Protein Content
Determination of raw protein
The determination of raw protein is an especially “expensive” inspection for the miller.
Wheat purchases are primarily, in addition to the standard commercial criteria (exchange usages), based on protein content.
Most often, the following rule applies: The higher the protein content, the more expensive the raw product. We say “most often” because higher protein content does not always mean better baking quality. -> see additional analyses.
The average protein content of wheat is between 12 to 15%, depending on the year of harvest.
