In a message dated 02/12/2000 3:47:47 AM Pacific Standard Time,
bread-bakers-errors@lists.best.com writes:
<< Always see bread flour refereed to as higher in protein, usually 12-13
grams. That refers to grams/what? Cup, 100 grams or what? >>
Mike,
I always hear the 12-13 number you refer to as a percentages, rather than
grams (i.e., bread flour is 12-13 percent protein). The higher the
percentage of protein, the stronger the potential for gluten development
(which is why it is used in breads).
Sherri