US Flour Corp News

Pastry Flour vs. Cake Flour: Which is Best for Your Baking Needs?

Tuesday, 4-Jun-2024 |

When baking, choosing the suitable flour is crucial for achieving your baked goods’ desired texture and flavor. Pastry flour and cake flour often need clarification among the many available types. Let’s explore the differences between these two flours and determine which is best for your baking needs. Understanding Pastry Flour and Cake Flour Pastry Flour… read more

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Tips for Using Tapioca Flour in Different Baked Goods

Thursday, 16-May-2024 | ,

Tapioca flour, or tapioca starch, is a versatile gluten-free flour made from the cassava root. Its unique properties make it an excellent ingredient for various baked goods, providing a chewy texture and lightness to the final product. However, tapioca flour can be tricky if you need to familiarize yourself with its characteristics. Here are some… read more

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Exploring Different Flour Milling Techniques and Their Impact on Baking

Tuesday, 7-May-2024 |

Flour milling is a crucial step in baking, and the technique used can significantly affect the quality and characteristics of the flour produced. Different milling techniques have been developed, each with advantages and impacts on the final baked goods. Different Flour Milling Techniques and Their Impact on Baking Traditional Stone Milling Traditional stone milling is… read more

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