Babygurl32 Posted 9 Jul 2013 , 3:22pm
post #1 of

Curious to know what is the difference between buying cake & pastry flour vs. just cake flour? What will it do to my recipe if the recipe only calls for cake flour?

 

Thanks!

3 replies
jason_kraft Posted 9 Jul 2013 , 3:31pm
post #2 of

ACake flour has a gluten content of 7-8% and pastry flour has a slightly higher gluten content of 9%. More gluten = a more dense product.

http://www.thekitchn.com/whats-the-difference-cake-flou-74565

I have no idea what "cake & pastry flour" is, maybe a mixture of the two?

Stitches Posted 9 Jul 2013 , 3:31pm
post #3 of

No they are two different flours. Technically you can use them interchangeably. The pastry flour has more gluten then the cake flour and will give your a slightly more open (less fine) crumb then the cake flour.

Babygurl32 Posted 9 Jul 2013 , 3:51pm
post #4 of

Thanks for your quick responses, I appreciate it and I won't take the chance to use cake & pastry flour with my cake recipe just in case...icon_wink.gif

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