Flour Use in Rolled Cookies

In preparation for Liesbet Schietecatte's next Toolbox Talk, which is all about flour, the different types of it, and the use of it in rolled cookies, I'd like to ask you a few questions about flour availability in your part of the world, which type(s) you most commonly use in rolled cookies, and some other odds and ends! Ready?! I hope so! This survey is very short (only 14 multiple choice questions PLUS ONE BONUS QUESTION), and should take no more than 10 minutes or so to fill out!

IMPORTANT:
(1) If you select any "Other" options in any of the questions, please also specify what that "Other" is in the box that appears underneath. Responses are limited to 255 characters. PLEASE NOTE: THIS MEANS SPECIFYING THE BRAND YOU USE (EVEN IF A STORE'S PRIVATE LABEL BRAND) IN "OTHER" IF YOU DO NOT SEE IT ALREADY LISTED IN Q7!

(2) If a question does not apply to you or you don't know the answer, DO NOT skip it; instead, select the "N/A (not applicable)" or "D/K (don't know)" option. You must answer all questions, or your responses will not be saved by the system.

(3) Regarding that last bonus question (Q15): On September 30, I'll be drawing one name from among the list who answer it correctly, and that person will receive a grab bag of cookie goodies from me valued at about $100 USD.

Thanks for your participation!

Q1: What TYPE (or TYPES) of flour (for baking) are commonly found in shops where you live? (Check all that apply.)

All-purpose (wheat) flour

Bread (wheat) flour

Cake (wheat) flour

Pastry (wheat) flour

Gluten-free (non-wheat) flour (such as tapioca, rice, almond, potato, or other)

D/K - Don't know (I really only look for the type of flour I know I need)

Other

Q2: What TYPE (or TYPES) of flour do you use in your rolled cookie dough? (Check all that apply.)

All-purpose (wheat) flour

Bread (wheat) flour

Cake (wheat) flour

Pastry (wheat) flour

Gluten-free (non-wheat) flour (such as tapioca, rice, almond, potato, or other)

Other

Q3: What TYPE of flour do you MOST OFTEN use in your rolled cookie dough? (Check one only.)

All-purpose (wheat) flour

Bread (wheat) flour

Cake (wheat) flour

Pastry (wheat) flour

Gluten-free (non-wheat) flour (such as tapioca, rice, almond, potato, or other)

Other

Q4: Why do you most often use the TYPE of flour mentioned in Q3? (Check no more than three options, please.)

My favorite recipe calls for it

It's the type of flour that's easiest to find in my local store(s)

It's the cheapest flour available in my local store(s)

It makes my cookie dough more delicate

It makes my cookie dough easier to handle and more resilient (i.e., less prone to cracking and misshaping)

It's gluten-free and that's critical because I often serve gluten-intolerant customers (or friends or family)

Other

Q5: Is there any TYPE of flour that you cannot easily find in your local stores? (Check all that apply.)

All-purpose (wheat) flour

Bread (wheat) flour

Cake (wheat) flour

Pastry (wheat) flour

Gluten-free (non-wheat) flour (such as tapioca, rice, almond, potato, or other)

No, all of the above types of flour are readily available in my area

DK - Don't know (I really only look for the type of flour I know I need)

Other

Q6: Looking back at the TYPE of flour you most often use (Q3), is it bleached or unbleached? (Check the one answer that best applies.)

Bleached

Unbleached

DK - Don't know

Q7: What BRAND of flour do you most often use in your rolled cookie dough? (Check one only.)

Bob's Red Mill

Gold Medal

King Arthur

Pillsbury

Robin Hood

White Lily

Wondra

Other

Q8: Which statement best describes the function of gluten in baked goods? (Check the one answer that best applies.)

Enhances dough flavor

Gives dough strength and structure

Tenderizes dough

Makes baked dough crisper

Enhances the caramelization process

DK - Don't know

Q9: Which TYPE of flour has the highest gluten content? (Check the one answer that best applies.)

All-purpose (wheat) flour

Bread (wheat) flour

Cake (wheat) flour

Pastry (wheat) flour

Gluten-free (non-wheat) flour (such as tapioca, rice, almond, potato, or other)

DK - Don't know

Q10: Which TYPE of flour is best used in rolled cookie dough? (Check the one answer that best applies.)

All-purpose (wheat) flour

Bread (wheat) flour

Cake (wheat) flour

Pastry (wheat) flour

Gluten-free (non-wheat) flour (such as tapioca, rice, almond, potato, or other)

DK - Don't know

Other

Q11: If you can't find the TYPE of flour called for in your rolled cookie dough recipe, do you ever alter any other type of flour to approximate it? (Please check the one answer that best describes the frequency that you might do this.)

Almost every time I make rolled cookie dough; my local stores do not supply the type(s) of flour I usually need

Sometimes; only when my local stores don't have the type of flour I need

Never or almost never; my local stores almost always have the type(s) of flour I need

Q13: Are you a hobbyist or a professional cookie decorator? (By professional, I mean someone who sells decorated cookies or other related items, such as cookie decorating products or classes.)

Professional

Hobbyist

Neither; I don't decorate cookies or sell any cookie-related items

Q14: How long have you been decorating cookies?

Less than 1 year

1 to 3 years

4 to 7 years

8 to 10 years

More than 10 years

Q15 BONUS QUESTION: How much does one cup of all-purpose (wheat) flour weigh? (Check the one answer that best applies.)

4.0 ounces (113 grams)

4.25 ounces (121 grams)

4.5 ounces (126 grams)

4.75 ounces (135 grams)

5 ounces (142 grams)

5.25 ounces (149 grams)

It depends . . .

DK - Don't know

Other

Posted by Julia M. Usher · 9/2/171:06 AM