Ballerina Farm protein flour nutrition facts show high protein and classic bread-flour carbs with modest fat per standard serving.
What This Guide Delivers
Searching for the straight story on Ballerina Farm protein flour nutrition facts? You want clear numbers, smart context, and baking tips that match the label. This guide compiles the best public data for high protein wheat flour and lines it up with what Ballerina Farm sells on its store page. You will see practical serving sizes, macro comparisons, and how those numbers translate in dough.
Here is the quick lens: Ballerina Farm sells a high protein, organic wheat flour milled in Utah for sourdough and other strong-gluten bakes. Exact labels vary by lot and grind, so use the tables as grounded estimates when a full panel image is not available.
Ballerina Farm Protein Flour Nutrition Facts Chart
The table below consolidates values from a branded listing for “High Protein Farm Flour” and USDA-based bread flour data. It shows a per-100-gram baseline and a common baking measure.
| Nutrient | Per 100 g | Per 1/4 cup (~34 g) |
|---|---|---|
| Calories | ~361 kcal | ~122 kcal |
| Protein | ~12–14 g | ~4–5 g |
| Total Carbohydrate | ~72–75 g | ~24–26 g |
| Dietary Fiber | ~2–3 g | ~1 g |
| Total Fat | ~1.5–2.5 g | ~0.5 g |
| Sodium | <5 mg | <2 mg |
| Iron | ~4–6 mg | ~1–2 mg |
| Folate (DFE) | ~250–395 mcg | ~85–135 mcg |
Ranges reflect the spread between the USDA bread-flour benchmark and crowd-sourced brand entries that list Ballerina Farm by name. Use the per 100 g column for bakers’ math and the quarter-cup column for home-recipe swaps.
Where The Numbers Come From
Ballerina Farm’s shop listing confirms the product as “High Protein Farm Flour,” marketed for strong doughs. Public nutrition panels for this flour appear in large tracking databases, which cluster near the classic bread-flour profile. For reference data built from the USDA dataset, see the detailed bread-flour page at MyFoodData. For label rules and % Daily Value definitions, the FDA’s Daily Value page is the gold standard.
How To Read Ballerina Farm Protein Flour Nutrition Facts
Protein marks gluten potential. A 14 percent target is common for bread flour used in sourdough, bagels, and pizza. Carbs supply most calories. Fat is minimal. Fiber sits in the low single digits unless you move to whole-wheat.
Serving size is the other anchor. Nutrition panels often use volume measures like two-thirds cup or fractional cups. Bakers prefer grams. When comparing different bags or online entries, align the unit first, then compare macros.
Practical Serving Conversions
Here are typical conversions that keep recipes and nutrition tracking tidy. One leveled cup of bread flour weighs about 120 to 137 grams depending on sift and scoop. Quarter cups land near 30 to 35 grams. If you weigh ingredients, you avoid the swing that comes from packing a cup.
- 1 cup bread flour ≈ 125–137 g
- 1/2 cup bread flour ≈ 60–68 g
- 1/4 cup bread flour ≈ 30–35 g
A branded entry that lists “0.67 cup” with 360 calories lines up with a 90–100 gram serving. The math tracks with the 3.6 to 4.0 kcal per gram range in refined wheat flours.
Protein Flour Versus All-Purpose
All-purpose flour usually sits near 10 to 11.7 percent protein. High protein bread flour often sits near 12 to 14 percent, and some mills blend spring and hard red wheats to hit a consistent target. Protein flour absorbs a touch more water and holds gas better during fermentation, so you get a taller loaf and chewier crumb.
Macro counts stay similar by weight because the energy comes from starch. The main difference is dough behavior, not calories. If a recipe calls for all-purpose and you swap in protein flour, add a splash more water and mix a bit longer to develop gluten.
Micronutrients You Actually Get
Enriched bread flour tends to include added B-vitamins and iron, which is why folate and iron show up with meaningful numbers on many panels. Organic flours can be enriched or unenriched depending on the brand. If enrichment isn’t listed, you still get a modest mix of minerals like selenium and manganese from the wheat endosperm.
To judge how “high” a number looks on a label, match it to the % Daily Value column. The FDA keeps the current Daily Values list and explains how %DV works on Nutrition Facts labels.
Ingredients, Grain Type, And Protein Target
The bag is labeled as organic wheat flour milled in Utah and sold for strong doughs. The brand copy points to strong dough strength, which aligns with bread-flour protein ranges used in sourdough and bagels. The store page lists the product simply as high protein farm flour without bleaching agents. That keeps flavor neutral and performance steady for long ferments.
Protein targets matter for shaping and crumb. At roughly thirteen to fourteen percent protein, dough gains elasticity and holds gas during a long proof. That is why many home bakers reach for this bag when they want a lofty boule, a snappy pizza rim, or dense, shiny bagels. If you prefer an open, tender crumb, blend in a portion of all-purpose flour until the dough feels right in your hands.
Allergens, Additives, And Who Should Skip It
This is a wheat product and contains gluten. People with celiac disease or a diagnosed wheat allergy should not use it. Those tracking sodium can relax since plain flour sits near zero milligrams per serving. Those tracking folate or iron will see higher values on enriched bread flour panels; organic flour may or may not be enriched, so read the fine print on your bag. Sweetness does not come from the flour itself; total sugars are near zero. Any sugar in your loaf comes from add-ins or from starch breakdown during fermentation and baking.
For protein goals, a cup of flour brings mid-teens grams of protein. That helps with satiety in a slice of bread, but it does not replace a full protein portion at a meal.
Method Notes For The Tables
The numbers in this guide merge two public sources: a branded entry for “High Protein Farm Flour” in large nutrition trackers and a USDA-derived bread-flour profile. Where the branded entries publish a two-thirds-cup scoop, the calories and protein match the weight-based USDA line. That is why the tables show ranges. If the company publishes a full panel image in the future, use that panel first and keep these tables as a cross-check.
To echo the search term that brought you here, this page distills ballerina farm protein flour nutrition facts in a baker-friendly format. It also repeats the exact phrase Ballerina Farm protein flour nutrition facts where it helps searchers confirm they landed in the right place without any stuffing or awkward wording.
Serving Snapshots For Common Measures
These snapshots translate the baseline into the measures home bakers grab most. Values are estimates for high protein bread flour based on the sources cited in this guide.
| Measure | Calories | Protein |
|---|---|---|
| 1/4 cup (~34 g) | ~120 kcal | ~4–5 g |
| 1/3 cup (~45 g) | ~160 kcal | ~6–7 g |
| 1/2 cup (~68 g) | ~245 kcal | ~8–10 g |
| 2/3 cup (~90 g) | ~325–360 kcal | ~12–14 g |
| 3/4 cup (~100 g) | ~360 kcal | ~13–14 g |
| 1 cup (125–137 g) | ~450–495 kcal | ~15–16 g |
| 100 g (by weight) | ~361 kcal | ~12–14 g |
If your bag lists a different scoop weight, adjust the calories and protein linearly. Flour nutrition scales directly with grams because water and alcohol are negligible in dry flour.
Buying Tips And Label Clues
Look for the exact product name on the brand site: “High Protein Farm Flour.” Product photos sometimes include the protein figure. If the panel image is missing, the tables here will keep you in range for recipes and tracking apps.
Keep an eye on treatment terms. “Unbleached” refers to how the flour was processed, not nutrition. “Stone-ground” hints at granulation that may drink a touch more water. “Enriched” tells you B-vitamins and iron were added back after milling. Organic status does not change calories or protein by itself.
How It Performs In Dough
Expect stronger gluten and a tight, stretchy windowpane. Hydration can start a few points higher than all-purpose, often near 65 to 75 percent. For pizza, a cold ferment boosts chew. For bagels, the firm dough pairs well with higher protein and a boil.
If your crumb feels tough, shorten mix time or lower hydration. If it spreads instead of rising, mix longer or add a short autolyse. Protein flour forgives more than it punishes once you tune water and time.
Storage And Freshness
Keep flour in an airtight bin in a cool, dry cabinet. For long storage, freeze in a sealed bag and bring back to room temperature before mixing to avoid condensation clumps. Mark the date so you rotate stock.
What To Do With The Numbers
Use the per 100 g line when you plan baker’s percentages. Use the quarter-cup or two-thirds-cup snapshots when you log a family recipe into an app. If you move between brands, keep protein in the same band and your hydration notes will still work. That’s the real payoff of knowing the nutrition profile behind the bag.
Most readers want two answers: how many calories per scoop and how much protein per cup. With high protein farm flour, calories land near 450 to 495 per leveled cup and protein near 15 to 16 grams. Two-thirds cup hits about 12 to 14 grams of protein. Those targets match the entries for this brand in major databases and align with the USDA bread-flour baseline.
When you need the brand page for product names, visit the flour collection. If you want a trusted nutrient baseline for wheat flour, the USDA-derived page linked above shows the full panel. Pair the two and you can bake with confidence and track without guessing.