Hi Barb, yes, the formula for increasing the protein percentage with Vital Wheat Gluten is: adding 1% VWG (as compared to the weight of the flour in your recipe) will increase the protein percentage by .06%. So, say you wanted to increase your Unbleached All-Purpose flour (11.7%) to something closer to the protein percentage of our Bread flour (12.7%), you need an increase of 1%. In this case I would add 2% VWG to increase the protein by 1.2%. Say your recipe had 600g of flour, this would look like: 600 X .02 = 12g of VWG to make the protein percentage approximately equal to 12.9%. Note that flour that has been adjusted for protein content with VWG won't perform exactly like a higher protein flour, and you may need to adjust the hydration of your recipe a bit, since VWG absorbs a fair amount of liquid. 

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