"Silky Smooth" flour for pastry

Why good pastry NEEDS this flour ...

Protein Content (6.9%): This is remarkably low - even lower than typical pastry flour, which usually runs 8-10%. This ultra-low protein content means minimal gluten formation, which is perfect for creating the most tender, delicate pastries. You'll get flaky pie crusts and tender cakes without any risk of toughness.

Soft Red Wheat (Erisman variety): Soft wheat naturally has lower protein than hard wheat, and red wheat varieties often have excellent flavor. The Erisman variety is specifically bred for milling quality, contributing to that "silky smooth" texture.

80% Extraction Rate: This means 20% of the wheat berry (mainly the bran and germ) has been removed, leaving primarily the starchy endosperm. This creates a refined flour that's still more nutritious than highly processed flours (which might be 72% extraction), but clean enough for delicate pastry work.

Low Ash Content (0.8%): Ash content indicates mineral content from bran - the lower the number, the more refined the flour. At 0.8%, this is quite refined, which contributes to the smooth texture and light color ideal for pastries.

Falling Number (395): This measures enzyme activity. A number around 395 indicates good, stable enzyme levels - not too high (which could cause sticky dough) or too low (which could affect rise). This is ideal for consistent pastry performance.

Moisture (11.6%): This is a good moisture level - not too dry (which could make pastries crumbly) or too moist (which could affect shelf life).

The combination of that extremely low 6.9% protein with the refined 80% extraction makes this flour perfect for creating incredibly tender, flaky pastries with excellent texture and handling properties.