Cake special flour refers to low gluten flour, a kind of wheat flour, whose protein egg content is around 6.5-9.5%. It is suitable for making cakes, cookies and other fluffy and non-tough treats. Low gluten flour is treated with chlorine to reduce the acidity of the original low gluten flour, which is good for the organization and structure of the cake.

Low-gluten flour difference:

Low-gluten flour is used in different grains, processed out of the gluten content is relatively low, the protein in the flour is also low.

Low-gluten flour is whiter than other flours from the appearance, and you can feel the low-gluten flour in your hand to hold into a ball is not easy to loose. Low-gluten flour is more delicate and requires less water than high-gluten flour for kneading due to the lower gluten content in the flour.

Relative to medium and high gluten flour, low gluten flour is used in a smaller range, in addition to making cakes, but also used to make pastries, food factories to make cookies, ice cream and spring rolls and other food.