for Bairds typical analysis and here
Looks like Bairds has the lead in diastatic power (>45°Lintner), Fawcett's color is slightly lighter (4.5-5.5 vs 5-7 EBC or 2-3 SRM), and Baird leads very slightly in extract potential.
Far as I can see, you've got the same malt in either case, but there are differences in malt not discernible from numerical analysis alone. You have to use your trained brewer's senses for that. You did not err in the Baird's, that's for sure; I've used that malt quite a lot in the past and enjoyed excellent results.