FLour INNovations
Cake flour
Columbus
Cake flour is produced through the right combination of wheat varieties and grindings, heat treatment, rehydration and micronisation. Two types are available in the standard range.
The main advantages are:
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a higher beating capacity of the dough |
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a higher carrying capacity for enriching elements such as sugar, oil, eggs, etc. |
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a finer and purer crumb |
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faster gelatinisation with less risk of layer formation |
Typical examples are mixes for sponge cakes (biscuits, toppings) and muffin mixes.
Packaging: 20 Kg
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