The Fresh Loaf

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Milling High Protein Soft Wheat

MarjVelacruz's picture

Milling High Protein Soft Wheat



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


Thank you.

MarjVelacruz's picture

We are getting a hard time to get low protein flour and cannot supply our clients which are producing biscuits.


pmccool's picture

you could:

  • Blend in wheat or other starch
  • Blend in oat flour
  • Blend in barley flour

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.