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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.


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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.