Gold Medal Gold Shield Pastry Flour

Gold Medal Gold Shield pastry flour is milled from soft wheat and carries a lower protein content than all-purpose flour, which is what makes it right for tender baked goods. The reduced protein means less gluten development, so cakes, pie crusts, cookies, biscuits, and Danish come out delicate rather than chewy. Enjoy bulk Gold Medal Gold Shield pastry flour at wholesale pricing, available in 50 lb bags.

Pastry flour earns its place in a production kitchen wherever a short, tender crumb matters. It handles fat well in laminated doughs and short crusts, keeps cookies from toughening when a batch is mixed hard, and gives cakes a fine, even texture. Because it develops so little gluten, it is not the flour for yeast breads, rolls, or pizza crusts, which need the strength of a bread flour to hold their rise. For best results, keep mixing to the minimum the recipe calls for and stop as soon as the dough or batter comes together.