Question: what is the difference between cake and pastry flour?
Answer: Pastry flour contains 8.5% – 9.5% protein, which is low relative to all purpose (10% – 12% protein) and bread flour (12% – 13% protein). It is used in delicate cakes and pastries, pie crusts, cookies and muffins. . Absorbs less liquid in recipes. ... Cake flour generally has 7% – 8.5% protein.