On 18 Dec 2005 16:09:27 -0800, "tomkanpa" > wrote:

>Right before Thanksgiving my wife asked me to buy 10 pounds of All
>Purpose flour. She always asks for Pilsbury, but Robin Hood AP flour
>was on sale. So I bought this. She claimed that the flour was the
>reason her pie crusts didn't turn out well.
>Yesterday she baked toll house and peanut butter cookies. She says that
>they are dry, and once again the flour is to blame.
>The pies and the cookies tasted OK to me. Is she imagining things or is
>Robin Hood AP flour inferior to Pilsbury AP flour???


Though I am unfamiliar with the particular flours you mention, there
can, indeed, be a difference in flours. For one thing, protein
content can vary as can the type sofa wheat, soft or hard.

Pillsbury has a 10.5% protein content.

http://home.earthlink.net/~ggda/flour_test.htm

Robin Hood seems higher, by my own calculation, granted, but it is
trickier to find online. They list their AP flour as having 4.2 grams
of protein per 35 gram serving. That looks like 12% to me. Good bread
flour.

http://www.robinhood.ca/product.deta...d=31&prodcid=9

Boron