ok, I know why prices are going up.. so now that i have your attention, a serious question: i'm the chef for a large hotel, and oddly enough I am also the head baker. I have used many different flours over the years & I have used a number of KA flours with reasonable success. With the price of flour, coupled with the ever present necessity to be market competitive, i have been experimenting with a few lesser known flour's. Admittedly there is a difference. The nuances of wheat & their regional properties is a given. My question is why has KA increased 40+% and  the flour i am experimenting with has gone up .35 cents. ? After taking the obvious under close consideration... both are high gluten w/ simular protein, ash etc. characteristics. the flour i am toying with is from a mill in texas: morrisons diamond "M". i dont really like this flour but it is less than 1/2 the price. bagels & pizza dough, focaccia, bialy's.. it works. any ideas?