On Sun, 2 Apr 2017 21:25:38 -0400, Ed Pawlowski > wrote:

>On 4/2/2017 8:59 PM, U.S. Janet B. wrote:
>
>>>>
>>>> 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?
>>
>> I'm sorry, but you are very wrong. You think (example) Wonderbread is
>> going to risk a couple of train car loads of flour making a mess of a
>> week's worth of production? I never said anything about using
>> chemicals to change the profile of a flour.
>> Janet US
>>
>
>http://www.namamillers.org/education...lling-process/
>
>Grinding wheat
>The wheat kernels are now ready to be milled into flour. The modern
>milling process is a gradual reduction of the wheat kernels through a
>process of grinding and sifting. The millers’ skill is analyzing the
>wheat and then blending it to meet the requirements of the end use. This
>science of analysis, blending, grinding, sifting and blending again
>results in consistent end products.
>
>Finished product testing
>After milling, lab tests are run to ensure that the flour meets
>specifications. Millers also conduct routine monitoring of indicator
>natural organisms. Although dry flour does not provide an environment
>that is conducive to microbial growth, it is important to understand
>that flour is a minimally processed agricultural ingredient and is not a
>ready-to-eat product. Flour is not intended to be consumed raw. The heat
>processes of baking, frying, boiling and cooking are adequate to destroy
>any pathogens that may be present in flour and reduce the potential risk
>of food borne illness.
>

thank you for the assist
Janet US