which flour to use
Flour For Cakes And Pastries
Why Pastry Requires Precision
European millers achieve the required precision by selecting soft wheat varieties and controlling refinement and protein levels during milling. The goal is to produce flour that supports structure without toughness, allowing cakes to rise evenly and pastries to remain light and crisp. Choosing the right pastry flour ensures consistency across a wide range of sweet and savoury preparations.
Flour Types by Application
Because cakes and pastries vary so widely in structure, there is no single flour suitable for all recipes. Instead, flour selection depends on the type of preparation and the leavening method used.
There are many types of cakes and pastries, each requiring a specific wheat flour for optimal results. Type “00” flour is most commonly used, while Type “1” flour may be preferred for certain preparations. The choice depends on the product being made, as different applications require different flour characteristics. This includes flours for shortcrust pastry, cakes, choux pastry, puff pastry, leavened products, brioche, and Manitoba flour.
Across all pastry applications, flour behaviour determines how dough or batter responds to mixing, resting, and baking. Lower-protein flours limit gluten development and produce tender textures, while stronger flours provide the stability needed for structured preparations. Selecting the best flour for baking means matching flour strength and refinement to the specific requirements of each recipe.
A Special Tip
Using the wrong flour, especially when making cakes and pastries, doesn’t just affect texture, it affects the confectionery's flavour. Overly strong flour, or the wrong flour, can mute the buttery notes, sweetness and aroma, while the right cake and pastry flour allows flavours to shine through.
Shortcrust Pastry
Shortcrust pastry requires flour that limits gluten development to maintain tenderness while preventing excessive crumbling.
- Low protein content
- Strength (W): 100-120
- P/L ratio: 0.38-0.42
This balance allows the dough to hold together during rolling while producing a crumbly, melt-in-the-mouth texture. Choosing the right flour for pastry is essential to achieving consistent shortcrust results.
Sponge Cakes (Chemical Leavening)
Sponge cakes rely on chemical leavening or aeration from eggs rather than long fermentation. For these applications, flour must be light and finely milled to support volume without adding density.
- Strength (W): 190-210
- P/L ratio: 0.40-0.45
These characteristics allow batters to trap air effectively, producing soft, airy cakes with an even crumb. This is why wheat flour for cakes is typically lower in protein than bread flour.
Choux Pastry & Pancakes (Natural Leavening)
Choux pastry and similar preparations require flour with slightly more strength, as the dough must withstand cooking before baking.
- Strength (W): 240-260
- P/L ratio: 0.40-0.45
This level of strength supports steam expansion during baking while maintaining a hollow structure. Using the correct baking flour ensures choux pastries rise properly and retain their shape.
Puff Pastry
Puff pastry is one of the most technically demanding pastry applications. The dough must endure repeated rolling and folding while maintaining distinct layers.
- Strength (W): 300-320
- P/L ratio: 0.48-0.50
Flour used for puff pastry must combine strength with extensibility, allowing the dough to stretch without tearing during lamination. Properly milled puff pastry flour ensures clear layer separation and consistent lift during baking.
Panettone & Baba Cake
Highly enriched doughs, such as the ones used for making panettone and baba cake, place extreme demands on flour due to long fermentation times and the presence of fats and sugars.
- Very strong flour (Manitoba-type)
- Strength (W): 420-450
- P/L ratio: 0.55-0.60
These flours provide the structural support needed to retain gas and volume throughout extended fermentation and baking.