Third or fourth patent flour produced in split run milling when they take
top patent (all purpose). It is higher in gluten content. Also the amount
of diastatic malt flour added for enzyme activity. Check the falling
number.

"Josh Meyer" > wrote in message
om...
> I'm trying to figure out why NYC bagels are so much better than those
> in other parts of the country. Anyone have a suggestion about what
> kind of flour to use?
>
> Josh