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Description
Ingredients:
Wheat flour, iron, calcium, niacin, and thiamin.
The Roller Milling Process
Roller milling is the most common method of flour production today. It is a process that separates the bran and germ from the endosperm of the wheat kernel, and then grinds the endosperm into flour. Furthermore, roller milling (vs stone milling) can create a very fine flour at a low temperature.
Character
This very light flour produces a flaky, light, and delicate pastry or crumb.
Patisserie Flour
Patisserie flour is a type of soft wheat flour with a low protein content (8-10%). It is made from soft red winter or soft white winter wheat varieties. Patisserie flour has a fine texture and a delicate flavour, making it ideal for baking pastries, cookies, pie crusts, biscuits, and other light baked goods.
The low protein content in patisserie flour prevents gluten from forming, which results in a tender and flaky texture in baked goods. Patisserie flour is also less likely to toughen when over mixed, making it a forgiving flour for beginner bakers.
Some tips for working with Patisserie Flour
- Measure the flour accurately. Too much flour can make baked goods tough.
- Sift the flour before using it to remove any lumps.
- Handle the dough gently to prevent over mixing.
- Chill the dough before baking to help it hold its shape.
- Do not over bake pastries or cookies.
Storage:
Store in an airtight container.
Wildfarmed says:
“OUR FINEST WHITE FLOUR. FOR SOFT, LIGHT AND DELICATE BAKES.”
Source: Wildfarmed
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