Greens CakeFlour Pick N Mix - Create Custom Combo with 4+ Flavours | Scone Mix Vanilla Sponge Mix Pancake Mix Chocolate Sponge Mix | Gift Set for CakeFlour Lovers - Pack of 2

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Greens CakeFlour Pick N Mix - Create Custom Combo with 4+ Flavours | Scone Mix Vanilla Sponge Mix Pancake Mix Chocolate Sponge Mix | Gift Set for CakeFlour Lovers - Pack of 2

Regular Price: US$50.00

Special Price US$39.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Baking Mixes Bread Flour & Mixes

Qty:

This Australian brand offers a variety of cake mixes and baking ingredients, including a "Light Fluffy Cake Flour." Based on their website, it's likely a standard cake flour milled from soft wheat, with a low protein content (around 8 ) for tender, airy cakes. They also have a gluten-free cake flour blend. This is a brand of organic cake flour available in some regions like Singapore. It's likely also made from soft wheat and certified organic. Some grocery stores or supermarkets might have their own private label cake flour under the "Green's" brand. The specific characteristics would depend on the manufacturer and their sourcing. Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. It is commercially used within 48 hours of being milled. The aging of flour refers to the physicochemical reactions, triggered by the presence of oxygen, that take place during storage. when you use all-purpose, you develop more. As such, cake flour is best in cakes, and other baked goods, that require or benefit from a soft, tender, even crumbly, texture.

Angel food cakes, chiffon cakes, sponge cakes, and genoise cakes benefit greatly from the light and airy texture cake flour provides. Cakes made with cake flour tend to be less chewy compared to those made with all-purpose flour. The weaker gluten structure allows for better air incorporation, leading to a taller rise in cakes. Less gluten development results in a more delicate and airy crumb in cakes. Cake flour has a lower protein content (around 7-8 ) than all-purpose flour (around 10-12 ).