Hi everyone

I'm looking to buy cake flour in bulk. I found out today that there's more than one type of cake flour. All I've ever seen marketed in the stores is "cake flour" but it seems when buying in bulk, distributors have a wider range. I spoke with a Dawn Foods sales rep today and he mentioned hi-ratio cake flour. A search on CC led me to a post that mentioned that it rises higher than regular cake flour.

For those in the know, can hi-ratio cake flour be easily substituted for regular cake flour? Since I'm thinking of getting a 50lb bag I don't want to get the wrong type of flour.

Also, for those familiar with Dawn Foods, is there a particular type of cake flour you would recommend that I purchase?

Thanks!

I would think since the hi-ratio rises, it would depend on the recipe. For example, you wouldn't want to use the hi-ratio on a recipe including baking soda or baking powder because it might be disastrous for the cake. Check your recipes and see what type they call for as from what I've read, you cannot substitute hi-ratio for regular cake flour. Hope this helps!

Thank you for the responses. I posted this question in the cake business forum and from the responses I got that "regular" cake flour is high-ratio flour because it can handle high amounts of liquids and sugar.