bake Special Report - January 2022 - 34
Don't make knee-jerk adjustments or changes after
one mishap. Dial in on the process and variables, and
really think through what may have gone wrong. "
Jeff Yankellow, director of bakery and food services sales at King Arthur Baking
part of an esteemed team of dedicated
flour experts known as the
Doughminators™, points out that
pastry flour is mostly used for pie
crusts and cookies.
" Pastry flour is especially good
for pie crusts, as it is a lower protein
(8.5-9%) winter wheat that allows
for a much flakier crust than all-purpose
flour, " he explains. " Cookies
made with pastry flour also tend to
be more tender to the bite. "
Meantime, patent flour is a
mid-protein flour that's very popular
with bread and roll bakers. Patent
flour is usually in the 12.3% to 13.0%
protein range that can be straight
spring wheat or a blend of winter
and spring wheat. With this protein
level, a firm, crusty loaf with new
bite can be made.
It's important to note the crust
is also a function of steam used at
beginning of bake, Santos offers.
Patent flour also can be used to
make a variety of rolls, donuts,
and sweet doughs. Because it is
a mid-protein flour, you could not
make a good New York-style bagel
(this requires a much higher protein
to produce the chewy quality).
" It all starts with identifying the
right flour to meet your needs, "
he says. " It can be overwhelming
considering all the different flour
options available today. At General
Mills, we work closely with bakers to
help them understand how different
flours can impact their dough. Once
we identify the right flour, we also
help our customers by offering
training and technical assistance
to ensure they achieve consistent
results every time. "
Above all, consistency equals
quality, Santos explains. Most
quality baked products start with
the flour used to produce it. As the
flour goes, so goes the formula and
final product.
Desired specs
Jeff Yankellow, director of bakery
and food services sales at King
Arthur Baking, stresses the
important need to look at your
desired specifications.
" You get what you pay for, " he
emphasizes. " Is it a classic all-purpose
with a protein window of
9-13%, which results in low cost, or
is it a true AP, European-style at
11.5% to 11.9%, for example? "
With pastry flour, low protein soft
wheat is really the only differentiating
factor, he explains. It's usually
going to be just a step up above a
cake flour.
" If you want an unbleached cake
flour and can't source it, this is the
next best thing, " Yankellow says.
" If I was trying to limit how many
34
Bake Magazine Digital Special Report 1 | Volume 3 | bakemag.com
JOHN UNREIN
http://www.bakemag.com
bake Special Report - January 2022
Table of Contents for the Digital Edition of bake Special Report - January 2022
bake Special Report - January 2022 - 1
bake Special Report - January 2022 - 2
bake Special Report - January 2022 - 3
bake Special Report - January 2022 - 4
bake Special Report - January 2022 - 5
bake Special Report - January 2022 - 6
bake Special Report - January 2022 - 7
bake Special Report - January 2022 - 8
bake Special Report - January 2022 - 9
bake Special Report - January 2022 - 10
bake Special Report - January 2022 - 11
bake Special Report - January 2022 - 12
bake Special Report - January 2022 - 13
bake Special Report - January 2022 - 14
bake Special Report - January 2022 - 15
bake Special Report - January 2022 - 16
bake Special Report - January 2022 - 17
bake Special Report - January 2022 - 18
bake Special Report - January 2022 - 19
bake Special Report - January 2022 - 20
bake Special Report - January 2022 - 21
bake Special Report - January 2022 - 22
bake Special Report - January 2022 - 23
bake Special Report - January 2022 - 24
bake Special Report - January 2022 - 25
bake Special Report - January 2022 - 26
bake Special Report - January 2022 - 27
bake Special Report - January 2022 - 28
bake Special Report - January 2022 - 29
bake Special Report - January 2022 - 30
bake Special Report - January 2022 - 31
bake Special Report - January 2022 - 32
bake Special Report - January 2022 - 33
bake Special Report - January 2022 - 34
bake Special Report - January 2022 - 35
bake Special Report - January 2022 - 36
bake Special Report - January 2022 - 37
bake Special Report - January 2022 - 38
bake Special Report - January 2022 - 39
bake Special Report - January 2022 - 40
bake Special Report - January 2022 - 41
bake Special Report - January 2022 - 42
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