"tomkanpa" > wrote in message
ups.com...
> 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???
>

Yes. First of all, there will be qualoity differences. I can't speak to
these brands but you can expect that cheaper flour may be older, come from
less desirable wheat, and so on. Second, flour differs in its protein
content. AP fours should be similar but they may not be, and this can make a
big difference. Look in the nutritional panel - it usually gives grams of
protein per 30 grams of flour. 3g or so (10%) is typical for AP flour. Lower
values are typical of "soft" flout for pastry and buscuits, higher values
for bread flour.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm