New York-style bagels with an intense chew are usually made with high-gluten flour that has a protein percentage at or above 14%.
Use this tool to determine how much vital wheat protein (VWP) to add to your flour to achieve your desired protein percentage. Simply enter your flour’s current protein content, your target protein percentage, and the amount of flour you’re using – the calculator will tell you exactly how much VWP to add.
Vital Wheat Gluten
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Understanding VWP Purity: When purchasing vital wheat protein (VWP), it’s important to know that even the highest quality products are typically 75-85% protein, never 100%.
To determine the actual protein percentage in your VWP, check the nutrition label and divide the protein grams by the total serving size, then multiply by 100.
For example, if 100g contains 80g of protein, your VWP is 80% protein. The remaining percentage consists of natural moisture (6-12%), minerals, and trace amounts of starch and fiber.
Look for products listing only “vital wheat gluten” or “wheat gluten” in the ingredients for maximum purity – avoid blends that include wheat flour or other additives, as these will have lower protein percentages and affect your recipe calculations.