The differences between flours?
MeyerLemon
Another question; what is the difference between cake flour, all-purpose
flour and bread flour? Can I substitute one for the other?
Many thanks for your help in advance.
M.L.
Alan Zelt
hope this is of help to you. out west, the Fisher Flour Mills does a
pretty good job with the flour. here are some of their definitions:
Soft Wheat Flours
Spunwhite
A fancy, short patent wheat cake flour, representing the finest
cake flour produced.
Milled from only the choicest wheats, it is recommended for
hi-ratio cake formulas
(sugar ratios in excess of 125% based on flour). It is excellent
for foam type cakes
(angel food, sponge, chiffon, etc.) and also may be used for drop
cookies, spring rolls,
special noodles, and candies.
Cake & Pastry
A straight grade flour with particle size
adjusted to
produce a flour for excellent hi-ratio layer
cakes, foam
types, and loaf or pound cakes. White cakes from
this
flour possess the same tenderness found in
Spunwhite.
They have a somewhat firmer crumb which makes
them
more desirable for wholesale production where
cakes
must withstand more handling and transport. Also
excellent for pancake mixes and for general use
in pastry
products.
All Purpose Flour
Made from a combination of wheats, this flour will produce good
results over a wide
variety of baked goods (cakes, biscuits, pastries, pie crusts,
breads, etc.). It is strong
enough to make excellent bread and all types of rolls; soft enough
for home-type cakes
and pastries; good for sauces, soups, and gravies; excellent for
biscuits and pastry
shells; economical for dusting and breading mixes.
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Cookie, Cracker &Pastry Flours
White Spear
A fancy, unbleached pastry flour with spreading characteristics to
make larger (wire
cut) cookies. Excellent for flaky pie crusts, muffins, and cracker
production. Used as a
blending flour for cake doughnuts, pastries, and baked goods that
need a softer texture.
Sol Brillante Tortilla Flour
This is a bleached, mid-range protein
manufactured from
blended California wheats. It is easily
machinable for
press and hand stretch tortillas with good
absorption to
aid shelf life and elasticity. This flour can
also be used for
Mexican pastries, puff pastries and sweet dough
formulas.
Sol Brillante High Gluten
A premium, high gluten flour developed principally for production
of kaiser rolls, bagels
and hearth breads. It is used in both large and small shops. Sol
Brillante High Gluten
works well in either straight or a sponge dough, hand or machine
make-up. Has
excellent fermentation tolerance and high water absorption.
Excellent for pizza crusts,
breads and rolls.
Fisher Blend
Made from a combination of California wheats to give this flour
multi-purpose
applications. It is strong enough to make pan breads as well as
mellow enough to
produce muffins, pastries, biscuits, pie crusts, and medium to thin
crust pizzas. Blend
can also be used for tortilla production and as a blending flour
for whole wheat
products and batter type products.
Fisher Thick Crust Mix
This complete mix will produce an excellent thick crust /
hand toss pizza with good stability for proofing and
baking. The vacuum packed yeast pack inside the bag
insures freshness and flavor.
Fisher Thin Crust Mix
The instructions on the back of the bag insure the first pizza will
be the same as the last.
The "crunch" of the crust that is characteristic of a medium to
thin pizza will satisfy both
in-store baking and at home take and bake.
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Other Fisher Companies
Hard Wheat Flours
Power
A premium high gluten flour milled for production of hearth breads,
hand toss or thick
crust pizza, bagels, French breads, and multi-grain baked goods.
Excellent when used
for sourdough breads and rolls. Power has excellent fermentation
tolerance and high
water absorption. It is milled from Montana high protein spring
wheats and has very
high absorption and mixing tolerances. Power may be bleached or
unbleached.
Mondako
A strong patent flour that is bleached and enriched. Widely
used for medium to thin pizza crust production. Large pizza
chains and small retail shops alike select Mondako for its
strength and the outstanding flavor and texture of the crust
it produces. Mondako expands smoothly in the oven and
gives excellent volumes. Its outstanding mixing and
machining qualities, along with good absorption, allow it to
carry a high percentage of ingredients such as milk, sugar,
shortening, etc. Many noodle
and pastry bakeries have demanded this flour for years because of
its bright color and
excellent absorption. Mondako is made from a blend of Montana
winter and spring
wheats.
Morbread
A consistent straight grade flour possessing exceptional mixing and
fermentation
tolerance with good absorption. It can be used for baking pan bread
with all dough
systems. Produces very good hamburger and hot dog buns, croissants,
and some
hearth breads. It is used effectively by all size bakeries when a
strong competitively
priced flour is desired.
Blendako
A medium straight grade flour with excellent fermentation and
mixing tolerance. A
durable flour, it withstands considerable abuse. It is particularly
good for pan breads,
softer rolls and is sometimes used in hard rolls and hearth breads.
Highly recommended
for hamburger and hot dog buns and basic yeast-raised sweet goods.
Blendako yields
products with good volume, silky texture and good shelf life.
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--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
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Bob Y.
wrote:
>Dear group,
>Another question; what is the difference between cake flour, all-purpose
>flour and bread flour? Can I substitute one for the other?
>Many thanks for your help in advance.
>
>M.L.
Bread flour has a higher percentage of protien/gluten than the others. Cake
flour is finely milled and low gluten and IIRC may have leavinging agents in it.
All-purpose is in the middle gluten-wise.
When making bread, you can use either all-purpose or bread flour and get good
results. Cakes made with all-purpose seem tougher to me. I usually wimp out and
use cake mixes.
--
Bob Y.
July 31, 1999, 0952 UT - There is a new Man in the Moon today. R.I.P. Eugene Shoemaker.
Brigitte
HELEN PEAGRAM wrote
> Ok, you should not substitute bread flour for cake. The difference in all
> of these is progressively less gluten. Bread flour has the most, All
> purpose a little less and Cake flour the least.
>
> MeyerLemon wrote
> >Dear group,
> >Another question; what is the difference between cake flour, all-purpose
> >flour and bread flour? Can I substitute one for the other?
> >Many thanks for your help in advance.
> >
Here are the protein (gluten) specs of the King Arthur flours as per their
catalogue:
Sir Lancelot High_Gluten Flour 14.0%
Stone Ground Whole Wheat Flour 14.0%
100% White Whole Wheat Flour 13.0%
Special Bread Flour 12.7%
Unbleached All-Purpose Flour 11.7%
Whole Wheat Pastry Flour 9.5%
Round Table Pastry Flour 9.2%
Guinevere Cake Flour 8.5%
Hope this helps!
--
Brigitte
(to email me, just drop the egg!)
HELEN PEAGRAM
of these is progressively less gluten. Bread flour has the most, All
purpose a little less and Cake flour the least.
--
hpea...@attcanada.net
MeyerLemon wrote in message <37A521E7...@usa.nospamplease.net>...
>Dear group,
>Another question; what is the difference between cake flour, all-purpose
>flour and bread flour? Can I substitute one for the other?
>Many thanks for your help in advance.
>
>M.L.
>
lew matt
lowest, all purpose has the middle and bread or high gluten flour has the
most. Yeast raised breads require gluten to form a good air tight loaf that
rises nicely. All purpose flour will make a marginally good bread, but not
spectacular. Cake flour will not yeast rise well at all. You can simulate
cake flour by measuring one cup of all purpose flour then removing one
tablespoon of it and substuting one tablespoon of cornstarch. There are
high gluten additives you can put in with all purpose flours to have more
protien, but they are expensive. For high gluten, look for hard, red wheat
flours. That kind has the most gluten. Another way to cheat on gluten is
to add an egg to the bread dough. This simulates some of the high gluten
action in the bread chemistry.
Lew Matt
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