WINTER WHEAT--
Bronze white 10% min 0.65 max
Gold white 10.5% min 0.65 max
Whole Wheat whole 11% min
HARD RED SPRING WHEAT--
Silver white 11.5% min 0.65 max
White Patent white 12% min 0.50 max
White white 12.5% min 0.65 max
White High Gluten white 13.5% min 0.65 max
Bakers Special intermediate 13% min
Premium Whole Wheat whole 13% min
Can you buy gluten??? That will increase your protein. You can get more information here:
Flour information