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Guest
Hi, Tom,
When you refer to 13.2%-14% as the desired protein level in your take-and-bake flour, is this based on what I understand is called “dry flour weight” or is this a percentage of some other measure?
Thanks in advance for your thoughts.
All the best,
Gregor
When you refer to 13.2%-14% as the desired protein level in your take-and-bake flour, is this based on what I understand is called “dry flour weight” or is this a percentage of some other measure?
Thanks in advance for your thoughts.
All the best,
Gregor