What Is Your Favorite Pastry Flour?

Decorating By Lenore Updated 4 Jun 2008 , 11:05pm by pastrylady

Lenore Posted 4 Jun 2008 , 5:09pm
post #1 of 3

I was looking to buy some pastry flour for the first time in bulk. The restaurant supply store has so many to choose from I do not know where to start. Do any of you CCers have a brand that you prefer or one that you do not like? I would appreciate your help.

2 replies
Lenore Posted 4 Jun 2008 , 5:10pm
post #2 of 3

Also, is there a big difference between cake flour and pastry flour? They also have several cake flours to choose from.

pastrylady Posted 4 Jun 2008 , 11:05pm
post #3 of 3

There is a difference between pastry flour and cake flour. Pastry flour has a slightly higher protein content that cake flour. Cake flour is the softest type and flour and, I think, best for making cakes. Cake flour will give you a cake with a very fine, very tender crumb.

Pastry flour is good for pie crusts, muffins and other baked good that need a little more body than cakes.

Depending on what you are making, you might be better off getting cake flour than pastry flour.

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