A professional bread baker has determined that loaves prepared with fl

Question

A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

If the statements above are all true, they most strongly support which of the following conclusions?

A. All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour.
B. Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour.
C. The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour.
D. Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour.
E. Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour.

MorallyDeficient · Answer

Stimulus: A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

Question: If the statements above are all true, they most strongly support which of the following conclusions?

Premise 1: Professional baker, same bread recipe: loaves prepared with Agrica flour - rise higher, chewier texture - than loves prepared with Great Mill flour
Premise 2: Aforementioned difference - due to higher protein content in Agrica flour
Premise 3: Agrica flour is milled entirely from wheat grown in the state of Lomas

Answers:
A. All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour -  Incorrect, "all" makes it too strong; a small sample of Great Mill’s flour may still have a higher protein content than a small random sample of flour milled from wheat grown in Lomas; there may be multiple types of what grown in Lomas, etc... 
B. Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour -  Incorrect, violates Premise 1 ("same recipe"), for example, flatbread made from Agrica’s flour will likely not rise higher than a regular bread made from Great Mill’s flour. 
C. The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour -  Incorrect, we are not told what type of grain the Great Mill's flour is made of (could be rye, for example). 
D. Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour - Correct, though, frankly, I believe this is an inference rather than the conclusion, but it does not violate any of the premises, so must be the correct choice. 
E. Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour -  Incorrect, not supported by the premises.

Option D

Purvidebuka · Answer

Hi Experts,

I am struggling with this one. Could you please weigh in?

Mavisdu1017 · Answer

+1 anybody can explain C? Besides, I can’t accept D as the answer since D and B seem to be the same meaning for me.

shubhim20 · Answer

why is A not correct  Bunuel  please explain

Regor60 · Answer

Agrica selects wheat grown entirely in Lomas and their selection has a higher protein content than does Great Mills flour.

But that doesn't mean ALL of the wheat available from Lomas is necessarily higher in protein. There could be lower protein wheat also grown in Lomas, but Agrica could be selecting the higher protein version only.

karmachaser · Answer

Struggling to understand why C isn’t the answer here.

If loaves rise higher and chewier using the flour that comes from wheat milled in Loma. And the difference mentioned is higher protein.

Then why can’t we come to the conclusion that the wheat in Loma has higher protein in it?

Is it the whole fallacy of just because A=B=C, that C can’t necessarily = A?

Regor60 · Answer

The problem with C. is that it presupposes that Great Mills flour is made from wheat.

Nothing in the question stem says anything about Great Mills using wheat in its flour.

So it is an unfounded inference that because Agrica uses wheat in its flour that Great Mills does as well.

karmachaser · Answer

Thanks you for taking time to explain. Makes too much sense in retrospect

Vasavan · Answer

Hi, 
The argument clearly mentions that the 2 breads are prepared using the same recipe - so the wheat is used to prepare the flour in Great Mill as well. Regarding D, I feel it is also a possible answer, but the issue is that we don't know if the home recipe is same the mills. Not sure how to resolve this.

karmachaser · Answer

that’s how I interpreted it as well. But if you re-read carefully, you’ll notice it says “but with flour made by Great Mill”.

And rest of passage never clarifies that the flour from Great Mill is also milled from wheat.

It’s nit picky but that’s how these questions try to get you.

Hope this helps.

Muqeet · Answer

This looks like a busted question, there is no way that D can be the correct answer because the recipe at home might be different than the recipe at bakery and the paragraph clearly states that having same recipe is important.

ahddhah · Answer

It is not a busted question for sure instead its a very good and very fine observation question.
In option C, Its comparing wheat of two mills however protien content can be decreased or increased by other ways. So option C is out of the table.

RiyaJ0032 · Answer

can someone please explain why is C wrong?

Is it because there is a possibility that Agrica's flour does not have a higher protein content than Mill's flour

This will only be when Agrica supplies flour made of different varieties, it just not supplies one type of flour (that it supplies to the given baker)

if say Agrica produces 2 varieties of flour, one which has a higher protein than Mills and which it supplies to given baker, and other with ordinary wheat which may or may not have a higher protein content than Mill's other varieties of flour

then C will not hold true

if some expert can comment
Thank you

DmitryFarber 
 MartyMurray 
 Mannisha 
 GMATNinja 
 egmat

DmitryFarber · Answer

To eliminate C, we don't need to consider different varieties of flour from the same manufacturer, nor do we need to worry about whether Great Mill's flour is made of wheat (although it's true that this isn't clarified in the text). We just need to distinguish between the flour and the wheat it's made from. If it's possible that the method of making the flour affects the protein content, then the underlying wheat that Agrica uses might not be any higher in protein than GM's wheat. For instance, maybe Agrica uses more of the high-protein portion of the grain than GM does. This is definitely a thing in real life, with whole wheat flour vs. white, but ANY relevant difference in process might make a difference here.

This fits into a general category of assumptions about selection. For instance, if in a local school, most of the kids are Spanish speakers, does that mean that most of the kids who live in the area are Spanish speakers? If not everyone in the area is equally likely to attend the school, then maybe not. So watch out for any for of the assumption that "difference in outcome reflects difference in supply."

This fits into a general category of assumptions about selection. For instance, if in a local school, most of the kids are Spanish speakers, does that mean that most of the kids who live in the area are Spanish speakers? If not everyone in the area is equally likely to attend the school, then maybe not. So watch out for any for of the assumption that "difference in outcome reflects difference in supply."

egmat · Answer

@  RiyaJ0032

Looking at your question, I can see you're thinking analytically about this problem, which is great! Let me help clarify exactly why choice C is incorrect.

The Key Issue with Choice C

You're partially on the right track, but the main problem with choice C isn't about Agrica producing different varieties of flour. The core issue is more fundamental:

Choice C assumes that flour protein content = wheat protein content, but this isn't necessarily true.

Here's What We Actually Know:  
 
  Agrica's  flour  has higher protein content than Great Mill's  flour  
 This higher protein content in the flour causes better bread performance 
 Agrica's flour is milled from Lomas wheat

Why This Doesn't Prove Wheat Protein Content:  
The protein content in flour depends on multiple factors:
 
   Original wheat protein content  (what C assumes) 
  Milling process  - different parts of the wheat grain have varying protein levels 
  Wheat variety selection and blending

For example, even if two companies use wheat with identical protein content, one could produce flour with higher protein by:
 
  Using different milling techniques that retain more protein-rich parts 
 Selecting specific wheat varieties within their supply 
 Using different processing methods

Why Choice D is Better:  
 "Bread made at home with Agrica's flour  may  rise higher and have a chewier texture..."

This is well-supported because:
 
  We have direct evidence that Agrica flour performs better (professional baker's results) 
 The word "may" appropriately acknowledges that different conditions might affect results 
 It makes no unsupported assumptions about the wheat itself

Strategic Takeaway:  
In GMAT Critical Reasoning, be very careful about  assumption jumps . Just because flour X has property Y doesn't mean the raw material used to make flour X necessarily has property Y. The correct answer should be the most directly supported by the given information without requiring additional assumptions.

Does this help clarify the distinction?

A professional bread baker has determined that loaves prepared with fl

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