Pastry Flour T45

Highly refined white flour (very low ash content), extracted from the heart of the wheat endosperm. Bursting with very pure starch and possessing very pliable gluten (extensible but not overly tenacious), it is the absolute queen of high-end fine pastry. It prevents unwanted elasticity (the "shrinking" of tart crusts) and achieves incomparable tenderness. It is the technical flour required for laminated yeast doughs (croissants, brioches), where the delicacy of the layers cannot suffer any excessive elastic resistance.