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    • Profile PhotoYehoshua
      Post count: 2

      I have been involved
      for several years in producing a run of Passover spelt crackers for people
      with wheat intolerance. The Passover crackers consist of only flour and
      water, nothing else. This year, the spelt dough was extremely difficult to
      work with, it was like rubber. The Grain came from the Ukraine. I was
      wondering if you can help me figure out what is it that causes it to be
      like rubber. Is it the high protein content? Is it the way it is ground?
      I would like to avoid this problem for our next run, would it be better
      to use American grown grains?

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