"eclipsme" > wrote in message
...

> I clicked the above link not realizing it is incomplete and got a rather
> interesting 404 page not found from King Arthur. Clever.
>
> Harvey

I don't know what happened with the link, I just copied and pasted, so sorry
again. I will just paste the page contents in this reply. Anyways, I am not
trying to sell this flour or anything else, just trying to show that if you
search a company's website, they should have the specifications available
somewhere...

Specifications: King Arthur Bakery Flour
Brand name Sir Lancelot Special Sir Galahad Whole Wheat Round
Table Queen Guinevere
(Hi-Gluten) (Short Patent) (Hard Winter Wheat) (Pastry Flour)
(Cake Flour)
Moisture (Maximum) 14.0 percent 14.0 percent 14.0 percent 14.0
percent 14.0 percent 14.0 percent
Protein (14% M.B.) 14.2% +/- 0.2% 12.7% +/- 0.2% 11.7% +/- 0.2%
14.0% +/- 0.2% 9.2 +/- 0.3% 7.0% +/- 0.2%
Ash (14% M.B.) .52% +/- 0.02% .48% +/- 0.02% .48% +/- 0.02% 1.80%
+/- 0.2% .44% +/- 0.02% .34% +/- 0.02%
Falling Number 250 +/- 30 sec. 250 +/- 30 sec. 260 +/- 30 sec. 470
+/- 30 280 +/- 30
FARINOGRAPH:
Absorption % 63.0 +/- 2.0 62.0 +/- 2.0 61.0 +/- 2.0 70 +/- 2.0
53.0 +/- 2.0 53.0 +/- 2.0
Peak 7.0 min. +/- 1.5 7.0 +/- 1.5 7.0 +/- 1.5 9.0 +/- 1.0 1.5 +/-
1.0 1.5 +/- 1.0
Stability 14.0 min.+/- 3.0 13.0 min. +/- 3.0 12.5 min. +/- 3.0
13.0 min. +/- 1.5 2.5 min. +/- 1.0 3 min. +/- 1.0
MTI 30 B.U/ +/- 10 30 B.U. +/- 10 30 B.U. +/- 10 20 B.U. +/- 10
80 B.U. +/- 10 80 B.U. +/- 10
Wheat Type 100% Hard red spring 100% Hard red spring 100% Hard red
winter Hard red spring Soft white/red winter Soft red winter
Treatment Malted Malted Malted None None Chlorination
Enrichment** Yes Yes Yes No No No

**Enrichment includes: Wheat flour enriched (niacin, reduced iron, thiamin,
riboflavin, folic acid) and malted barley flour. All flours are to be
prepared by grinding clean, sound wheat in accordance with current FDA
regulations. All testing methods AACC approved.