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Eumarrah Hobart |
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A LOWER PROTEIN & LESS GLUTEN FLOUR FOR CAKES & BISCUITS
Cake flour is made from soft wheat that has been triple sifted, and is much finer than all-purpose flour. The main difference between the two, is that cake flour has a much lower protein content. This makes it especially good for cakes, pastries and biscuits. It has a light wheat flavour.
HOW TO USE
> Use for cakes, pastries and biscuits.
> Mix with Salt Skip Baking Powder to make a low sodium self raising flour.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Australia
Nutrition info per 100g: Energy 1491 kJ; Protein 10.3 g; Total Fat 1.4 g; -Saturated 0.3 g; Carbohydrate 72.9 g; -Sugars 2.7 g; Fibre 2.9 g; Sodium <5 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
