Hi.
How do you mill a 11.5 %P SWW and convert to 9.5%P (max) flour?
Thank you.
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
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