PETRA 6320. SHORTCRUST PASTRY. 00 flour W 150-170.

Petra Flour 6320 Shortcrust Pastry 00 W150-170. Packs of 3, 6, and 12.5 kg.

Soft wheat flour for shortcrust pastry. Low-protein flour (W150-170): it produces a smooth, non-tender or elastic dough that can be easily worked, even by rolling. The protein composition is designed to provide good extensibility and a gluten that activates slowly, allowing for perfect workability of the dough (as well as speed of processing) and a finished product that is not overly crunchy or flaky. It has the ability to retain absorbed liquids well (the dough therefore does not become sticky) and to incorporate large quantities of fat, allowing it to hold its shape during baking and enhancing the crispiness or crunchiness of the pastry without making it too crumbly or "woody." The crispness and appropriate firmness are maintained even after baking, allowing the biscuit to be dipped in water without falling apart. Its very fine grain size makes it impalpable to the touch and extremely delicate on the palate. Also suitable for light and unenriched sponge cake.