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
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Nombre del producto ： Cake Wheat Flour
Tipo de producto ： Cake Flour
Peso neto ： 25kg
Especificación ： OEM
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anterior: High Amylose Corn Starch: Premium Resistant Starch for Low-GI Foods and Biodegradable Packaging
próximo: High Gluten Bread Flour 25kg – Premium Wheat Flour for Toast & Soft European Loaves, Ideal for Commercial & Home Bakers, Rich in Protein, Easy to Knead, Excellent Oven Spring
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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