Pastry Flour also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Pastry flour (also known as cookie flour) has a protein (gluten) of 9% to 10%. Use pastry flour for making biscuits, pie crusts, brownies, cookies and quick breads. read more
Bread Flour: 14 - 16% All-Purpose (AP) Flour: 10 - 12% Pastry Flour: 9% Cake Flour: 7-8% The exact protein content varies by brand, by region, and also by country. However, the name given to the flour is usually an indication of how it's intended to be used. read more
All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour. Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers. read more