Product Details - Robin Hood

Robin Hood Best For Cake & Pastry Flour is milled using a special process and only the very top grades of Canadian soft wheats. This special care provides you with a light, very fine textured flour that produces higher, lighter cakes and delicate, flaky pastries. It also makes great cookies, squares and pancakes.

Questions? Comments?
Please call 1-800-268-3232 9am to 7pm EST weekdays.

Product Availability

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

Look for Robin Hood Best For Cake & Pastry Flour at your local supermarket.

Recommended for making
Recommended for making : cakes, pastries, muffins, cookies, squares & bars

Storage
Product should be stored in a clean, dry area at temperatures of 16-20° and 60% relative humidity. Maximum recommended product age limit is 12 months.

Shelf Life
The shelf life of this product is 18 months from the date of manufacture.

What exactly is a manufacturing code, and how do I read it?
For example, the manufacturing code (date the product was made) might look something like this:
6 365 548 0321 780

The first number represents the year it was made. For instance, the 6 in our example code means it was made in 2006. A number 7 would mean it was made in 2007, 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.

Substitution
For best results, when using Robin Hood Best For Cake & Pastry Flour in non-yeast recipes, substitute 1 cup plus 2 tbsp (280 mL) Best For Cake & Pastry Flour for each cup (250 mL) of Robin Hood All Purpose Flour.