sf > wrote in news:1ot6b51rqudr71bg3rl4s7mr82fac1jt31@
4ax.com:

> On Fri, 18 Sep 2009 09:16:47 GMT, PeterL2 >
> wrote:
>
>>sf > wrote in news:ehe6b5ppda1shekhh5rt50sauiligvuvf2@
>>4ax.com:
>>
>>>
>>> Looking at one of my cooking magazines and came across an ad for
King
>>> Arthur Flour. It both perplexed and amused me. The ad says....
>>>
>>> unbleached
>>> white whole wheat
>>> flour
>>>
>>> HUH? Whazzat mean? Sounds like something for everyone.
>>>
>>
>>http://www.kingarthurflour.com/
>
> Do you think I would have asked if I understood what the h*ll they
> were talking about? It's either whole wheat or white, not both.
>


What, you can't read English???

From that website............

White Whole Wheat Flour

King Arthur White Whole Wheat Flour has all the fiber and nutrition of
traditional whole wheat, with a milder flavor and lighter color. A tasty
way to add whole grains to your diet.

Milled from hard white wheat berry. Nothing is added, nothing is taken
away.


Hard white wheat

Hard white wheat has a high protein content and thus is good at
producing gluten, the elastic component of a dough that can capture and
hold carbon dioxide (the gas produced by yeast that raises your dough).
Unlike red wheat, white wheat lacks some of the pigmentation in the bran
layer of the wheat berry; since that pigment carries an astringent
flavor, white wheat is lighter in both color and flavor. It is grown
primarily in Kansas and is a winter wheat crop.

After eons of farmers and then scientists isolating and encouraging the
genetic development of more “user friendly” characteristics, there are
over 30,000 varieties of wheat today, each with its own merits. Most
simply, we can classify current wheat varieties as some combination of
each of the following: hard or soft, red or white, winter or spring.

* Hard wheat has a higher protein content than soft wheat and thus
produces more gluten, the elastic component of a dough that can capture
and hold carbon dioxide (the gas produced by yeast that raises your
dough). Therefore, hard wheat is critical for yeast-leavened baked
goods, but is also appropriate for a wide range of baking.
* Hard winter wheat is planted in the fall, mainly in Texas,
Oklahoma, Kansas, Nebraska and other prairie states. It grows until it’s
about five inches tall, and then with the onset of winter and cold
weather, it becomes dormant under snow cover, and continues growing the
following spring. It’s harvested in late spring and early summer. The
protein content of hard winter wheat ranges between 10 and 12 percent.
* Hard spring wheat grows predominantly in the Dakotas, Minnesota
and Montana, as well as in Canada, where the climate is more severe.
It’s planted in the spring and harvested in late summer and early fall.
Generally, the farther north you go, the more spring wheat you’ll find
and the greater the levels of protein – generally 12 to 14 percent.
* Soft wheat has a larger percentage of carbohydrates and thus less
gluten-forming protein. Soft wheat can be red or white, and is almost
always winter wheat. Soft winter wheat is grown primarily east of the
Mississippi, from Missouri and Illinois east to Virginia and the
Carolinas in the South and New York in the North. There are also
important crops of soft white wheat in the Pacific Northwest. Soft wheat
is used to make cake and pastry flour.
* The color of wheat relates to pigments found primarily in the
bran. Both hard and soft wheat can be either red or white. White wheat
varieties simply lack some of the pigment that gives red wheat its dark
color.



Whole Wheat Flour

America’s top-selling whole wheat flour, King Arthur Traditional 100%
Whole Wheat Flour includes all the nutrition, flavor, and texture of the
bran and germ in everything you bake with it.

Milled from a single stream of 100% of the hard red spring wheat berry
grown in the northern Great Plains. Nothing is added, nothing is taken
away.


Hard red spring wheat

Hard red spring wheat is typically higher in protein content than hard
red winter wheat and thus is very good at producing gluten, the elastic
component of a dough that can capture and hold carbon dioxide (the gas
produced by yeast that raises your dough), making it ideal for breads,
rolls, and pizza. Planted in the spring in the Dakotas, Minnesota,
Montana and Canada, hard red spring wheat is harvested in late summer
and early fall. It gets its red color from pigmentation in the bran
layer of the wheat berry.

After eons of farmers and then scientists isolating and encouraging the
genetic development of more “user friendly” characteristics, there are
over 30,000 varieties of wheat today, each with its own merits. Most
simply, we can classify current wheat varieties as some combination of
each of the following: hard or soft, red or white, winter or spring.

* Hard wheat has a higher protein content than soft wheat and thus
produces more gluten, the elastic component of a dough that can capture
and hold carbon dioxide. Therefore, hard wheat is critical for yeast-
leavened baked goods, but is also appropriate for a wide range of
baking.
* Hard winter wheat is planted in the fall, mainly in Texas,
Oklahoma, Kansas, Nebraska and other prairie states. It grows until it’s
about five inches tall, and then with the onset of winter and cold
weather, it becomes dormant under snow cover, and continues growing the
following spring. It’s harvested in late spring and early summer. The
protein content of hard winter wheat ranges between 10 and 12 percent.
* Hard spring wheat grows predominantly in the Dakotas, Minnesota
and Montana, as well as in Canada, where the climate is more severe.
It’s planted in the spring and harvested in late summer and early fall.
Generally, the farther north you go, the more spring wheat you’ll find
and the greater the levels of protein – generally 12 to 14 percent.
* Soft wheat has a larger percentage of carbohydrates and thus less
gluten-forming protein. Soft wheat can be red or white, and is almost
always winter wheat. Soft winter wheat is grown primarily east of the
Mississippi, from Missouri and Illinois east to Virginia and the
Carolinas in the South and New York in the North. There are also
important crops of soft white wheat in the Pacific Northwest. Soft wheat
is used to make cake and pastry flour.
* The color of wheat relates to pigments found primarily in the
bran. Both hard and soft wheat can be either red or white. White wheat
varieties simply lack the pigment that gives red wheat its dark color.


Why you’ll love this flour. Its fine grind and 14% protein content
produce whole-wheat breads with a hearty texture and higher rise.