The 70-Year-Old Beloved Boxed Mix Grandmas Won’t Be Buying Anymore
www.cubbyathome.com
"It's just so upsetting."

During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.

Now boxes are getting the shrink treatment too.

cross-posted from: https://lemmy.bestiver.se/post/618032

Comments

  • Treczoks@lemmy.world
    2·
    10 hours ago

    How do they distinguish between those flours in the US? Here we have three main grades: 405, 550, and 1070, denoting low to high protein wheat flour.

    • TheReturnOfPEB@reddthat.comEnglish
      3·
      8 hours ago

      Usually percentage of the flour that is protein. It is marked on the bag as well as usually marketed as pastry, cake, bread, all purpose, high gluten for like bagels and pretzels, and then it is up to the grind for super fine flour for pizza would want high protein to make the gluten but finely ground.

      but either way it is by percentage on the side of the sack.