How it works: Blend protein is a weighted average: (weight 1 × protein 1 + weight 2 × protein 2 + weight 3 × protein 3) ÷ total weight. For a target, flour 3 (if used) is fixed, and flours 1 and 2 share the rest: flour 1 = rest × (protein 2 - needed) ÷ (protein 2 - protein 1), where "needed" is the protein the rest must carry. Protein figures come from the nutrition label (protein ÷ serving weight × 100) and vary by brand and harvest.

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Blending flours with a purpose

Mixing flours is how many bakers fine-tune a dough. A little whole wheat adds flavour, a softer flour makes a tender sandwich loaf, a stronger one gives pizza more chew. Protein content is the common thread: it is the best single number for predicting how much gluten a flour can build, and so how strong and elastic the dough will be.

This calculator works in two directions. Give it the flours you plan to combine and it tells you the protein of the blend. Or set a target protein and it works out the weight of each flour. It is for home bakers who read flour labels and want predictable dough.

A weighted average

The protein of a blend is an average weighted by weight: each flour’s protein multiplied by its share of the mix. 700 g of one flour and 300 g of another contribute 70% and 30% of the result. Aiming for a target runs the same sum backwards. With two flours there is exactly one pair of weights that lands on the target, as long as the target sits between the two protein levels.

One caution: not all protein behaves the same. Whole wheat has more protein than white flour, but bran and germ get in the way of gluten, so a whole wheat blend at 13% will not act like a white flour at 13%. Use the number to compare similar flours, and trust the dough for the rest.

Two ways to use it

Under What do you want to know?, choose Protein of my blend or Weights for a target protein.
For each flour, enter the protein, for example Flour 1 protein and Flour 2 protein. In the blend direction, also enter Flour 1 weight and Flour 2 weight.
Add a third flour under Flour 3 (optional) if you use one. When aiming for a target, its weight stays fixed and flours 1 and 2 make up the rest.
For a target, enter Total flour and Target protein.

The results show Blend protein, the weights of each flour in target mode, the Total flour, the grams of protein in the blend and each flour’s share.

Putting numbers in

With Protein of my blend selected: a country loaf uses 700 g of bread flour at 12.7% and 300 g of whole wheat at 14%. The calculator returns:

Blend protein: 13.09%
Total flour: 1,000 g
Protein in the blend: 131 g
Flour 1 share: 70%
Flour 2 share: 30%

With Weights for a target protein selected: for a softer sandwich loaf you want 12% protein in 1,000 g, using all-purpose flour at 11.7% and bread flour at 12.7%. The answer is Flour 1: 700 g and Flour 2: 300 g, with Blend protein confirming 12%.

Now keep 150 g of a 14% whole wheat in the mix as flour 3 and ask for 12.5%. The calculator splits the remaining 850 g into 395 g of all-purpose and 455 g of bread flour. Ask for 12% with that whole wheat still in, though, and it replies “With these flours the blend can only reach 12.05% to 12.9% protein.” The whole wheat alone pushes the average too high.

Tips for blending

Read the label for each bag. Protein varies by brand and even by harvest, so the default figures are only a start.
Blend by weight. Volume measures of different flours differ a lot; the cups to grams converter helps if a recipe gives cups.
Keep hydration in mind. Higher-protein and whole grain flours usually take more water.
Make one change at a time. Shift the blend by a percent or two between bakes so you can see what it does.
Short of bread flour altogether? The bread flour substitute calculator adds vital wheat gluten to all-purpose instead.

Once the blend is set, the baker’s percentage calculator treats all the flours together as 100%, and the pizza dough calculator takes the total flour weight straight in.

Things bakers ask about flour protein

What protein should pizza flour have?

Many pizza doughs work well somewhere around 12 to 13.5%. Very hot ovens and long cold ferments often suit the higher end; a home oven and a quick dough can use less.

Why does my target come back as unreachable?

The target has to sit between the lowest and highest protein you can make from the flours given. With a third flour fixed, that range narrows, and the calculator tells you the limits.

Is higher protein always better for bread?

No. More protein makes a stronger, chewier dough, which suits bagels and crusty loaves but can make soft rolls tough. Match the flour to the bread.

Do I need to change anything else when I change the blend?

Often the water. Stronger and whole grain flours absorb more, so hold a little back and add it as the dough comes together.