Flour vs Pastry Flour: Nutrition & Calories Compare



Fluor vs Pastry flour
Nutrition Facts

Fluor
Serving size:
  change
tablespoon (7g)cup (119g)half cup (59.5g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Cholesterol mg
0%

Sodium mg
0%

Total Carbohydrates g
0%

Dietary Fiber g
0%

Sugars g

Protein g
0%

Vitaminium C mg
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.
Pastry Flour
Serving size:
  change
tablespoon (7g)cup (120g)half cup (60g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Sodium mg
0%

Total Carbohydrates g
0%

Protein g
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.

Fluor vs Pastry Flour 100g Compare


per 100gFlourPastry flour
Calories364 358
Carbohydrates76.31 g77.2 g
Fat0.98 g1.64 g
Protein10.33 g8.75 g
Water11.92 g11.9 g
Calcium15 mg17 mg
Iron1.17 mg0.87 mg
Magnessium22 mg22.4 mg
Potassium107 mg142 mg
Sodium2 mg1 mg
Vitaminium B1 (Thiamine)0.12 mg0.146 mg
Vitaminium B3 (Niacin)1.25 mg0.988 mg
Vitaminium B60.044 mg0.065 mg

Discover the Delightful Differences Between Flour and Pastry Flour

Flour is a staple in kitchens around the world, a fundamental ingredient in countless recipes. But not all flours are created equal. Among the myriad types, all-purpose flour and pastry flour stand out for their unique characteristics and uses. While both are derived from wheat, their differences in protein content, texture, and nutritional values make them suitable for various culinary applications. Let's dive into the fascinating world of these two flours, exploring what sets them apart and how they can elevate your baking and cooking.

Understanding the Basics: What Makes Them Different?

All-purpose flour is the Swiss Army knife of flours, versatile enough to be used in everything from bread to cakes. It's milled from a mix of hard and soft wheat grains, which gives it a moderate protein content—usually around 10 to 12 percent. This protein level strikes a balance between strength and tenderness, making all-purpose flour suitable for a wide range of baking needs.

Pastry flour, on the other hand, is the secret behind flaky pie crusts and tender pastries. With a protein content typically between 8 to 9 percent, it's milled from soft wheat which results in a finer, softer texture. This lower protein content limits gluten formation, ensuring that pastries come out light and airy, rather than tough or chewy.

Nutritional Nuances: A Closer Look

When it comes to nutrition, both flours have their merits, though the differences are slight. Per 100 grams, all-purpose flour contains 364 calories, 76.31 grams of carbohydrates, and 10.33 grams of protein. Pastry flour is slightly lower in calories (358) and protein (8.75 grams), but a tad higher in carbohydrates (77.2 grams). Both flours offer minimal fat and sugar, making them a relatively blank canvas for your culinary creations.

Interestingly, pastry flour edges out all-purpose flour slightly in terms of mineral content, offering more potassium and vitamins like B1 and B6. However, these differences are minor and unlikely to significantly impact your daily nutritional intake unless you consume flour in large quantities.

Choosing the Right Flour for Your Recipe

The key to choosing between all-purpose flour and pastry flour lies in understanding the desired outcome of your recipe. For sturdy structures like bread, pizza dough, or when a recipe calls for a bit of chewiness, all-purpose flour is your best bet. Its balanced protein content helps form a strong gluten network, giving these foods their characteristic textures.

If you're aiming for delicacy and flakiness, such as in pie crusts, tarts, or fine pastries, pastry flour is the way to go. Its lower protein content ensures that your baked goods will be tender and crumbly, melting in your mouth with every bite. For cakes and cookies that fall somewhere in the middle, you might experiment with mixing both flours to achieve the perfect texture.

Final Thoughts

Both all-purpose and pastry flour have their place in the kitchen, each bringing its unique properties to the table. Whether you're a seasoned baker or a novice in the kitchen, understanding the subtle differences between these flours can help you make informed decisions, elevating your baking and cooking to new heights. Remember, the best way to discover what works best for your recipes is to experiment. So, go ahead, play with your food, and see what delicious creations you can come up with!

Flour 100g

364kcal

Calories source

  • 86% CARBS.
  • 12% PROTEIN
  • 2% FAT

Pastry flour 100g

358kcal

Calories source

  • 86% CARBS
  • 10% PROTEIN
  • 4% FAT
Marcin Piotrowicz
Author of this page
Marcin Piotrowicz

calories-info.com creator
Healthy diet and healthy lifestyle promoter

All information about nutrition on this website was created with help of information from the official United States Department of Agriculture database.

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