Soft Wheat Premium Pastry Flour - 50 lb.
- Quantity Discounts!
|Buy in lots of 50:||$10.92/Each|
You must buy a minimum of 50 at a time due to manufacturer packaging.
|Package Size||50 Pounds|
|Type||Cake / Pastry|
Look no further than this premium pastry flour for an indispensable ingredient for any kitchen! Great for use in a variety of baking applications, this 50 lb. bag will keep your restaurant or bakery in good supply. Essential for making donuts, this flour is also ideal for pie crusts, cookies, and fine pastries, including scones, cream puffs, and éclairs.
This premium pastry flour is prepared by carefully selecting and milling the finest soft wheat to provide top-quality flour that’s focused on one thing—satisfying customers. And since it’s such a fundamental ingredient, it can be used in many popular dishes of different cultures and palates. Through a commitment to agriculture and the environment, the making of this flour transforms crops into vital food products.
This white, untreated flour has a low ash content for lightly-colored finished products. Its lower protein content ensures that the flour is soft and perfect for baked treats. Low in gluten, it will give your products a finer texture than baked goods made with hard flour. It produces delicate, tender results, but offers strength and stability in the baking process. You’ll be able to whip up batches of pastries with consistently high volume and even texture that will have your patrons coming back for more!
Sold in a 50 lb. bag.
Moisture: %14.0 max.
Protein: %8.5 +/- 0.5
Ash: %.48 +/- 0.02
Similar to Pillsbury® Prairie Rose, General Mills Pollyanna®, Bay State Wingold Pastry, Conagra White Spray, Horizon Milling Progressive Baker, Horizon Milling Pastry, King Arthur Round Table, King Arthur Pastry, Pendleton White Spear.
Overall User Rating: Soft Wheat Premium Pastry Flour - 50 lb. ( 5.0 stars from 1 review )
This is a great brand of pastry flour!! Nice flour to make all sorts of desserts, cookies and such!! Great quality and an even better price!!!
Eric K. Posted on 10/03/2012
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