Pastry Flour vs Bread Flour: Calories & Nutrition Showdown



Pastry flour vs Bread flour
Nutrition Facts

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.
Bread 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.

Pastry Flour vs Bread Flour 100g Compare


per 100gPastry flourBread flour
Calories358 363
Carbohydrates77.2 g72.8 g
Fat1.64 g1.65 g
Protein8.75 g14.3 g
Water11.9 g10.7 g
Calcium17 mg19 mg
Iron0.87 mg5.55 mg
Magnessium22.4 mg35.9 mg
Potassium142 mg127 mg
Sodium1 mg3 mg
Vitaminium B1 (Thiamine)0.146 mg0.953 mg
Vitaminium B3 (Niacin)0.988 mg6.56 mg
Vitaminium B60.065 mg0.079 mg

When it comes to baking, the type of flour you use can make all the difference in the world. Flour is not just flour, as any seasoned baker will tell you. Two of the most commonly used flours are pastry flour and bread flour, each with its unique characteristics and uses. But what sets them apart? Let's dive into the fascinating world of these two flours, explore their differences, and discover which flour is best suited for your baking adventures.

A Closer Look at Pastry Flour

Pastry flour is the go-to choice for bakers aiming to create tender and flaky pastries. It has a protein content of around 8-9%, which is lower than most other flours. This low protein content results in less gluten formation, making it perfect for pie crusts, tarts, and cookies. One interesting fact about pastry flour is that despite its ability to create delicate textures, it still has enough structure to hold fillings and maintain the shape of your baked goods.

Understanding Bread Flour

On the other side of the baking spectrum, we have bread flour, known for its high protein content, typically around 12-14%. This higher protein level translates to more gluten, giving bread its chewy texture and allowing it to rise properly. Bread flour is the backbone of many bakery products like bagels, pizza dough, and of course, bread. Its ability to absorb more water and retain gas produced by yeast makes it an indispensable ingredient for any baker focusing on yeasted doughs.

Comparing the Two: Not Just About Nutrition

While nutrition data can provide some insights, the real difference between pastry flour and bread flour lies in their behavior in baking. Pastry flour, with 358 calories per 100 grams, and bread flour, slightly higher at 363 calories, are not far apart in terms of energy. However, the protein content is what truly sets them apart, with pastry flour at 8.75g and bread flour at a robust 14.3g per 100g serving. This difference in protein affects gluten formation, which in turn influences the texture of your baked goods.

Moreover, bread flour contains significantly more iron and magnesium than pastry flour, which can be an added nutritional benefit. However, for most bakers, the choice between pastry and bread flour will come down to the desired outcome of their baking project rather than the nutritional content.

Which Flour Should You Use?

Deciding between pastry flour and bread flour depends on what you're baking. If you're aiming for tender, flaky pastries or pie crusts, pastry flour is your best bet. Its lower protein content ensures that your baked goods will have the perfect delicate texture. On the other hand, if you're looking to bake chewy, hearty bread or other yeast-leavened products, bread flour is the way to go. Its higher protein content will give your bread the structure and texture it needs to rise and hold its shape.

In summary, both pastry flour and bread flour have their unique purposes in the kitchen. By understanding the characteristics of each, you can choose the right flour to achieve the perfect texture and structure for your baked goods. Whether you're a seasoned baker or just starting out, experimenting with these flours can lead to delicious discoveries and elevate your baking to the next level.

Pastry flour 100g

358kcal

Calories source

  • 86% CARBS.
  • 10% PROTEIN
  • 4% FAT

Bread flour 100g

363kcal

Calories source

  • 80% CARBS
  • 16% 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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