What is the difference between KA all purpose flour and KA special patented flour? I bake scones, pie crusts, cakes etc. I use KA bread flour for bread products I make. When I went to purchase my usual 50 pound bag of flour at my local store, they didn’t have all purpose and wanted me to substitute the special patented flour. Are they the same? Will my pastry crusts, cakes etc be the same with special patented flour?

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