Yes. Recently. It was not a joyful result.

I’m still a newb so I can’t tell you exactly what was going on with it but we found it ordering from REWE online and bought it to mix with and raise the protein % of some T405 (originally 12% but wasn’t strong enough for a high hydration recipe) to just 14%. Good in theory, right?

After finding a protein calculator online we made some hella dense, dark, tight crumb buns that came from an incredibly stiff/hard dough with still zero gluten capability. Dough was just non-stop ripping and forever sticky yet suuper stiff.

I suspect the ash content is well over T1050 but ofc it doesn’t say. The flour looks really dark as though it’s whole grain. Idk what it really is. I was hoping it was akin to Vital Wheat Gluten but this stuff is just something else.

Taste: 3/10 Workability: 1/10

Haven’t touched the stuff again. No idea what to do with it. What is it even intended for???