Pastry flour is a type of flour with a protein content between all-purpose flour and cake flour, making it ideal for making pastries, biscuits, pie crusts, and other delicate baked goods. It has a finer texture and lower protein content compared to all-purpose flour, which helps produce tender, flaky results in pastries. Pastry flour is typically made from soft wheat varieties and undergoes a milling process that results in a finer texture. Its moderate protein content provides the structure needed for baked goods while still maintaining a tender crumb. Pastry flour can also be used as a thickener in sauces and gravies due to its ability to absorb moisture.

Definicja i znaczenie słowa „pastry flour” po angielsku

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