Food & Agriculture•Flour & Milling Products
Cake Flour
A professional cake flour produced from high-quality soft wheat with a fine particle structure. Thanks to the excellent air retention capacity it gives to the batter, it ensures cakes rise homogeneously and have a high-volume, spongy internal texture. It achieves perfect harmony with sugar and fat, helping products maintain a soft, melt-in-the-mouth structure. It delivers smooth-surfaced results that maintain freshness for a long time in every batch in industrial kitchens. Contact us for technical details and price quotation.
Technical Specifications
| Ash | Max 0.50% (Dry Basis) |
| Fat | 0.9 g |
| Energy | 340 - 350 kcal |
| Gluten | Soft and Flexible Structure |
| Protein | 8.0% - 10.0% (Dry Basis) |
| Storage | Store in a cool, dry environment free from foreign odors. |
| Moisture | Max 14.5% |
| Packaging | 25 kg / 50 kg or Big Bag |
| Shelf Life | 12 Months under proper conditions |
| Ingredients | Soft Wheat Flour, Antioxidant (Ascorbic Acid), Fungal Alpha Amylase |
| Carbohydrate | 75 - 77 g |
| Dietary Fiber | 2.1 g |
| Sedimentation | 20 - 25 ml |
Quotes are provided for bulk purchases and export requests.
