Tag: Flaky crusts

With a protein content typically ranging from 7% to 9%, low-gluten flour is specifically milled from soft wheat for producing baked goods with a tender, delicate texture. Understanding what is low gluten flour good for can dramatically improve the outcome of your baking, preventing dense or tough results and is often marketed as cake or pastry flour.

Butter is comprised of about 80% fat and 20% water and milk solids, whereas oil is 100% fat. This fundamental difference is key to understanding whether it is better to use oil or butter in baking for your specific recipe, as each provides distinct results in flavor, texture, and structure.

Shortening gets its name because its primary function is to 'shorten' the gluten strands in flour, which yields a more tender and flaky final product. For centuries, this solid fat has been a staple in kitchens, valued for its unique properties that enhance baked goods and improve frying results. Understanding the benefits of shortening can help you achieve professional-level results in your own kitchen.