Keynote flour
WebFoodPros.com Chef Forums: The Bakers Dozen: Keynote flour
By Godley (Godley) on Wednesday, October 10, 2001 - 11:43 pm: Edit Post

What is the difference in the keynote flours? I have always used keynote 39 for bread. Recently I was sent some keynote 45 by mistake. Then I saw keynote 80. What do the numbers mean? Protein? Starch? Or ??? Which is harder/softer?

Brian

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