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Pie Flour

Pie Flour. Usually an unbleached flour milled from soft white or soft red winter wheats (q.v.) with a protein content (q.v.) of 8.0-8.5%, ash (q.v.) content of 0.40-0.44%, a viscosity (q.v.) of 45-55¦ as measured with the MacMichael Viscometer (q.v.), and an absorption (q.v.) of 52%.