PROBLEM TO BE SOLVED: To provide a method of manufacturing wheat flour for confectionery capable of providing confectionery with an unprecedented unique sense of eating of moist and fine texture which melts very smoothly in the mouth and with fragility as if it crumbles.SOLUTION: The wheat flour provided by treating the raw material wheat mainly consisting of flexible wheat with heating steam at 85 to 100°C of initial temperature of the raw material wheat for 1 to 5 minutes or at 60 to 80°C of initial temperature of the raw material wheat for 30 minutes to 3 hours, and then grinding the moisture heat treated wheat following an ordinary method is classified, with coarse portion of the grain diameter of 60 μm or more removed and its fineness being adjusted. The wheat flour for confectionery (1) includes 6.0 to 9.5 mass% of crude protein, (2) which gluten vitality is 35 to 55%, (3) which gelatinization ratio is 0 to 5%, (4) which average grain diameter is 15 to 50 μm, (5) 5 to 30 mass% of grain diameter of 60 μm or more, and (6) contains 50 to 80 mass% of fine powder fraction of which grain diameter is 30 μm or less.
