I know that it has to do with protein and ash levels. Here is something I found on a site that explains it better than I can:
Ash levels vary with each type of wheat and each grade of flour. Higher protein flours typically have a higher ash content. A good ash range for short patent flours, like Progressive Baker® Qualitate Flour, is between .48 and .50. A good ash range for longer patent flours is between .53 and .54.
In artisan baking applications, higher ash often plays a positive role. First, the extra minerals may result in a stronger dough and a finished product with more nutrition and better color. Plus the ash particles feed the yeast, while acting like tiny grains of sand to gently wear down the dough's gluten structure-conditions that facilitate optimum fermentation activity and improve the dough's tolerance. Sometimes, higher ash flours may enhance flavor as well.
yes I think thats probably what wondra cake flour is...
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