As plain as flour can be, it is a versatile ingredient that pastry chefs use on a daily basis. However, as each flour has its own purpose, it is crucial to understand the difference between them. In this lesson, Kay-Lene Tan looks at five different types of flour and when to use them.
This lesson is ideal for pastry chefs, people passionate about home pastry, or those who want to enter the industry.
Kay-Lene Tan is a Head Pastry Chef in two of Melbourne’s most notable restaurants, Tonka and Coda. Kay-Lene started out as a documentary filmmaker before making the shift to culinary arts 10 years ago.