Cake flour is the flour used to make cakes, with the following ingredients: low-gluten starch, phytolacca, baking powder, emulsifier, flavor, citric acid, table salt and sugar.

Cake flour is low gluten flour, referred to as low-flour, also known as cake flour, refers to 13.8% moisture, protein 9.5% or less of the flour, is processed from wheat out of a kind of flour, low-gluten flour is used in the original grain is different, 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 because of the lower gluten content in the flour.

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