Anyone tried AllTrumps flour? I know many famous pizzerias use it.
Anyone tried AllTrumps flour? I know many famous pizzerias use it.
by slowandintheway
29 Comments
slowandintheway
It is 14.2% protein and comes in 50 lbs. bags. Thinking of buying some locally but will need to share it, as it will go bad before I use that much.
nanometric
Have tried the unbleached / unbromated version (probably made ~30 pizzas with it). It handled exceptionally well and made a crust w/great texture, but had little flavor. I imagine it was designed primarily for ease of production.
orlandethic
I’ve used both the bromated and unbromated versions with success. I’d recommended going unbromated for health concerns, as potassium bromate is linked to kidney problems and other issues.
I mostly use Grain Craft Power Flour now and love it.
mrcoffeeandmrfixit
This and KAF’s Sir Lancelot are the go to for pizza and bagel shops, and used by a lot of bakeries as a certain % of the flour to get more lift out of them. Especially when using nice single source flours.
Get the unbromated All Trumps. KAF is only unbromated.
Once you use these flours, it’s really hard to not use them as it makes doughs so much better.
German9425
Make Flour Great Again
Upbeat_Instruction98
I just ran my first test batch and mine came bromated. Gonna switch to unbromated.
My batch went really well with a 65% hydration with two days cold + 2 hours on the counter prior to bake.
I noticed a marked improvement in the crust as far as crispiness.
alphalucid
What an unfortunate name
ZmO83
Its the best flour. Tremendous. Its the greatest flour in the history of flours. All other flours in the the history of flours are terrible, believe me.
KingGooseMan3881
I use it on a daily basis at my pizza shop, fantastic flower
GoodOmens
Makes bangin bagels too!
115 gram balls
Scale to how many balls you want…
* 58% Water * 1.4% diastatic malt powder – important for proper flavor * 2% salt * 0.43% IDY
Boil in a solution with ~2.5% malt syrup and a tsp of salt and bake for 2min on bagel boards, flip and bake for ~ another 20min at 450.
BungleCrungus
Place I work at uses it. Makes some Pretty good dough, I’m a fan
6disc_cdchanger
I bought a giant bag of this stuff and made one batch before learning what bromated was. Am I going to do any damage if I use the whole bag before buying unbromated? I don’t want to waste it but I also don’t want to harm myself or my family using it
juicyheaven
Lets build a crust.. a huugee crustt..
ethorthedinosaur
We used it at our pizza shop, NY style.
LazyAnonBoner
In general, you’ll get better results from focusing on your process than chasing flour. If this stuff is easily available and you can store 25#/50# of flour, pull the trigger. But us home bakers will do fine with any high protein bread flour for NYC style.
ConBroMitch
Anyone know where to source smaller bags of this? I’d love to try it, but I can’t justify a 50lbs bag for home use!
…well, maybe I *could* justify it.
Alternative-Ad-9247
Great stuff
Flarpppp
The best flour we use it at our pizza shop and it’s the best in town by farrrrr
alliuminati
Bleached. Yuck
104848
thought it was cane but it was Gold Medal Flour…
Brian_Lefebvre
A lot of people, very smart flour people, they come to me and they tell me, “sir.” And they call me sir. They say, “sir, this is an unbelievable flour, one of the strongest flours.” And they say it very strongly. And frankly, what’s happening with flour is a very sad thing, and not a lot of people are talking about it. But this is a tremendous flour and a very big bag. You need strong hands to carry a bag like this.
Chezuscrust
I used to use it quite a bit at a pizzeria I worked at. It makes a quality dough that is strong and fun to play with, but I don’t like the flavor at all. Super boring and flat. The bromated version messed up mine and some co-workers guts too.
martialarcher
I have. I prefer General Mills supreme. It’s slightly lower protein than altrumps and gave me a slightly less tough crust for my recipe.
danwilzzz
It’s what most NYC pizza joints use!
midnightcom
Yep I get the 20 lb bag at GFS and keep it in a food safe bucket. I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. It’s great and has a high gluten content necessary for pizza dough.
GhostOfLouBrock
the best flour, I walked in and said wow what nice flour
drizzlefoot321
Pretty much any commercially available flour is fine, as long as the protein / ash content / mill size meets your needs. All trumps would only be better in my book if it was cheaper than say comparable king Arthur / central mill / Caputo product.
johnnyziz
Get your hands on the unbleached All Trump’s or King Arthur Sir Lancelot instead.
Rojelioenescabeche
That flour is responsible for all kinds of missing dough.
29 Comments
It is 14.2% protein and comes in 50 lbs. bags. Thinking of buying some locally but will need to share it, as it will go bad before I use that much.
Have tried the unbleached / unbromated version (probably made ~30 pizzas with it). It handled exceptionally well and made a crust w/great texture, but had little flavor. I imagine it was designed primarily for ease of production.
I’ve used both the bromated and unbromated versions with success. I’d recommended going unbromated for health concerns, as potassium bromate is linked to kidney problems and other issues.
I mostly use Grain Craft Power Flour now and love it.
This and KAF’s Sir Lancelot are the go to for pizza and bagel shops, and used by a lot of bakeries as a certain % of the flour to get more lift out of them. Especially when using nice single source flours.
Get the unbromated All Trumps. KAF is only unbromated.
Once you use these flours, it’s really hard to not use them as it makes doughs so much better.
Make Flour Great Again
I just ran my first test batch and mine came bromated. Gonna switch to unbromated.
My batch went really well with a 65% hydration with two days cold + 2 hours on the counter prior to bake.
I noticed a marked improvement in the crust as far as crispiness.
What an unfortunate name
Its the best flour. Tremendous. Its the greatest flour in the history of flours. All other flours in the the history of flours are terrible, believe me.
I use it on a daily basis at my pizza shop, fantastic flower
Makes bangin bagels too!
115 gram balls
Scale to how many balls you want…
* 58% Water
* 1.4% diastatic malt powder – important for proper flavor
* 2% salt
* 0.43% IDY
Boil in a solution with ~2.5% malt syrup and a tsp of salt and bake for 2min on bagel boards, flip and bake for ~ another 20min at 450.
Place I work at uses it. Makes some Pretty good dough, I’m a fan
I bought a giant bag of this stuff and made one batch before learning what bromated was. Am I going to do any damage if I use the whole bag before buying unbromated? I don’t want to waste it but I also don’t want to harm myself or my family using it
Lets build a crust.. a huugee crustt..
We used it at our pizza shop, NY style.
In general, you’ll get better results from focusing on your process than chasing flour. If this stuff is easily available and you can store 25#/50# of flour, pull the trigger. But us home bakers will do fine with any high protein bread flour for NYC style.
Anyone know where to source smaller bags of this? I’d love to try it, but I can’t justify a 50lbs bag for home use!
…well, maybe I *could* justify it.
Great stuff
The best flour we use it at our pizza shop and it’s the best in town by farrrrr
Bleached. Yuck
thought it was cane but it was Gold Medal Flour…
A lot of people, very smart flour people, they come to me and they tell me, “sir.” And they call me sir. They say, “sir, this is an unbelievable flour, one of the strongest flours.” And they say it very strongly. And frankly, what’s happening with flour is a very sad thing, and not a lot of people are talking about it. But this is a tremendous flour and a very big bag. You need strong hands to carry a bag like this.
I used to use it quite a bit at a pizzeria I worked at. It makes a quality dough that is strong and fun to play with, but I don’t like the flavor at all. Super boring and flat. The bromated version messed up mine and some co-workers guts too.
I have. I prefer General Mills supreme. It’s slightly lower protein than altrumps and gave me a slightly less tough crust for my recipe.
It’s what most NYC pizza joints use!
Yep I get the 20 lb bag at GFS and keep it in a food safe bucket. I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. It’s great and has a high gluten content necessary for pizza dough.
the best flour, I walked in and said wow what nice flour
Pretty much any commercially available flour is fine, as long as the protein / ash content / mill size meets your needs. All trumps would only be better in my book if it was cheaper than say comparable king Arthur / central mill / Caputo product.
Get your hands on the unbleached All Trump’s or King Arthur Sir Lancelot instead.
That flour is responsible for all kinds of missing dough.