Author Topic: All Trumps  (Read 10193 times)

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Offline Pete-zza

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Re: All Trumps
« Reply #25 on: April 14, 2005, 10:32:26 AM »
I have not personally tried the Bouncer product because it is not available to me is small amounts, but if Bay State is indeed a miller for KA, which it appears to be, it doesn't necessarily follow that its Bouncer product will be as good as the comparable KA flour (e.g., high-gluten flour). As a miller, Bay State will make whatever flour the customer wants, based on the specs given to them. I once spoke to a technical guy at Bay State at some length, and it should come as no surprise that he thought the Bouncer high-gluten flour was a first-rate product--comparable to the KASL. He was also extremely laudatory of KA and its products. If you are interested, I reported on my discussions with Bay State at Reply #125 at http://www.pizzamaking.com/forum/index.php/topic,389.msg4505.html#msg4505.

You should just try out different flours until you find the one that best meets your needs based on the criteria you use to judge flours. I know that fellow member Nathan has tried the Bouncer product, and apparently it did not satisfy his personal criteria. See, for example, http://www.pizzamaking.com/forum/index.php/topic,218.msg1597.html#msg1597.

Peter
« Last Edit: April 14, 2005, 12:19:51 PM by Pete-zza »