GOLD Pastry Flour

The "gold" is finely ground, high extraction (95%) pastry flour, stone-milled from a variety of soft white winter wheat specially bred for our region.

Soft wheat is lower in protein and good for scones, biscuits, pancakes, pie crust, cookies, muffins and brownies, pound and sheet cakes and even doughnutsThe higher extraction gold has a more substantial texture and fuller flavor than the silver.

Our current crop comes from the Sachs family in nearby Westmoreland County (organic acreage)

Type: Flour

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