Question About Brands Of Flour

Decorating By southaustingirl Updated 6 Feb 2011 , 6:53am by auzzi

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southaustingirl Posted 5 Feb 2011 , 1:28am
post #1 of 3

Is all flour created equal? I was just wondering if there really is a difference between all the brands of flour.......not types of flour like self-rising, all purpose, etc..... but brand of flour.

2 replies
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tigachu Posted 5 Feb 2011 , 5:12pm
post #2 of 3

I personally prefer king arthur flour for all of my bakin/cooking needs. If I run out of their queen quinevere cake flour (or when I am making a test cake), I will use softasilk cake flour. Just my preference. HTH

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auzzi Posted 6 Feb 2011 , 6:53am
post #3 of 3

The characteristics of flour can fluctuate wildly - even from one bag to another, from the same manufacturer. These are dependent on

1. type or variety of wheat used: red or white, hard or soft
2. the proportional blend of varieties: red to white, hard or soft
3. season that crop is grown: autum, winter/spring, summer
4. region where the crop is grown
5. the environment - the weather!!
6. any processing undertaken
7. the use of imported product

The trick is to find a brand that you are happy with [because they are consistently "the same"] ..

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