SC - Tech info re Biscuits - OOP

[Vanishwood at aol.com]

In a message dated 1/7/99 10:58:12 PM EST, sheltons at conterra.com writes:

<< levels are prevalent among Southern brands.  Perhaps someone with a
 greater knowledge of baking can explain the discrepency? >>

According to our baking goods product manager...

The reason why most regional southern brands have lower protein content is due
to the fact that flour milling operations use the local wheat.  The wheat in
the south has that chacteristic.  Most mills do not ship wheat cross country
and use whatever is local.  However, Pillsbury, being national in scope, will
tend to standardize its formultaion across the country and is the reason why
you will see some differences among brands.

Ethelwulf


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