Pastry Flour

Low in protein, and milled to a finer texture than all-purpose flour, this silky-smooth flour is made with soft wheat for a lower protein content. Biscuits are lighter and airier, scones are more delicate, and pie crusts unbelievably tender and flaky. Avoid using pastry flour for anything that demands structure, like bread doughs or pasta.

• 3 lb.
• 8.0% protein content
• Store in a cool, dry place
• Kosher