Thursday, January 12, 2012

Culinary IQ: Thursday, January 12, 2012; Pastry and Cake Flour

Pastry Flour?

Most of us who bake have made some kind of pastry before, but did we use pastry flour? More than likely, not. It isn't often in consumer cookbooks that you find recipes that call for pastry flour. Pastry flour is most commonly used in commercial kitchens. Cake flour, however, is commonly called for in recipes.

Here is some information about both:

Pastry Flour

Pastry flour is a weak or low-gluten flour that is slightly stronger than cake flour. It has a creamy white color. Pastry flour is used for pie doughs and some cookies, biscuits, and muffins. Pastry flour has a protein content of about 9% protein.

Cake Flour

Cake flour is a weak or low-gluten flour made from soft wheat. It has smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked goods that require low gluten content. The protein content of cake flour is approximately 9%.

Cake flour is commonly available in your local supermarket but pastry flour is not. Before the week is over I will give you a solution to recipes that call for pastry flour!

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