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STONE GROUND WHOLE WHEAT PASTRY FLOUR

T his flour is stone ground from hard red wheat that has a low protein content.  Whole Wheat Pastry Flour is used to make crackers, pastries, pies, cookies, etc.  Heartland Mill does not advise the use of this flour for breads because of the lower protein content and hence lower gluten.

Typical Analysis*
          Flour Protein 10 % and lower
          Flour Moisture Approx. 10-12%
          Flour Ash  Will vary due to stone milling, but approx. 1.7%

*Average Specifications; may vary with each lot number

 

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