How does the density generally compare between pastries and cakes?

Jun 9, 2020 ... What's the difference between plain flour and cake flour? · It's all about the protein! · flour, which affects vital aspects of the cake and ... Pastry School Recap #3: Puff Pastry, Cake 1, Bread, and Viennoiserie ... The Difference Between French, Swiss, and Italian Meringue. Footer. ↑ back to ... Oct 7, 2018 ... ... pastry chef. Ido; September 25, 2007 7:55pm. It is very ... Technically speaking the difference between cake and bread is crumb structure. Pastry flour contains 8.5% – 9.5% protein, which is low relative to all purpose (10% – 12% protein) and bread flour (12% – 13% protein). Nov 17, 2018 ... Both butterscotch and caramel can come in sauce form, candy form, pudding form, cake form, etc. Why Does Store-Bought Butterscotch Pudding ... Mar 13, 2016 ... “Pastry” refers both to a type of dough and certain baked products made from this dough, whereas “cake” can encompass a whole range of sweet desserts. Jul 23, 2009 ... As far as I can tell, the only real difference between the two is the bleaching, although in whole wheat pastry flour, 100% of the wheat ... Apr 3, 2023 ... Generally speaking, bakers tend to create a wide range of baked items, including bread, cakes, and pastries, while a pastry chef is a more specialized ... Sep 29, 2022 ... Cake flour is another flour with a low protein content, which is sometimes confused with pastry flour. And, they are quite similar. Cake flour ... Jul 19, 2017 ... Pastry Flour = Weak low gluten but is slightly stronger then cake flour, creamy white in color. For pie dough's, some cookies, biscuits, and ...