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Pastry & Cake Flour

Photo: Sarah Riechers-Krippner

Pastry flour and cake flour don't contain much gluten because the leavening of cookies, pastries and cakes is built on a combination eggs, shortening, sugar, baking powder and incorporated air. In fact, too much gluten can ruin a cake or cookie by making it chewy and rubbery when it needs to be fall-apart tender. For that reason, pastry flour and cake flour are milled from soft red wheat, giving them a protein content of less than 10%. Cake flours have the lowest protein content, while pastry flours contain a bit more gluten to produce the slightly chewy texture we expect from well-constructed pastries.

Item Name Price-

General Mills Cameo® Unbleached Pastry Flour

Approximate analysis (14% moisture): Protein 9.0%, Ash 0.45%

Cameo® is a high quality unbleached, enriched flour milled from a selected blend of soft wheat. A premium, unbleached pie and cookie flour, Cameo is ideal for tender pie crusts, rich brownies, delicious cookies and tender, crispy yeast-raised Belgian waffles....

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General Mills Purasnow® Cake Flour (Bleached)

Approximate analysis (14% moisture): Protein 8.2%, Ash 0.42%

Purasnow® is General Mills' finest high ratio cake flour. Its exceptional tolerance to high levels of sugar, shortening and liquids helps create moist, delicate cakes with the fine grain and silky texture. Excellent volume and symmetry, excellent moisture...

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King Arthur Queen Guinevere™ Cake Flour (Bleached)

Approximate analysis (14% moisture): Protein 7.0%, Ash 0.35%

Milled from soft winter wheat, Queen Guinevere™ is King Arthur's finest high ratio cake flour, with a silky texture and superior performance in applications requiring high percentages of sugar and fat. 5 lb./2.27 kg. poly bag.


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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.