AP/Pastry Flour

Our AP/Pastry blend is made of Renan, Spelt, and Frederick flours. Frederick is a soft white wheat, Renan is a hard red winter wheat, and Spelt is an ancient grain that is high in protein but soft in texture. All of these grains are grown by Seneca Grain & Bean in Penn Yan, New York. This AP/Pastry blend is intended for use in cakes, biscuits, pastries, and cookies. While it can be blended into mixes for bread, it cannot be the main flour in bread.