Yeah that post was mine. I talked back and fourth with the owner a bit and they decided it was a good specialty flour to stock. It's the only place I have been able to find that flour.
Regarding the Shakey's premix bag, does anyone think the the items above the yeast are found in >2% amounts? Reason I ask is after the yeast it specifically states that it contains <2% of the dough conditioner ingredients. That to me implies the ingredients prior are >2%. Although 2% yeast seems high, it's definitely in agreement with members who worked there saying they used to have to punch down the dough several times during the day. What always stumped me about this dough is it's very dry, but the tales from former employees say it was a highly active dough. When I make a dry dough, I don't see high activity like this. When I make a wet dough, it doesn't sheet out like the video that Lydia posted from the sheeting done in mexico. Are we looking at two versions of the same thing? I suspect in the past the dough was more wet or the yeast was better because it was added in fresh blocks. Your thoughts?
Also Zing, I don't think flavorings need to be added to the bag unless they contain dyes. *That smell* could easily be some sour extract or somthing that is concetrated and added in a small amount. To me, that is the real IP of Shakey's. Without that you just have flour,water,oil,yeast, and some dough conditioner in a bag.