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Discussion in 'Professional Pastry Chefs' started by toshibaaa, Jul 26, 2013.
Can I substitute T45 flour with regular all purpose flour?
A quick search leads to: http://cooking-ez.com/flours.php, where it appears that T45 is closest to cake flour.
My guess (and it is just that, a GUESS) is that is is slightly lower in protein than all-purpose flour.
What will you be using it for?
I want to use it for flaky pastry like croissant, kouign amann (not the heavy butter/sugar type, but lighter) and other pastries
That was my question. I saw that the T45 was 10-12% protein but of course on our cake flour does not say what it is. I read on a site that the T45 was used for cakes and pastries. I have not made pastries from the cake flour but definitely will be trying it out. I would love to make my own Kouign Amann at home. I tried it once but they did not raise like they should have ,I used ap flour but it was not good. I am a stay at home retired nurse on disability and I so love to cook I would work for free just to be able to cook breads, pastries and cakes or something. Thank you again!
Have a great week;