On Sat, 21 Jan 2006 20:24:19 -0500, "hutchndi"
> wrote:

>----- Original Message -----
>From: "hutchndi" >
>To: "hutchndi" >
>Sent: Saturday, January 21, 2006 8:21 PM
>Subject: Bakers Chef
>sorry, replied to you personally
>
>
>> That is odd, it doesn't go back to the same page. Maybe because I surfed
>> there from the members baking circle page? But anyway, they have a home
>> bakers flour page and it lists all purpose and then bread flour, so it is
>> two different things. I guess your saying that their AP is what most
>> consider bread flour?
>>
>

Hi again,

Assuming for the moment that you are responding to me (I'd
have to be a bit of a detective to sort this out <g>) I
would not call it "two different things."

I would say that KA understands that by labeling their
products in that way, they are likely to sell more of 'em.

As I tried to explain at the outset. The protein level of
KA-AP flour is well above the level at which most would
characterize wheat flour as "bread flour."

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."