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Cookie Flour. A flour obtained from a soft white winter wheat (q.v.), normally with a protein content (q.v.) of 7.5-8.5%, an ash (q.v.) content of 0.36-0.42%, a pH (q.v.) of 5.8-6.0, and an appropriate spread factor (q.v.). It is nonchlorinated (q.v.), and intended specifically for cookie production.