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:
- Protein: 11.25%
- Falling number: 354
Wit Wolkering (bottom photo)
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.