Pastry flour is milled from soft white wheat and is then sifted, leaving behind a light, lower protein flour. This provides the perfect structure, texture, and taste for pastries, cookies, pancakes, muffins, and cakes. Similar to cake flour but a little more protein.
Whole Wheat Pastry Flour is milled from soft white wheat and is not sifted, so you get all the whole grain goodness and the pastry performance of a lower protein flour. This provides the perfect structure, texture, and taste for hearty pastries, cookies, pancakes, muffins, and cakes.
