Cake Flour- Bleached Vs Unbleached, Protein Content?

Baking By SimplyCupcakelicious Updated 2 Aug 2011 , 8:01pm by leah_s

SimplyCupcakelicious Posted 2 Aug 2011 , 6:25pm
post #1 of 4

Hi All! I wanted to know what the difference is between bleached and unbleached cake flour. Is high ratio better? Also, how does the protein content effect the density? Thanks!!!

3 replies
jason_kraft Posted 2 Aug 2011 , 6:51pm
post #2 of 4

This page might help:

I've never heard the term high-ratio flour before, but it probably refers to cake flour since it has a lower protein (gluten) content than AP or bread flour and thus produces products with lower density. The term High-ratio is usually applied to a baked good that has a higher ratio of sugar to flour, and using cake flour is common for these types of products.

Bleached flour is treated with chemicals while unbleached flour is allowed to bleach naturally. There isn't much difference between them in practice.

SimplyCupcakelicious Posted 2 Aug 2011 , 7:47pm
post #3 of 4

That explained a lot about the differences in flour!!!!

leah_s Posted 2 Aug 2011 , 8:01pm
post #4 of 4

Yes, there is high-ration cake flour. It's all I use.

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