Just looking at the pdf's, it's really tough to say without the lot-specific malt analysis... and of course it depends on what mash-style you want to use. Those protein parameters are too wide to determine which mash type is more/less suitable for each. Also, the data are from the 2006 harvest. Whatever you purchase now is likely to be from the 2008 harvest.
I'd go with what BigEd says, since he's used both. For either, I would be careful on protein-related rest temps. I'd stay over 140°F unless you kept it very short.