Flour?? Bread-AP-Cake

snipped-for-privacy@post.com (Maab) wrote in news:f7994aef.0408130313.1ea31356 @posting.google.com:

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.

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

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

Dats the answer I was looking for.

Thanks