Whole Wheat Pastry Flour is 100% stone ground from the best U.S #1 soft white wheat into very fine flour. The whole wheat berries are milled with the nutritious bran, germ and endosperm all intact. Many people ask how whole wheat pastry flour is different from whole wheat flour. The answer is simple. Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard red wheat. The softer wheat has a lower protein content than hard red wheat and makes a desirable flour for pastry baking.