The pastry flour is a lower protein content flour (8% protein level) than the pastry flour blend, which has a 10.3% protein level. The pastry flour blend mimics the soft Southern-style pastry flour, making baked goods tender yet not too delicate. It is perfect for making pie crusts that need to support a rich, heavier filling. The pastry flour is better for light, flaky pastries--biscuits, scones, and a softer pie crust is what to expect from this flour. Both are great choices in the world of pastry. Happy baking! Kye@KAF

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