This Whole Wheat Pastry Flour is milled from soft wheat. It contains larger bran flakes and is milled to a fine granulation. The flour is soft and light and results in a tender texture and nice flavor when baked. Not recommended for bread baking.
Used for: Creating hearty baked goods of all sorts - Scones, cookies, pies, pancakes, muffins, cupcakes, brownies, and much more.
Grains: Soft Wheat
Protein: 8%