Lynn, it seems like you might be using the information on the nutritional panel to make these calculations. For any flour made in the United States, those numbers are rounded to the nearest gram. So while the number we provide (9.4%) is calculated accurately per 100 grams, the numbers on the nutritional panel are calculated per serving and then rounded to the nearest gram. Because protein content is so important to bakers, we choose to provide the more accurate number on our packaging, rather than leaving people to calculate it based on the required but far less precise numbers given in the nutritional panel, or calling the company directly. Hope this helps! Kat@KAF

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