Pastry Flour

Pastry flour is a finely milled, low-protein flour ideal for creating tender and delicate baked goods. With a protein content typically ranging between 8% and 9%, it strikes a perfect balance between all-purpose flour and cake flour. This lower protein level helps produce a finer crumb and a lighter texture, making it the preferred choice for recipes such as pies, tarts, biscuits, and cookies.

Pastry flour’s consistency and ability to absorb fats efficiently contribute to flaky crusts and soft pastries. Its specific formulation ensures that baked goods maintain their structure while achieving a melt-in-your-mouth tenderness, making it an essential ingredient for any baker aiming for professional-quality results.