Pastry Flour

Pastry flour is a type of flour that is specifically formulated for use in pastry and baking applications where a tender and delicate texture is desired. It falls between all-purpose flour and cake flour in terms of protein content. Pastry flour typically has a protein content ranging from 8-10%, making it lower in protein than all-purpose flour but slightly higher than cake flour.

The lower protein content in pastry flour helps to produce baked goods with a tender and crumbly texture, making it ideal for pastries, pie crusts, cookies, and other delicate baked items. It achieves this by reducing gluten formation during mixing and kneading, resulting in a softer and more melt-in-the-mouth consistency.