Flour Quality

Quality of flour is defined by its ability to consistently perform in the production of a finished baked good.  The ultimate quality test is completed when the baker uses the flour.  

Because there are a limitless number of baked goods that can be derived from a single flour, it is an impossible task for the miller to test every application.  Millers, therefore, rely on a few standardized baking applications.  Tests are completed based on the application that best suits the particular flour.

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