What’s so wrong with low protein milling wheat?

[teslacoils]

What sort of bread does the 'coils' family run with?

We bake our own.

 

[Dead Rabbits]

Sibling of mine runs a very large flour mill. The spec that they have to provide on the flour is very tightly monitored and controlled. It’s a way more sophisticated process than I ever dreamed. Everything has to be very consistent. On certain years or time of year they are constantly blending to get the right protein levels. Every product calls for a different spec mix etc.

Is modern milling and baking better for you than pre industrial times? Likely not. Could also go into modern wheat varieties as well.

It’s also amazing the premium that gets added to flour based on nothing more than a certain brand on the packaging. They do a lot of co-packing and produce for a couple dozen labels.

 

[Hedger]

They can mill and malt absolutely anything when they choose to

Have you run a mill or maltings?

 

[DrWazzock]

So the upshot is that the industrial bakers use the Chorley Wood process as it’s quick and cheap. But it won’t work with lower protein wheat like the old methods did. So every wheat farmer in the country is expected to lash on nitrogen to reach this protein level just to satisfy an industrial baking process, yet the farmers get blamed for high N usage.
Personally I reckon some of these industrial food manufacturing processes need a rethink, especially regarding their environmental impact back along the chain.

 

[yellow belly]

plenty of wheat is milled that does not get used for bread

soft wheat for biscuits and cakes does not need to be high protein

 

[Still Farming]

Baking quality i think something to do with the gluten and how much stretch it has

Most got allergies these days so gluten free popular allegedly?