Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour
Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour
Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour
Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour
Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour
Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour

Low Protein Cake Flour 25kg Commercial Baking Wheat Flour for Sponge Cake, Chiffon & Cookies - Low Ash Content, Soft Texture, Premium Pastry Flour

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$19.34
Parameter
Product Name ： Cake Wheat Flour
Product Type类型 ： Cake Flour
Net Weight ： 25kg
Specification规格 ： OEM
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Detail


Product Parameters
Product nameCake Wheat FlourShelf Life12 months
CategoryCake flourMaterialPremium low-gluten wheat flour
CertificateISO/HalalPackaging25kg
Allergen InformationContains Wheat & GlutenQuality GradePremium Grade
Ash content<0.42%protein content6.5%-8.5%
Storage TypeCool, Dry, Ventilated, Avoid Pressure
IngredientsWheat Flour, Maltodextrin, Milk Powder, Soy Protein, Food Additives (Edible Essence).
DosageCan be used directly or add 4%-8% modifier if extra stability is needed (Based on packaging instructions).
Best Forsponge cake, chiffon cake, dorayaki, cookies, pastries, ice cream, and other baked goods
Primary UseMaking Sponge Cakes, Chiffon Cakes, Swiss Rolls.
Secondary UseCookies, Biscuits, Pastries, Mooncakes, Ice Cream cones.

Product Features

o Unique milky aroma to enhance flavor

o Increases dough water absorption for better handling

o Enhances dough elasticity and prevents staling

o Improves nutritional value and sensory quality

o Recommended usage: 4%-8% of total flour weight



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