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Flour?? Bread-AP-Cake

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Roy Basan

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(Maab) wrote in message . com>...

>
> What is the difference and if you took a recipie say for cake
> that called for cake flour and you used bread or AP, what would
> happen? How would it differ?
>
Well in the baking school if you asked a teacher what is the
difference in using all purpose in a cake recipe that was supposedly
be using cake flour; he would say try it for yourself to see the real
difference..
There is some difference that is best explained by actual experience
than just simple explanation that sometimes can lead to
incomprehensible jargon to the minds of novice baking student.
It may not be significant for some people but matters a low for other
individuals.
In cake baking curriculum they had experiments that uses all types of
flour in producing a single cake recipe and then compare the
difference.
But from a recipe point of view:
Cake formulation is so broad and there are recipes that indeed require
bread flour, all purpose flour, plain cake flour , high ratio cake
flour.etc.

If your recipe is simple ( low ratio category home made type) plain
substitution can be done and stilll it can yield a satisfactory cake
but not in all cases.
But for insttutional formulation if it says cake flour, you may even
have to specify the required flour protein , ash, granulation,
viscosity and pH. and if you are an ingredient supplier you must have
to abide to that stipulated flour specification if you want to
continue having business with that particular client.
Roy

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