Purpose

• The primary purpose of baking flour is to provide texture to a batter, and to bind ingredients together. It can also serve as a thickener for creams, fillings and sauces.

Protein

• The protein content of flour affects its ideal baking use. Larger amounts of protein give the flour a more substantial texture, and baking flour typically has a protein content in the range of 6 to 14 percent. The protein in baking flour provides elasticity to baked goods.

All-Purpose Flour

• All-purpose flour is the most commonly available flour, and it is suitable for most types of baking. It has a protein content of 10 to 12 percent.

Cake Flour

• Cake flour provides baked goods with a tender texture and has a protein content of 6 to 8 percent.

Pastry Flour

• Pastry flour has a protein content of 8 to 10 percent, which provides baked goods with a substantial texture. Pastry flour can be made by mixing 2/3 cup of cake flour with 1 1/3 cups of all-purpose flour.