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The Bacon, Butter, Bourbon and Chocolate Cookbook: Chef Bruno's Favourite Ingredients

By Bruno Feldeisen

Published 2024

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Cake flour has the lowest amount of gluten protein, which helps any batter to “crumble” once baked. It’s perfect for cookies and sponges. Pastry flour has more gluten protein and works well as cake batter. All-purpose flour is great for some cookie doughs and pizza. Bread flour has the most gluten protein and is typically used in breadmaking.

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