Enriched Pastry Flour
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What it is
Enriched pastry flour is a type of wheat flour that has been milled to a fine consistency and has had certain nutrients added back after processing. It is made from the endosperm of wheat kernels, with the bran and germ removed. The enrichment process typically adds back iron and B vitamins like thiamin, riboflavin, niacin, and folic acid.
Why it's used
Manufacturers use enriched pastry flour for its lower protein content compared to all-purpose or bread flours, which results in a more tender baked good. Its fine texture and ability to create a delicate crumb make it ideal for pastries, cakes, cookies, and muffins. It provides structure while keeping baked items light and tender.
Health notes
Enriched pastry flour is generally recognized as safe (GRAS) by the FDA for use in food. The added nutrients, such as iron and B vitamins, contribute to meeting daily dietary requirements. JECFA has evaluated flour and its enrichment, and EFSA has also assessed fortification of foods with vitamins and minerals. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Enriched pastry flour is derived from wheat, which is one of the 9 FDA major allergens. It also contains gluten, a protein found in wheat.
Products containing Enriched Pastry Flour
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