I'm confused by flour. Know this has probably been aske-ED
a million times but browsing certain recipie books at the
bookstore there seems to be no rhyme or reason to their use.

I see some bread,cake,cookie recipies that call for AP flour
and some bread recipies that call for cake flour and some
general baking apps that call for bread flour,and some bread
recipies that call for AP only etc.

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?

It SEEMS that most high end baking book recipies call for
00 AP flour more than the special "bread" or "cake" flour.
Again...it SEEMS this way just from browsing.

Anyway, thanks for any replies.

Strike,

(Maab) wrote in news:f7994aef.0408130313.1ea31356
@posting.google.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?

Has to do with the ammount of protien and maybe a few other things.

Bread Flour is high in protien, and creates a lot of gluton(sp)
AP is less protien, and is a good general .. You gusessed it, All purpose
flour.
Cake is low in protien, I think it may be finer as well.

The protien makes a texture difference.

(Maab) wrote in news:f7994aef.0408130313.1ea31356
@posting.google.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?

Has to do with the ammount of protien and maybe a few other things.

Bread Flour is high in protien, and creates a lot of gluton(sp)
AP is less protien, and is a good general .. You gusessed it, All purpose
flour.
Cake is low in protien, I think it may be finer as well.

The protien makes a texture difference.

(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

(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

On Fri, 13 Aug 2004 04:13:30 -0700, Maab wrote:

> 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?

Bread Flour = Chewy
Cake Flour = Crumbly
AP Flour = In between

On Fri, 13 Aug 2004 04:13:30 -0700, Maab wrote:

> 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?

Bread Flour = Chewy
Cake Flour = Crumbly
AP Flour = In between

Dats the answer I was looking for.

Thanks
> > 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?
>
> Bread Flour = Chewy
> Cake Flour = Crumbly
> AP Flour = In between

Dats the answer I was looking for.

Thanks
> > 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?
>
> Bread Flour = Chewy
> Cake Flour = Crumbly
> AP Flour = In between