Whissendine Windmill Plain Stoneground (Pastry) Flour gives a crisp, golden crunch to shortbreads, crumbles and other sweet pastry products.
Bake like a pro with this top-notch Pastry Flour. Produced in Rutland at Whissendine Windmill, one of England’s few remaining fully operational nineteenth-century windmills. Whissendine Windmill supply local bakeries, including the well known Hambleton Bakery.
This Plain Pastry Flour is a low-protein flour made from wheat that has been milled to an exceptionally fine consistency. Its finer texture gives baked goods a softer, finer crumb and more delicate than those made with all-purpose flour. It bakes tender pastries, chewy cookies and is an excellent solution for pie crusts.
Plain Pastry flour can be used in a number of classic recipes like biscuits, cinnamon rolls, pancakes and pie crust dough. It is typically used for baking when baking powder or baking soda is the leavening agent.
Simply put your pastry chef hat on and you are good to go.
Suitable for both Vegans and Vegetarians.