Pastry & Cake Flour

Pastry & Cake Flour is divided into two types. The first type is prepared from the central part of the endosperm. The first type of White flour is used for the preparation of cakes, muffins, cookies, and wafers. The second type of White flour is used for making biscuits, crackers, and so on. The percent of shelling this type of flour is 23%, and it is generally used in confectioneries. In some cases, it is used to make macaroni. The combinations of White flour include:


Ash (Wt% based on the dry matter)
0.501-0.700
Wet gluten
Min. 26
Acidity (max.)
2.4
Moisture (max. Wt%)
14.2
Proteins (Wt% based on the dry matter)
Min. 11