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Message: <blockquote data-quote="Mad as Fish" data-source="post: 143858" data-attributes="member: 396">The mills at Cork dock have been removed to make way for high rise flats and offices certainly.The older bread made from low protein wheats was different altogether from todays white pan.Millers want High protein flour because it holds on to water better and the gluten (a protein itself) gives the dough its elasticity. These qualities enable bakers to sell more air and water  and less flour in  loaf. It used to be called the Chorley Wood process, it's now referred to as something else, but I forget what.I hear the same from farmers, that they could grow milling wheat if the money was right and the outlet was here, but I think that's being a little optimistic TBH. One wet summer would have the mills buying the wheat in from abroad and they wouldn't be quick to return to the home grown stuff.</blockquote>

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