Pastry flour is milled from soft wheat and has a lower protein content (8-10%) than all-purpose or bread flour. This lower gluten level produces more tender, crumbly pastry — ideal for pie crusts, biscuits, and scones. As an unenriched product it has not had B vitamins or iron added back after milling.
Keep cold; chill the fat, bowl, and even the flour before making pastry. Overworking pastry flour develops gluten and makes results tough — handle as little as possible.
Where Flour, pastry, unenriched, unbleached Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 142 mg | 7% | |
| Phosphorus | 102 mg | 15% | |
| Molybdenum | 59.1 µg | 118% | |
| Magnesium | 22.4 mg | 6% | |
| Calcium | 17.0 mg | 2% | |
| Selenium | 5.00 µg | 9% | |
| Niacin (B3) | 0.988 mg | 6% | |
| Iron | 0.870 mg | 6% | |
| Zinc | 0.740 mg | 7% | |
| Manganese | 0.635 mg | 32% | |
| Copper | 0.159 mg | 16% | |
| Thiamin (B1) | 0.146 mg | 13% | |
| Vitamin B6 | 0.065 mg | 5% | |
| Riboflavin (B2) | 0.000 mg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →