The gluten content of this flour will provide the framework or substance of baked pastries

A light, flaky, rich pastry made by rolling dough with butter and folding it to make layers.

Described as the condition where thin layers of baked dough separate from each other.

Pastries that consist of three component: crust, fillings and toppings.

It refers to a variety of baked products made with a high protein fat to flour with a very little liquid.