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Further information re flour substitutes

Misc.
FLOUR PROTEIN LEVELS
whole-wheat flour.....14 % protein
all-purpose flour.....9 to 12 % protein
pastry flour.....8 to 9 % protein
cake flour.....5 to 8 % protein


WHOLE WHEAT PASTRY FLOUR SUBSTITUTES
* cake flour, but results uncertain [protein content].
* 3/4 cup plain pastry flour plus 1/4 cup unprocessed (raw) bran flakes.
* 1/4 cup whole wheat flour and 3/4 cup all-purpose flour
* unbleached white flour



MsgID: 0214197
Shared by: bme aust
In reply to: ISO: Difference between...whole wheat pastry ...
Board: All Baking at Recipelink.com
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