BISCUIT- WAFER

low protein flours milled from selected wheat varieties with monitored PL values for biscuit & wafer production. Assuring homogeneous wafer blades & improved pump ability thanks to its low cold viscosity & damaged starch. Protein content really differentiates one flour from another. Soft flours are made from low-protein wheat (5-10% protein content) The higher the protein content, the more gluten it has & the more strength it has! Low protein flour make a more delicate and tender baked good (like a cake or pastry)