Organic Whole Wheat Pastry Flour
Serving Size: 3/4 cup (100 g)
Calories / Calories: 340
Fat / Lipide: 2 g3%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 0 mg 0%
Carbohydrate / Glucides: 75 g25%
Fibre / Fibres: 13 g52%
Sugars / Sucres: 0 g
Protein / protéines: 11 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 4%
Iron / Fer: 40%
Ingredients: Organic soft white wheat
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Canada
Warning: Contains wheat and gluten.
Puff Pastry Recipe
1/4 C butter
1 ¾ C whole wheat pastry flour
1/2 C cold water
3/4 C softened butter
1/4 C chilled all-purpose flour
1. Preparation works best on a chilled marble or stone pastry board. Pre-chill the marble in the freezer or refrigerator. If at any point when rolling out this recipe you find things getting soft or sticky, chill everything in the refrigerator for 30 minutes and then continue.
2. Cut 1/4 cup butter into 1 ¾ cups of flour with pastry blender until mixture resembles coarse meal.
3. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
4. Shape into a ball, and wrap in waxed paper.
5. Chill 15 minutes. Combine 3/4 cup of butter and 1/4 cup of flour; stir until smooth.
6. Shape mixture into a 6-inch square on waxed paper.
7. Chill 5 minutes.
8. Roll pastry into a 15-inch circle on a lightly floured surface; place chilled butter mixture in centre of pastry.
9. Fold left side of pastry over butter; fold right side of pastry over left.
10. Fold upper and lower edges of pastry over butter, making a thick square.
11. Working quickly, place dough, folded side down, on a lightly floured surface; roll dough into a 20 x 8-inch rectangle.
12. Fold rectangle into thirds, beginning with the short side.
13. Roll pastry into another 20 x 8-inch rectangle; again fold rectangle into thirds.
14. Wrap dough in wax paper, and chill about 2 hours.
15. Repeat rolling, folding, and chilling process to additional pastry.
During wheat grain processing, the germ and the bran, the most nutrient-rich parts of the grain, are lost. Valuable amounts of fibre, magnesium, manganese, iron, B vitamins, calcium, folic acid, and zinc are lost. Enriched flour is also nutritionally inferior to whole wheat flour.