Biscuit and Scone Flour
Whats the best flour or flour blend to use for biscuits and scones. Special considerations:
- I bake in a commissary bakery for 5+ different retail outlets, so, large volume.
- I mix, shape and freeze all scones and biscuits. Thaw and bake.
- So, I need 50 pound bags and hopefully get from USFoods or DAWN
I'm currently using all AP (Gold medal). I assume I would want to use a a blend of AP and cake/pastry flour? Open to all ideas. Just trying to get a lighter product.