Tag: Robin hood flour

Flour's protein content directly impacts the texture of your baked goods, influencing everything from cakes to bread. The protein content of Robin Hood cake and pastry flour is low, which is a key factor in achieving a tender and delicate crumb in your baking.

Robin Hood all-purpose flour is a staple in many Canadian kitchens, featuring a protein content of approximately 13.3%, which is higher than many U.S. all-purpose varieties. This higher protein level is a crucial factor for bakers to consider, as it significantly influences the texture and structure of different recipes.