Is the equivalent of vital wheat gluten?

Hi there! Thanks for your question. High Gluten Flour is going to be a different product compared to Vital Wheat Gluten. They are not one in the same and it is not recommended to swap them 1:1. Vital Wheat Gluten is generally added to a flour when you are looking to have extra strength in a recipe. Happy Baking! Ryan@KA

Is this the same as Sir lancilot flour ?

Hi Yana, This is the retail equivalent of our Sir Lancelot High-Gluten Flour and it is milled to the same protein content. It should behave very similarly in recipes . Happy Baking! Clara@KA

How can this be 14.2% protein when 4/30=13.3%?

Hi Ray, The grams of protein listed on the nutritional panel are rounded to the nearest gram. 14.2% of 30 grams = 4.26 grams. This is then rounded to the 4 grams that you see listed. Happy Baking! Clara@KA

is this flour strong enough for making Panettone which ideally uses 15% protein flour?

Hi Urbayer, This flour is 14.2 % protein. We often make Panetonne with All Purpose or Bread Flour, so it would certainly be strong enough for our recipes. However, if your recipe depends on having 15% protein, we cannot guarantee success with this flour. Happy baking! Clara@KA