lbs. pastry flour
Pastry flour provides carbohydrates as its primary macronutrient and is typically enriched with B vitamins (thiamine, riboflavin, niacin) and iron. It contains minimal fat and protein compared to whole grain flours.
About
Pastry flour is a refined wheat flour milled from soft wheat varieties, characterized by a protein content between 8-10%, significantly lower than all-purpose flour. This intermediate protein level produces less gluten development than bread flour but more than cake flour, resulting in a flour with distinct structural properties. Pastry flour is typically milled to a fine, soft texture and contains fewer damaged starch granules than all-purpose flour. The grain is cleaned, conditioned, and milled to remove the bran and germ, leaving primarily the starchy endosperm.
Culinary Uses
Pastry flour is primarily used in the production of laminated doughs (croissants, Danish pastries, puff pastry) and pie crusts, where its moderate gluten content allows for the development of thin, flaky layers without excessive toughness. It is also employed in tender cookies, biscuits, and some cake preparations where a slightly more structured crumb than cake flour is desired. In pastry work, pastry flour produces a more tender and delicate texture than all-purpose flour, making it the preferred choice for applications requiring both structure and tenderness. It performs well in cinnamon rolls, scones, and other yeasted pastries where lightness and flakiness are priorities.