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  • Melissa Shoop

    What's the difference? Different flour types.

  • Donna Fisher

    Here is the approximate protein content of all the common types of flour: Bread Flour: 14 - 16% All-Purpose (AP) Flour: 10 - 12% Pastry Flour: 9% Cake Flour: 7-8% The exact protein content varies by brand, by region, and also by country.

  • Jennifer Bracho

    Whats the Difference? Cake Flour, Pastry Flour, All-Purpose Flour, and Bread Flour. The protein content is different. Add 2tbs of Corn Starch per 1 cup of All Purpose flour to reduce the protein from 10% down to 8% protein.

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