I am just wondering if this flour is similar to wondra flour. has anyone ever used it? I am not sure how to determine what the protein amount is. In RHC Rose states that the percentage of protein for wondra is 9.8 percent. On the label for the robin hood best for blending flour it states there is 4 grams of protein per 1/4 cup. I am just wondering if I can use it in place of wondra flour for genoise.
On the web site, it says that the 1/4 cup is 30 grams, so if you take 4/30 = 13.3 percent protein, which is a lot higher than cake flour. Plus, the web site indicates only that it’s finely milled; I gather that Wondra is pregelatinized so that it blends better than plain flour.