White Whole Wheat Flour

This white whole wheat flour enhances flaky (puff) pastry through several technical advantages. 

The 7.2% protein content provides optimal gluten development for puff pastry - sufficient structure for lamination without excessive toughness that higher-protein flours create. The 100% extraction retains the wheat germ and bran, adding subtle nutty flavor complexity that complements a rich filling while providing additional fiber for improved digestibility.

The soft white winter wheat variety produces a milder, less bitter flavor than traditional red wheat, making it ideal for pastry applications where harsh whole grain notes could compete with delicate butter flavors. The 1.4% ash content indicates mineral retention that enhances browning reactions, contributing to the golden color crucial for visual appeal. The falling number of 346 seconds suggests good enzyme activity for proper fermentation if using yeasted techniques, while the 12.6% moisture content falls within optimal ranges for pastry flour storage and performance. 

This flour creates more nutritious pastry with enhanced flavor depth while maintaining the flaky, tender texture essential for successful cooking.