Related Forum Threads
- Chocolate Sybil Cake Last post on 12/10/14 at 1:36pm in Recipes
- A good tasting cake that is great 4 carving Last post on 7/26/10 at 7:54am in Pastries & Baking
- Best Ever Carrot Cake and Cream Cheese Icing Last post on 2/25/10 at 6:50am in Recipes
- Why should I do this to a cheesecake? Last post on 12/25/09 at 2:48pm in Pastries & Baking
- Italian Dessert Last post on 9/30/06 at 3:50pm in Pastries & Baking
The Perfect Yellow Cake Recipe And Techniques
Last edited: 9/26/11
- Puff PastryLast edited: 1/21/12
- When Is A Cobbler A Grunt Making Sense Of American Fruit DessertsLast edited: 3/8/10
- How To Make A Chocolate SouffleLast edited: 2/28/10
- How To Prepare A Panna Cotta With Honey And StrawberriesLast edited: 2/16/10
The International culinary school at the Art Institute of San Francisco is an expensive for profit culinary school. I am a current student in his last quarter and about to graduate with an...
I am a career changer, which can be hard for any and almost everyone. As a graduate of Le Cordon Bleu, I can honestly say that they helped me with a smooth transition and actually cared if I...
A great school to go to if you are serious about becoming something more than a line cook in your life. Only approached by the strong of heart cause they take good cooks and turn them into...
If you take a trip to your local outdoor or sporting goods store, you will find a plethora of portable grills, but every once in a while, a design comes along that makes you say, “Why didn’t I...
I find HRC as a perfect match for someone looking for Culinary study in europe at a LOW COST
Pastry flour & Cake flourpost #1 of 101/31/10 at 5:24pmThread Starterpost #2 of 102/1/10 at 3:45pmpost #3 of 102/1/10 at 3:50pmpastry flour has less gluten then cake flour
How can that be? They're both milled from the same soft winter wheat. And they're milled much more finely than all purpose (Swans Down claims 27 times more finely).
I was always under the impression that they were just different words for the same product.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard KiplingThey have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #4 of 102/1/10 at 5:20pmThroughout most of America cake flour is 5% - 8% protein, pastry flour is 8% - 9%, and AP flour is 9% - 12%.
For my money, pastry and softer AP flours are best for pie crusts. Cake flour is too soft. Hard AP and bread flours are too hard. Pastry flour is also very good for biscuits; and to my mind it's the softness of the flour that distinguishes "Southern" biscuits from the generic.
I make my own pastry flour by mixing Swan's Down (skosh less than 7%) with King Arthur AP (un petit peu more than 11%), 50/50. Its close enough for government work. Another way to "convert" AP to pastry or cake flour is by subbing corn starch (0%) for some of the AP.
BDLpost #5 of 102/1/10 at 5:41pmpost #6 of 102/1/10 at 8:30pm
cake flour and pastry flour.cake flour is processed with cholorine gas which "fractures" if you will, the surface of the starch allowing it to take on more moisture - making it High Ratio. ( great for a roux )
This will also help it to tend toward an upward movement while baking while pastry flour tends more toward spread and does not take on as much moisture.
Pastry flour instead of AP flour will lead to a more tender product.
Hope this helps!post #7 of 102/1/10 at 9:24pmThread Starterpost #8 of 102/14/10 at 10:14pmpost #9 of 102/14/10 at 10:38pmThread Starterpost #10 of 102/26/11 at 4:58pm
Cake flour "and" pastry flour are both "soft" flours containing lower amounts of protiens and thus produce less gluten which results in a more tender product. Harder flours such as straight flour, pattent and clear flour are high protien/gluten producing flours suited for crusted breads. General purpose flour is formulated to be slightly weaker than bread flours (hard) so that it can be used in pastries as well. A professional baker however, prefers to use flours that are formulated for specific purposes because these give the best results.
The difference between "pastry" flour and "cake" flour is that pastry is slightly harder and is used for pie doughs and some cookies, biscuits and muffins. Using pastry flour instead of "all purpose" or "general purpose" flour will deffinately result in a different texture... a better one!
- Pastry flour & Cake flour
- Puff Pastry
- › Choosing a Commercial Range 7 minutes ago
- › Help with cookware choices, compact living 10 minutes ago
- › Chef shortages ??? 28 minutes ago
- › August 2015 Challenge - Eggplant 51 minutes ago
- › What did you have for dinner? 1 hour, 39 minutes ago
- › Knife Sharpening ... what am I doing wrong 1 hour, 54 minutes ago
- › Anchovy paste 2 hours, 10 minutes ago
- › 16 Year Old Chefs 3 hours, 5 minutes ago
- › What's your favorite kitchen equipment eg cookware, knives, baking... 4 hours, 10 minutes ago
- › COPPER POTS AND PANS ANY GOOD? FINDING MANUFACTURER 4 hours, 16 minutes ago
- › The Art Institute of California - San Francisco by stevenvhayden
- › Le Cordon Bleu USA by flacook
- › Culinary Institute of America - Hyde Park by MichaelJKane
- › Pop Up Grill Barbecue portable télescopique 280 mm by Pete
- › HRC Culinary Academy, Bulgaria by konvict
- › Escoffier Online International Culinary Academy by Anthony Eugenio
- › Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con... by MillionsKnives
- › Mercer Cutlery Genesis 8-Inch Chef's Knife by harrisonh
- › Umami: The Fifth Taste by ChefTorres87
- › J. Sargeant Reynolds Community College by the1culinarykid
- › Pineapple How To
- › Family Meal: Feeding the Crew on the Cheap
- › Restaurant Menus: The chorus of the kitchen
- › Kitchen Technology: Internet of Things is Not...
- › Managing the Management: How Cooks Can Cope
- › True Cooks
- › What does Shake Shack's ChickenStack...
- › On the Road with Dega Catering and the Dave...
- › Fourth of July: What Would George Eat?
- › How to add a culinary school to ChefTalk.com