Tag: Wheat farming

Across the European Union, the average consumption of bread and bakery products was approximately 57 kg per capita annually as of 2021. The answer to the question, 'Why do Europeans eat so much bread?', is found in a complex and rich history shaped by climate, culture, and social development.

Protein content in wheat can vary significantly, ranging from 10% to over 16% depending on genetics and environmental factors. Understanding how to get high protein in wheat is essential for both farmers aiming for market specifications and home bakers seeking superior flour quality for their products. This process involves a combination of informed agricultural practices and strategic flour preparation methods.