Jeff

October 26, 2023 at 7:26pm

I have a couple of technical questions. How is the gluten-forming protein content determined? And, are the specs reported for the retail flours (e.g, 100% Whole Wheat, 13.2% GFP) determined by the same method as the commercial bakery products (e.g, Whole Wheat #14050 , 14% protein)? Thanks.

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