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Old 03-17-2008, 10:14 AM   #1
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hi from nyc. Culinary graduate from peter kumps 2000. Been out of the food loop for a while but i do some catering here and there for friends and family.

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Old 03-17-2008, 10:38 AM   #2
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Welcome to DC, enjoy you stay !
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Old 03-17-2008, 11:24 AM   #3
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welcome to the forum.
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Old 03-17-2008, 11:36 AM   #4
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Welcome to DC,
glad to have you join us..

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Old 03-17-2008, 12:12 PM   #5
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Thank you guys!! does anyone know the shelf life of cake flour, i'm stuck on this.
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Old 03-17-2008, 06:42 PM   #6
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Welcome to DC. Nice to have you here with us.
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Old 03-17-2008, 06:48 PM   #7
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Welcome and enjoy, and no haven't a clue!
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Old 03-18-2008, 12:30 AM   #8
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Welcome to DC!! What are the active ingredients added to the flour to make it 'cake' flour? That will determine the best before timeline.
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Old 03-18-2008, 05:11 AM   #9
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Howdy and Welcome :)
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Old 03-18-2008, 09:30 AM   #10
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I will further research this and post it for future reference.

Thanks Bilby.
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