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<DIV><FONT face=Arial color=#0000ff size=2><SPAN class=281215719-22052006>FYI
-</SPAN></FONT></DIV>
<DIV><FONT face=Arial color=#0000ff size=2><SPAN
class=281215719-22052006></SPAN></FONT> </DIV>
<DIV><FONT face=Arial color=#0000ff size=2><SPAN class=281215719-22052006>If any
of you are doing cooking/baking and using German recipes which call for
different flour types and how to find USA equivalents...</SPAN></FONT></DIV>
<DIV><FONT face=Arial color=#0000ff size=2><SPAN
class=281215719-22052006></SPAN></FONT> </DIV>
<DIV><FONT face=Arial color=#0000ff size=2><SPAN
class=281215719-22052006>Tirloch</SPAN></FONT></DIV>
<DIV><FONT face=Arial color=#0000ff size=2><SPAN
class=281215719-22052006></SPAN></FONT> </DIV>
<DIV></DIV>
<DIV class=OutlookMessageHeader lang=en-us dir=ltr align=left><FONT face=Tahoma
size=2>-----Original Message-----<BR><B>From:</B> Bakers
[mailto:Bakers@KINGARTHURFLOUR.com] <BR><B>Sent:</B> Monday, May 22, 2006 8:43
AM<BR><B>To:</B> GMT53@ravenstreet.org<BR><B>Subject:</B> RE: Flour
types<BR><BR></FONT></DIV>
<DIV class=Section1>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">Hello,</SPAN></FONT></P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">Thank you for writing.
I have enclosed the information we have. I hope it helps.</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">German flours are
catagorized by the amount of "ash" in the flour, not the amount of protein like
American flours. This makes it hard to come up with an exact replacement. There
are some suggestions below:</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Type 405 - .50 ash - Similar
to American pastry flour</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Try: item #3331 Unbleached
Pastry Flour (9.2% protein, .42 ash)</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">
Item #3338 Italian-Style Flour (8.5% protein, .40-.45 ash) - This is the closest
match, I think</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Type 550 - .50-.58 ash -
Similar to American all-purpose flour</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Try: item #3005 Unbleached
All-Purpose Flour (11.7% protein, .49 ash)</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">
Item #3323 Select Artisan Organic All-Purpose Flour (11.3% protein, .54 ash) -
This is the closest match, I think</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Type 812 - .64-.89 ash -
Similar to American all-purpose flour, but higher ash</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Try: item #3334 French Style
Flour (11.5% protein, .70 ash)</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Type 1050 - 1.05 ash -
Similar to American "First Clear" flour</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Try: item #3337 First Clear
Flour (14.8% protein, .80 ash)</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Type 1600 - 1.60 ash - The
closest you could get to this would be a light-colored whole wheat
flour</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Try: item #3311 White Whole
Wheat (13% protein, 1.80 ash)</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">You request
information on American equivalents to German flours.</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">I contacted our
Head of Bakery Education and he was able to give me these
translations.</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Courier New" size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'"></SPAN></FONT> </P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Very White
404</SPAN></FONT></P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Medium
White/Whole Wheat 1050</SPAN></FONT></P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Whole Wheat
1700 </SPAN></FONT></P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Medium Rye
1150</SPAN></FONT></P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Slightly Darker
1370</SPAN></FONT></P>
<P class=MsoNormal style="TEXT-INDENT: 0.5in"><FONT face="Courier New"
size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: 'Courier New'">Dark Dark Dark
1800 </SPAN></FONT></P>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"></SPAN></FONT> </P>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><B><FONT face="Arial Black"
size=3><SPAN
style="FONT-WEIGHT: bold; FONT-SIZE: 12pt; FONT-FAMILY: 'Arial Black'">USA</SPAN></FONT></B><B><FONT
face="Arial Black"><SPAN style="FONT-WEIGHT: bold; FONT-FAMILY: 'Arial Black'">
vs. European Flour</SPAN></FONT></B></P>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><FONT face=Arial size=1><SPAN
style="FONT-SIZE: 9pt; FONT-FAMILY: Arial">Every now and then, a customer asks
what US flours are equivalent to flours they have used for baking in Europe.
European flours are sold by “Type” with a corresponding number. Here is the
listing; this is particularly appropriate for German flours and the flours of
bordering countries. The flours in parenthesis represent the flours we offer
that would best match the type listed:</SPAN></FONT></P>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><I><FONT face=Arial size=1><SPAN
style="FONT-SIZE: 9pt; FONT-STYLE: italic; FONT-FAMILY: Arial">German /European
Flour by Type Numbers</SPAN></FONT></I><FONT face=Arial size=1><SPAN
style="FONT-SIZE: 9pt; FONT-FAMILY: Arial"> <BR><BR><B><SPAN
style="FONT-WEIGHT: bold">Wheat Flour:</SPAN></B> </SPAN></FONT></P>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><FONT face=Arial size=1><SPAN
style="FONT-SIZE: 9pt; FONT-FAMILY: Arial"><BR>Type 405 - is used for fine
Pastries and Cakes - in Austria it is #480 (Round Table Pastry
Flour)<BR><BR>Type 550 – is used for tender breads, biscuits, croissants,
cookies, and muffins, etc. (King Arthur Unbleached All Purpose
Flour)<BR><BR>Type 1050 – is used for light grayish looking bread – light wheat
flour (White Whole Wheat Flour)<BR><BR>Type 1700 – is for used for hardy bread –
dark wheat flour (Traditional Whole Wheat Flour)<BR><BR><BR><B><SPAN
style="FONT-WEIGHT: bold">Rye</SPAN></B><B><SPAN style="FONT-WEIGHT: bold">
Flour</SPAN></B> <BR><BR>Type 815 – for small pastries – ground very fine (White
Rye Flour)<BR><BR>Type – 997 – or 1150 – for light rye bread – ground fine
(White Rye Flour)<BR><BR>Type – 1150 – for regular rye bread – it is little
darker then 997, but also ground finely - and is called Graubrot (gray bread)
(Medium Rye Flour)<BR><BR>Type – 1370 – dark rye bread, also used for mixed
breads (wheat and rye) is ground even finer (Medium Rye Flour)<BR><BR>Type –
1800 – whole grain rye used for basic for all full grain breads
(Pumpernickel)</SPAN></FONT></P>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><FONT face=Arial size=1><SPAN
style="FONT-SIZE: 9pt; FONT-FAMILY: Arial"></SPAN></FONT> </P>
<P class=MsoNormal style="MARGIN-BOTTOM: 12pt"><FONT face=Arial size=1><SPAN
style="FONT-SIZE: 9pt; FONT-FAMILY: Arial">These are specific types in Germany
and close bordering countries. </SPAN></FONT></P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial"></SPAN></FONT> </P>
<DIV>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">Please contact us again
if we can be of further assistance.</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Times New Roman" color=navy size=3><SPAN
style="FONT-SIZE: 12pt; COLOR: navy"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">Happy
Baking,</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Times New Roman" color=navy size=3><SPAN
style="FONT-SIZE: 12pt; COLOR: navy"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">Mary
Tinkham</SPAN></FONT></P>
<P class=MsoNormal><FONT face="Times New Roman" color=navy size=3><SPAN
style="FONT-SIZE: 12pt; COLOR: navy"></SPAN></FONT> </P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">The Baker's Catalogue,
Inc</SPAN></FONT></P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">800-827-6836</SPAN></FONT></P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial"><A
href="mailto:bakers@kingarthurflour.com">bakers@kingarthurflour.com</A></SPAN></FONT></P>
<P class=MsoNormal><FONT face="Times New Roman" color=navy size=3><SPAN
style="FONT-SIZE: 12pt; COLOR: navy"></SPAN></FONT> </P></DIV>
<DIV>
<DIV class=MsoNormal style="TEXT-ALIGN: center" align=center><FONT
face="Times New Roman" size=3><SPAN style="FONT-SIZE: 12pt">
<HR tabIndex=-1 align=center width="100%" SIZE=2>
</SPAN></FONT></DIV>
<P class=MsoNormal><B><FONT face=Tahoma size=2><SPAN
style="FONT-WEIGHT: bold; FONT-SIZE: 10pt; FONT-FAMILY: Tahoma">From:</SPAN></FONT></B><FONT
face=Tahoma size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Tahoma"> Tom
Bilodeau [mailto:gmt53@ravenstreet.org] <BR><B><SPAN
style="FONT-WEIGHT: bold">Sent:</SPAN></B> Sunday, May 21, 2006 4:27
PM<BR><B><SPAN style="FONT-WEIGHT: bold">To:</SPAN></B> Bakers<BR><B><SPAN
style="FONT-WEIGHT: bold">Subject:</SPAN></B> Flour
types</SPAN></FONT></P></DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Hello,</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">I was wondering if you have a
comparison chart for the various King Arthur flour?</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">I am reading a bread book about
German breads and the flour types they call for are:</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">dinkelmehl type 630 (spelt
flour) <B><I><FONT color=navy><SPAN
style="FONT-WEIGHT: bold; COLOR: navy; FONT-STYLE: italic">[Mary Tinkham]
</SPAN></FONT></I></B><FONT color=navy><SPAN style="COLOR: navy">item 3452
organic white spelt flour</SPAN></FONT> </SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">weizenmehl type 550 (wheat
flour)</SPAN></FONT></P></DIV>
<DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">weizenmehl type 1050 (wheat
flour)</SPAN></FONT></P></DIV>
<DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">weizenmehl type 405 (wheat
flour)</SPAN></FONT></P></DIV>
<DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">weizenmehl type 505 (wheat
flour)</SPAN></FONT></P></DIV>
<DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">roggenmehl type 997 (rye
flour)</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">mehl type 530 (white
flour)</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">dinkelvollkornmehl (full grain spelt
flour)<B><I><FONT color=navy><SPAN
style="FONT-WEIGHT: bold; COLOR: navy; FONT-STYLE: italic">[Mary Tinkham]
</SPAN></FONT></I></B><FONT color=navy><SPAN style="COLOR: navy"> item 3453
organic whole spelt flour</SPAN></FONT></SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"></SPAN></FONT> </P></DIV></DIV></DIV></DIV></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">the book is called "Brot backen" and
any information you have that could lead me to finding the flour equivalent
would be very appreciated.</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Regards,</SPAN></FONT></P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"></SPAN></FONT> </P></DIV>
<DIV>
<P class=MsoNormal><FONT face=Arial size=2><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Tom
Bilodeau</SPAN></FONT></P></DIV></DIV></BODY></HTML>