Search Results for: Pastry
baked goods. bread flour and high gluten flours are commonly made from hard red spring wheat. it is primarily traded at the minneapolis grain exchange. hard red winter—hard, brownish, mellow high-protein wheat used for bread, hard baked goods, and as an adjunct in other flours to increase protein in pastry
flour for pie crusts. some brands of unbleached, all-purpose flour are commonly made from hard red winter wheat alone. it is primarily traded by the kansas city board of trade. soft red winter—soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. cake flour, pastry flour, and some...
https://www.newworldencyclopedia.org/entry/Wheat
baked goods. bread flour and high gluten flours are commonly made from hard red spring wheat. it is primarily traded at the minneapolis grain exchange. hard red winter—hard, brownish, mellow high-protein wheat used for bread, hard baked goods, and as an adjunct in other flours to increase protein in pastry
flour for pie crusts. some brands of unbleached, all-purpose flour are commonly made from hard red winter wheat alone. it is primarily traded by the kansas city board of trade. soft red winter—soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. cake flour, pastry flour, and some...
https://www.newworldencyclopedia.org/entry/Wheat