Interesting part in this article by Didier Rosada at the end of the article about BM Harvest King/Better for Bread flour

Didier Rosada made an initial suggestion of which brands of flours to use. Then, in 1998, General Mills released Harvest King flour, a competitively-priced, winter-wheat, unbleached, unbromoted enriched flour. Most flours on the market were formulated for rough factory machine-handling, but Harvest King was intended to respond best to artisanal baking and hand molding. It is now the bakery's main flour. The bakery uses five different flours each week, all coming in 50 lb bags: 70 bags of Harvest King white bread flour, 10 bags or organic bread flour, 2 bags of medium rye, 2 bags of dark rye, and 2 bags whole wheat. That makes 4300 lbs per week.


http://home.earthlink.net/~ggda/Flours_One.htm 

Norma