CAKE AND PASTRY FLOUR

Cake and pastry flours are milled from soft wheat.They have lower protein and gluten content than other flours. These products have a fine uniform texture with pastry flour being the courser product of the two.
Pastry flour has less starch than cake flour and is
used basically for pastries.
Cake and pastry flour are well suited to products which do not need strong structure. Cakes and pastries, as well as cookies, crackers, and snack foods are made from these flours.
Both flours are available in enriched white and whole wheat. Whole wheat varieties of these flours will yield a heavier, more dense product than a comparable enriched white product.