Given that Gluten is expensive shouldn millers make sure that they buy wheat with sufficient protein?
A. A logical question, but the subject of economic grist’s carries further considerations, probably the most important one being that flour must be suitable for the purpose for which it is intended and where we discuss gluten addition versus gristing to achieve protein levels, then bread flour is generally the subject. Almost invariably, gluten addition is the more economic way of producing not only the required protein, but also a product more suited to modern production methods. Generally wheats which are ‘Class 1’ with protein levels of around 13 -13.5% are used, perhaps with slightly lower protein wheats such as Soissons, which improve crumb colour and texture. The most commonly used non EC imported wheat is Canadian Western Red Springs with an average (Dumas) protein of 16.5%. While the gluten in this wheat is of higher quality its inclusion in a grist to any significant degree is only justified for the smaller craft bakeries producing a traditional long fermentation type bread wi
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