| QUALITY
IN PASTRY
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Hospitality
and Catering |
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| The following pastry types all use soft weak flour: |
| * Short pastry |
* Sweet pastry suet |
| * Flan |
* German |
* French
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* Almond pastry |
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| Soft weak flour, one with a low weak protein content approx. 7-8%. This is milled from wheat grown in milder climatic conditions such as the United Kingdom. |
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| Strong flour with a higher stronger protein content is used for the production of puff and choux paste, |
| Choux paste is where the starch is gelatinised when added to boiling water and fat, usually butter or margarine. |
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