Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc.
Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry.
Use this fine textured flour in your favourite cake and pastry recipes. Also makes great cookies, pancakes, bars and squares. Because of its low gluten content, cake & pastry flour is not suitable for yeast breads. This specialized wheat flour has a fine, delicate texture that produces light, fluffy cakes and the flakiest pastries. It is made by a special milling process using soft wheat to create very fine grains with low protein content and low gluten production. Cake & pastry flour is also high in starch, which allows it to carry a high volume of sugar, and its delicate texture allows butter and fats to be distributed evenly throughout the batter. It is the ideal flour for producing lighter cakes with a tender crumb or the most delicate baked goods.
Pastry flour contains several important dietary minerals. One cup of flour is particularly high in selenium, iron and phosphorus. Other minerals available from pastry flour include calcium, magnesium, manganese, zinc, potassium, and copper.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."