Pastry flour

Pastry flour maintains intermediate characteristics of all-purpose and cake flour. It is derived from soft wheat with short to medium patents.

It contains less starch than cake and less protein than all-purpose flour. Pastry flour has a protein content of about 9% and ash content of about 0.4 to 0.45%.

Pastry flour also called cookie or cracker flour is a weak or low gluten flour, but it is slightly stronger than cake four. It has the creamy white color of patent flour rather than the pure white of cake flour.

Pastry flour is used for pie dough and some cookies, biscuits and muffins. Some people substitute a combination of all-purpose and cake flours for pastry flour.

Pastry flour looks a bit more crumbly than cake flour. Serious bakers play round with different flours to discover the exact proportions of hard and soft wheat flours they like, or in the case of bread making of wheat and other flours.
Pastry flour