At long last, Chiddam Blanc de Mars and Wit Wolkering are ready for your kitchens! I sent them to bakers and the grain lab to give you a sense of how they perform, and here are the lab results to start:

chiddam2Chiddam Blanc de Mars (top photo)

  • Protein: 11.25%
  • Falling number: 354

Wit Wolkering (bottom photo)

Protein: 10.45%

Falling number: 360

These are terrific stats! Soft white wheat, as both these are, typically have protein ranging from 8 to 10%. Falling number indicates how much enzymatic activity there is, which helps bakers know if the flour will ferment well.

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