actually i meant pastry flour versus all pourpos flower
"rlgordon" > wrote in message
. ..
> Hi i have a question in the restaurant where i work we use pastry flour
> for pie crust, we also make our own sauce for our meats etc , my boss has
> just been buying the pastry flour so we use it to thicken our sauce , but
> get lots of complaints that it tasts burned or a slight bitter tast and
> also the next day when we reheat it in the steam table it's way too thick,
> could this be because of the pastry flour?,or is the new pantry guy using
> too much flour, he thinks he knows everything. (any replys would be really
> appreciated thanks