Search Results for: Mustard flour
, sugar, milk, shortening, baking powder, and eggs. when these ingredients are combined, they form a dough that is flakier or crumblier than bread dough. the high fat content in pastry dough, and how the fat covers the flour used, is what leads to a flaky pastry. presentation is also more highly valued
, which is a low gluten flour made specifically for pastries. it has - % gluten, which is lower than all purpose flour, but higher than cake flour. this flour is typically not bleached either. pastries related articles a ammonium sulfate ascorbyl palmitate b baking c calcium phosphate chicory root fiber...
https://bakerpedia.com/specialties/pastries/
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