Sample interview questions: Can you explain your knowledge of different types of flours used in pastry dough?
Sample answer:
Types of Flours Used in Pastry Dough
- All-Purpose Flour:
- Commonly used in pastry making due to its versatility.
- Contains 10-12% protein, providing a balance between gluten development and tenderness.
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Suitable for shortcrust pastry, pie dough, cookies, and some cakes.
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Cake Flour:
- Has a lower protein content of around 7-9%.
- Produces a tender and delicate crumb in cakes, muffins, and quick bread.
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Less gluten development means less elasticity, preventing tough textures.
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Bread Flour:
- High protein content of 12-14%.
- Ideal for yeast-based pastries like bread and pizza dough.
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Strong gluten development leads to a chewy and elastic texture.
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Pastry Flour:
- Specially formulated for pastry making, with a protein content of around 10-11%.
- Strikes a balance between gluten development and tenderness, creating a fl… Read full answer