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Flour Power

Posted Feb 20 2010 10:00am
This is a great product to try if your baking for a special occasion or if baking is your passion.  To sum it up:  Traditional cake flour is bleached to hold moisture and bind with fat for moist tender cakes.  This all-natural cake flour produces the same results without peroxide or bleach.

The only way to get the same result without bleaching the flour is a longer processing time.  This new cake flour King Arthur has developed is left to oxidize naturally.  Most millers aren't willing to add this step, which takes three weeks.

This oxidizing process doesn't make this flour as crisp-white as it's bleached counterpart.  But if your not fussy about aesthetics, this isn't really a concern.  I like using this flour for my Whole Wheat Devils Food Cake, Blueberry Crumb or Blueberry Protein Muffins, which I am making today.  Try it out!

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