Group 3
Group 3 contains soft varieties for biscuit, cake and other flours where the main requirement is for soft-milling characteristics, low protein, good extraction rates and an extensible but not elastic gluten.
Group 3 contains soft varieties for biscuit, cake and other flours where the main requirement is for soft-milling characteristics, low protein, good extraction rates and an extensible but not elastic gluten.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
Find out more here