Pastry & Cake Flour
Type 1: Milled from the central part of the endosperm, this fine white flour is ideal for cakes, muffins, cookies, and wafers—offering a soft texture and light crumb.
Type 2: With a shelling percentage of 25%, this flour is suited for biscuits, crackers, and confectionery products and is occasionally used in macaroni production.
| 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 |
