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Reply to "Flour is not flour anymore"
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[quote=Anonymous][quote=Anonymous]I work with the largest flour miller in the US. They produce 6 different types of flour which carry different prends and protein contents. They have an innovation lab where they test their flours to make the same product. From those tests, they determine the recipes for the major food producers. Qualifiers are thins like flavor, mouth feel, texture, etc. Blends can change overtime, and it’s not uncommon for flour companies to make small changes if it improves the flours ability to produce a greater number of desirable goods. All purpose flour is the most likely to be changed over time. [/quote] Not OP. This is interesting. Thank you for posting![/quote]
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