Pastry Flour

Pastry Flours are made from top quality soft wheats. Their low ash content confers them a characteristic creamy-white color.
Also, the relatively-low gluten content exhibited by pastry flour, along with its fine granulometry, makes it unsuitable for yeast breads but ideal for lower ratio cakes, pastries, pies and cookies.
It can also be employed for other baked goods such as pasta and noodles.
Either bleached or unbleached pastry flours are available depending on the type of product to be baked.

Presentation: Bulk, bags (25 or 50 kg.), big-bags (500 or 1,000 kg.).
Minimum order: 1,000 tons.

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