Pastry and All purpose flours?

[piazzola]

I am not from USA so I find it confusing when some members refer to both flours so I want to know what are the main characteristics of one and the other and whay some recipes call for both flours? thanks

Edited August 31, 2005 by piazzola (log)

[jackal10]

Pastry flour is softer - around 6% to 8% protein

AP flour is 9% - 10%

Bread 12% plus

[boulak]

In the US, bread flour ranges from 11 to 12% protein. High gluten flour is typically 13 to 14% protein. Some bread flours have protein levels as low as 10%, but this is rare.The flour I am currently using has 11.5% protein and performs well. Remember, it is the quality of protein available as well as the quantity.

All purpose flours tend to vary in protein content in different regions of the country. The range is around 10 to 11.5% protein. It is more common to find it in homes, hotels, and perhaps restaurants rather than in bakeries.

Pastry flour contains 9 to 10% protein, with cake flour registering even less.

[chiantiglace]

thats what I thought too boulak. I had to go look it up. Cake flour being the lowest, as low as 6 % and high gluten being the highest measuring as high as 16%.

[piazzola]

Thank you

So I would have to assume that a 11-12% protein will fall in the APF category and any lower will be pastry

Here millers label their product with a fixed number but more likely than not it is never the exact protein level

Generally of the supermarket shelf flours here vary between 8 and 11% so it is safe to assume 9% would be the average

Same for bakers flour a max of guaranteed 13.3-13.5% though many vendors swear by 14.5% I querryied the mills tech info they come up with 13.3-13.5 max range and that is enriched protein flour

[boulak]

I can't recall the name of the organization, but there is a guild with a web site for artisan bakers in Australia and NZ. If you google, you can probably get their contact information. They should be able to put the information you desire into the proper context.

[piazzola]

Thanks boulak will google

[lapasterie]

It was mentioned that if you do not have pastry flour you can blend AP with cake, but does it work in reverse? Can you use pastry flour in recipes that call for AP?

[chefpeon]

Can you use pastry flour in recipes that call for AP?

Sure...I think you can get away with it. You'll have a subtle difference in your crumb in that it will

be a bit more crumbly, but it will be subtle enough not to matter I would think.

[John DePaula]

See this thread on Pastry Flour also.

[lapasterie]

Can you use pastry flour in recipes that call for AP?

Sure...I think you can get away with it. You'll have a subtle difference in your crumb in that it will

be a bit more crumbly, but it will be subtle enough not to matter I would think.

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Thanks...I will give it a try. I can get a 50lb bag of pastry flour at Restaurant Depot here in NJ for about $9 so I want to be able to use it for more than the recipes that call for pastry flour.