So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...
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albert manuel
2nd class is all purpose flour because its consistency is between the bread and cake flour
3rd class flour is also called cake flour use for cakses,
It's not exactly "cake flour" which has an even lower protein content, i.e. lower gluten formation.
I suppose, if you need to rank them gluten-wise, it will be:
1. Bread flour (1st class)
2. All-purpose flour (2nd class)
3. Pastry flour (3rd class)
4. Cake flour (I have never seen this referred to as 4th class anywhere, it's just usually called cake flour).
For more detailed explanation of the different types of flours, one of my go-to references is https://www.seriouseats.com/2020/07/wheat-flour-guide.html
2nd Class Flour - All Purpose Flour (Everyday Bake Value)
3rd Class Flour - Pastry Flour (Soft Wheat Flour) (i.e. Cookies, Crackers, Biscuits, Cupcakes etc.)