Wheat flour (type 450 or 500)

Description

Cake flour (type 450 or 500) is a finely milled, light powder with a delicate, subtle flavor and a distinct yet mild wheat note. Its soft, uniform texture and low protein content result in cakes and baked goods having a light, fluffy texture and even rising. Nutritional values primarily consist of carbohydrates, which are a quick source of energy, a moderate amount of protein, and a small amount of fat, as well as trace amounts of B vitamins and minerals; compared to whole grain flours, it has less fiber. Typical uses include delicate cakes, sponge cakes, cookies, pancakes, creams, and light yeast cakes, where fluffiness and tenderness are desired characteristics. Store in an airtight container in a cool, dry, and dark place, and for longer periods, in the refrigerator or freezer to prevent moisture and pests.