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Discuss assessing the protein content with a cereal chemist/lab technician. I don't think that domestic test kits are on the market presently.
 

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Okay, Kyle, then contact any of the organic grain mills listed in the back of ARTISAN BAKING ACROSS AMERICA. Ask to speak with their lab technician or cereal chemist to explain the procedure to you. Having taken 4 years of college chemistry, I doubt that it's a procedure cheaply and easily executed let alone done in the home. :D

[ August 21, 2001: Message edited by: kokopuffs ]
 

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Also, Kyle, you'll probably end up with flour at nearly 100% extraction rate unless it's strained through bolts, that is cloth. Will your bolt match that used by a grain mill? Just a heads up. Extraction rate, however, affects protein content very little: plus/minus 0.4% is what the tech at RMFM told me. Yet, extraction rate directly affects ash (read mineral) content.

Next stop, ROCKET SCIENCE 101! :eek: :eek: :eek: :eek: :eek: :eek: :eek:
 

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Kyle, the KA website lists local distributors where you can purchase a 50 lb sac of KA bread flour for around $11.00 (eleven dollars). That's about the going rate for 50lbs of most any flour.

In a place like NYC, I'm certain that you have access to distributors offering a wide variety of flours. As a matter of fact, why not discuss your needs with a local artisan baker who may be able to help you with flour procurement in bulk.
 
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