Hi Richard, here is how we calculate the added gluten provided by the Vital Wheat Gluten: for each 1% vital wheat gluten added to a recipe (based on the weight of the flour), the protein percentage will increase by .6%. So, for example, if you wanted to increase the protein percentage of our Unbleached All-Purpose Flour (11.7%) to something closer to the percentage of our Bread Flour (12.7%), you could add 2% VWG, which would bring the protein percentage up to 12.9%. Keep in mind, also, that VWG is a thirsty ingredient, so you may also need to increase the hydration of your dough a bit. 

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