"Better for Bread"

says 4g protein to 30 g serving size.which would be 13.33 % if taken literally.  Like all things like this less than truth in advertising, there is wiggle room for rounding.  30 g could be rounded down from 30.49 g and 4 g could be rounded up from 3.51 g.  If you divide 3.51 by 30.49  you get 11.77% protein.  so it is somewhere between 11.77% and 13.33%.  But I'm guessing it is somewhere around 12.55% by taking the average of the high and low possibilities.

Happy baking

ALL-PURPOSE FLOUR, BLEACHED & UNBLEACHED, NATIONAL BRANDS - 10 to 11.5% protein

Best Use: makes average biscuits, cookies, muffins, pancakes, pie crusts, pizza crusts, quick breads, waffles, yeast breads.
-Gold Medal All-Purpose Flour, 10.5%
-Pillsbury Best All-Purpose Flour, 10 to 11.5%
-Pioneer All-Purpose Flour, 10%
-White Wings All-Purpose Flour, 10%
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ALL-PURPOSE FLOUR, NORTHERN, BLEACHED & UNBLEACHED - 11.5 to 12% protein
Best Use: cream puffs, puff pastry, yeast breads, pizza crusts.
-Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
-King Arthur All-Purpose Flour, 11.7%
-Robin Hood All-Purpose Flour, 12.0%
-Five Roses All Purpose Flour, 13.0%.                                                                                                                         -Rogers All-Purpose Flour, 13.0% 

BREAD FLOUR - 12 to 13.3% protein
Best Use: traditional yeast breads, bread machine, pizza crusts, pasta.
-Gold Medal Better For Bread, 12% 
-King Arthur Unbleached Bread Flour, 12.7%
-Pillsbury Best Bread Flour, 12.9%
-White Lily Unbleached Bread Flour, 11.7%