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    • Profile PhotoYehoshua
      Post count: 2

      I was wondering if anyone knows what the ideal protein level should be in spelt flour, for baking spelt crackers

    • Profile PhotoMark Floerke
      Post count: 223

      Hello @perlman. Ideal for your application is a bit subjective.  As with wheat, the other aspect is the quality, or functionality of the protein.  You can read more about spelt on BAKERpedia here:

      As you are making crackers, I would conclude that a lower protein would be more desirable, as in the cracker industry where wheat flour is used.  Traditional wheat crackers are produced predominantly using soft wheat flour that is between 9-11% protein, most crop years.  Various growing conditions will impact protein quantity and quality.

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