Hi. How do you mill a 11.5 %P SWW and convert to 9.5%P (max) flour? Thank you. Log in or register to post comments We are getting a hard time to get low protein flour and cannot supply our clients which are producing biscuits. Log in or register to post comments you could:Blend in wheat or other starchBlend in oat flourBlend in barley flourNote that adding the oat or barley flour may not lower the overall protein content but they will dilute the gluten content. Adding wheat starch will reduce the protein content while maintaining an all-wheat finished product.Paul Log in or register to post comments
We are getting a hard time to get low protein flour and cannot supply our clients which are producing biscuits. Log in or register to post comments
you could:Blend in wheat or other starchBlend in oat flourBlend in barley flourNote that adding the oat or barley flour may not lower the overall protein content but they will dilute the gluten content. Adding wheat starch will reduce the protein content while maintaining an all-wheat finished product.Paul Log in or register to post comments
We are getting a hard time to get low protein flour and cannot supply our clients which are producing biscuits.
you could:
Note that adding the oat or barley flour may not lower the overall protein content but they will dilute the gluten content. Adding wheat starch will reduce the protein content while maintaining an all-wheat finished product.
Paul