Gold Medal Hotel and Restaurant Flour, 25 Pound - 2 per case.

In the realm of baking, finding a good quality flour is paramount, and Gold Medal Hotel and Restaurant Flour has garnered mixed reviews from home bakers and professionals alike. Many users have tested this all-purpose flour across a wide array of baked goods, revealing notable inConsistencies in performance. One home baker highlighted their family's extensive experience and noted struggles particularly with bread, bagels, and rolls, experiencing excessive stickiness and poor rises. While they found that pancakes and waffles turned out acceptably, other items such as cookies and cakes did not meet their expectations, leading them to suspect that the flour may lack sufficient gluten for optimal rising. Conversely, a professional pastry chef entered the conversation to defend the flour's reputation, emphasizing the importance of protein content and how its 10.7% protein in Gold Medal flour compares to higher-end options. They suggested that many of the problems described by home bakers could stem from improper usage or environmental factors affecting the flour’s behavior rather than flaws in the flour itself. The chef acknowledged that appropriate adjustments in water, eggs, or surrounding conditions may be necessary for successful baking outcomes. Despite diverse opinions, the overarching sentiment appears to be that while Gold Medal Hotel and Restaurant AP Flour is economically viable and sufficient for basic tasks, it is not the top choice for those seeking high-quality results across the board. Many bakers would not choose to buy it again when better options are available. **