On Sun, 02 Apr 2017 15:23:08 -0600, U.S. Janet B. >
wrote:

>On Sun, 02 Apr 2017 15:18:32 -0400, wrote:
>
>>Dave Smith wrote:
>>>
>>>I can picture someone using a measuring cup to scoop out flour for
>>>weighing. Thinking that the 4.2 oz they need is how much a cup of flour
>>>weighs, they get out their measuring cup, level it off and dump it onto
>>>the scale. Bingo... 4.2 oz. Voila.... weighing is more accurate. ;-)
>>
>>On a humid day that 4.2 ounces will consist of less flour and more
>>water. Professional bakers judge by sight, sound, and feel, not so
>>much by weight or volume... When a recipe calls for 100 pounds of
>>flour they tend to hold back about 5 pounds and they'll adjust by
>>adding some of that bench flour as needed. Baking is really no more
>>precise an enterprise than cooking.
>>Keep in mind that flour is made from grain, a produce crop, every
>>batch/lot is different and behaves differently... a bakery is not a
>>phamaceutical endeaver.
>>
>
>Sheldon, mills these days analyze the flour output and adjust to make
>it conform to specific standards.

Nonsense! Mills deal with grain as it comes from the fields, lot
numbers are stamped on the packaging and how it's used is totally up
to the bakers. Mills make a small attempt to analyze different wheat
crops for protein content but in the end the grain is what it is, they
don't make any effort to chemically change it's analysis, that would
be highly illegal in the US. However the USDA and major suppliers
check for chemfert levels; insecticides and chemical fertilizers. In
the US you buy hard wheat, soft wheat, winter wheat, etc. but within
parameters that's what you get, however content varies as all crops
vary... have you ever seen a Vitamin C content on a bag of oranges at
the stupidmarket?