Pastry Flour
Flour
Pastry flour has less protein, resulting in tender baked goods.
Functions
Dietary Info
Allergen Warning
About Pastry Flour
Pastry flour is a finely milled, low-protein flour designed to produce tender baked goods. It typically contains 8-10% protein, less than all-purpose flour but more than cake flour, striking a balance that provides structure while maintaining a delicate crumb. Its soft texture and lower gluten content make it ideal for creating tender cookies and light pastries. It has a neutral flavor, ensuring that the taste of other ingredients takes center stage. Home bakers favor it for its ability to deliver consistent, professional-quality results.
History
The origins of pastry flour can be traced back to the refinement of milling techniques in the 19th century, which allowed for the production of more specialized flours. As baking became more popular and diverse, particularly in Europe and North America, the demand for flours that could create finer, more delicate textures increased. Pastry flour gained popularity as bakers sought to replicate the delicate pastries of France and the tender crumb of British tea cakes. Today, it remains a staple in both professional and home kitchens, celebrated for its ability to elevate the quality of baked goods.
Common Uses
Have feedback or suggestions about this ingredient page? We're listening.
Share your feedback