Capay Mills Newsletter

Our community member - miller/farmer David Kaisel @capaymills recently shared a wonderful series of information in his Newsletter. He describes very well that the mos important aspect in wheat is its protein QUALITY and not quantity.

We also love to see he include a flour quality testing - Alveograph, which he also provides a great description of the specific value W for assessing dough strength that is a combination of both proteins in wheat: glutenins and gliadins.

It is not the quantity, it is the quality! Thank you, David for also sharing about our GSG community. @leynalightman

Read his Newsletter and Join the list here:


Oh YAY! Iā€™m thrilled you shared this- I need to sign Up!!