There are two types of Monarch flour available.

Fancy Pasty Flour is a great choice for many baked goods, including flaky pastries, cakes, cookies and muffins — just to name a few. The lower protein content of pastry flour strikes just the right balance of providing good structure and tenderness. It will consistently produce a lighter and more tender finished product than all-purpose flour, but with a little more strength than cake flour. 

Special Cake Flour produces beautifully light, moist, plush cakes that keep very well. Use it for all cake creations, including layer cakes, cupcakes, angel food cakes and a melt-in-your-mouth crumb (like pound cake). This flour may be a better choice in those recipes, but pastry flour is an excellent option for most non-bread baked goods.