How is pastry flour made?
Flour is developed differently depending on the intended use. Baking flour or pastry flour is typically derived from wheat, although it can be made from legumes, nuts, rice, corn or even some fruits and vegetables.IdentificationPastry flour is derived from soft wheat flour that has not been chlorinated. It has an 8 to 10 percent protein content. It has a soft texture with an ivory color.ComparisonsFlour used to make bread has approximately a 12 to 13 percent protein content. Bread has a chewy texture. Cake flour contains 5 to 8 percent protein. The dough is tender. Pastry flour falls in between these two types. It has more texture than cake flour yet holds together more like a bread flour. Pastry flour creates a tender, flaky texture.UsesBecause of the fine texture of the flour and protein content, pastry flour is best used for baked goods like biscuits, croissants, cookies, brownies and pie crusts.HistoryAccording to food historians, pastries can be traced back to the ancient Mediterr
