Hi I am making mustards and soon planning to do it commercially too. My question is the rate of mustard powder&wheat flour mixture ratio. Otherwise it's too hot and too expensive to sell. I welcome also other solutions to use less mustard powder. Any recommendations would highly be appreciated.
If want to sell mustard, make mustard, not a stretched fake mustard. You would be cheating your customers and depending on your location the authorities might be after you, too.
The "sharpness" of a mustard is balanced by the ratios of different mustard seeds, white/yellow, brown or black and the temperatures used during preperation. Typically, vinager is added and sometimes other flavouring compounds like other herbs, spices or honey.