Robin Hood® Best for Cake & Pastry Flour
Robin Hood® Best for Cake & Pastry Flour

Details

Storage & Availability

Substitutions

Nutrition Facts

Flour Safety

Details

Make baking cake easy peasy!

Our Best for Cake & Pastry flour is made from soft wheat. This fine-textured flour produces delicate cakes and pastries that are both tender and crumbly. Cakes will be light textured and high rising, while pastries will be nice and flaky.

Storage & Availability

Availability

Western Canada: 2.5 kg
Ontario: 2.5 kg
Quebec: 2.5 kg
Maritimes: 2.5 kg
Newfoundland: 2.5 kg

What Is A Manufacturing Code, And How Do I Read It?

The manufacturing code is the date the product was made. It should look something like this:
13 365 548 15:30 5439 or 3 365 628A 1438
 

  • The first one or two numbers represent the year it was made. For instance, the 13 or 3 in our example codes means it was made in 2013. A number 12 or 2 would mean it was made in 2012, and so on.
  • The next three numbers represent the day of the year the product was made. In our example, the 365 (or three hundred and sixty-fifth day of the year) is December 31.
  • The following sets of numbers are further plant codes (i.e. plant number, time of production, etc.) and have nothing to do with the date of manufacture.

Substitutions

Note: the character of your recipe will change.


Original All Purpose Flour

1 cup + 2 tbsp (280 mL) of Robin Hood® Best for Cake & Pastry Flour = 1 cup (250 mL) of Robin Hood® Original All Purpose Flour

Nutri Flour BlendTM Tastes like White

1 cup + 2 tbsp (280 mL) of Robin Hood® Best for Cake & Pastry Flour = 1 cup (250 mL) of Robin Hood® Nutri Flour BlendTM Tastes like White

Nutrition Facts

Serving Size 1/4 cup (30 g)
Amount % Daily Value
Calories 100
Fat 0.2 g0 %
Saturated 0 g0 %
+ Trans 0
Cholesterol 0 mg0 %
Sodium 0 mg0 %
Carbohydrate 23 g8 %
Fibre 1 g3 %
Sugars 0 g
Protein 3 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 10 %
Thiamine 15 %
Riboflavin 8 %
Niacin 10 %
Folate 20 %

Flour Safety

About flour

The Public Health Agency of Canada (PHAC) has issued a reminder on the safe usages and proper handling of flour. It is important to note that flour is made from wheat that is minimally processed. Cookie dough or batter made with raw flour should not be consumed, and flour should not be considered a ready-to-eat product. It is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of the flour with proper handling.

Flour safety tips

The following tips from PHAC outline steps to ensure the proper usage and handling of flour:

  • Do not taste raw dough or batter. Eating a small amount could make you sick.
  • Bake or cook items made with raw dough or batter before eating them.
  • Always use hot water and soap to wash any bowls, utensils, or surfaces that flour was used on.
  • Wash your hands with soap and warm water immediately after touching flour, raw dough or batter.
  • Contact your healthcare provider if you think you have become ill from eating raw dough or batter or from consuming or handling a flour product.
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