ConAgra First Clear Flour. First evaluation.

Light yellow color with greyish tint.

Comparison of its color (left) to that of bread flour

It forms soft dough, again, darker in color than bread flour.

Absorption is approximately 70%. This means that 14 g of flour absorb 10g water to give medium consistency dough that no longer sticks to fingers and keeps shape.

Gluten content
34% at 20 min
35% at 60 min
38% at 180 min mark.
Gluten color is good, yellow

Slightly darker, greyer, than light yellow gluten of good bread flour (bread flour gluten is on right side)

It is tougher than bread flour gluten, i.e. it resists stretching, tears easily.
Bread flour gluten on the left, clear flour gluten on the right

At 78% hydration level, 1.5% salt, 500g of Conagra First Clear  make dough that rises to the level of 3.2L during fermentation to Max Volume. Test loaf from such plain yeast dough, nothing added but yeast, salt and water in 2.2L tin, fully proofed prior to baking.

Baked test loaf #1 78% hydration

Baked test loaf #2 70% hydration, baked in a pan #7 (1.8L volume)

Detailed results of test bakes will be reported separately.

This flour corresponds to Swiss Ruchmehl flour (Farine bise, Farina bigia), which is clear flour left after patent is separated in milling @90% extraction, and to Russian 2nd grade flour (мука хлебопекарная 2сорт) - clear flour separated from patent flours in milling at 72-78% extraction rate.

Its composition is reported by the seller (NYBakers.com) as
Ash 0.99%
Protein 13.4-16.1%
Carbohydrates, total 70.8%
Fat 1.65%
Fiber 6.7%

And its miller, Progressive Baker mill, member of ConAgra foods, reports it to be

Analytical Specification	Standard
Moisture %	14.0	Maximum
Ash % (14% M.B.)	0.85	Maximum
Protein % (14% M.B.)	14.0	Maximum
Falling number value	260	+/- 30

Nutritional Information

Based on 100g

• Fat: 1.41g
• Carbohydrates: 69.74g
• Calories: 362
• Total Dietary Fiber: 2.4