Flinn Bake
The perfect result for a sponge cake, Swiss roll, muffin, brownie... starts with the selection of the right flour.
Our varieties in this range exhibit low protein content due to processes like air classification and/or heat treatment. They optimise the volume, firmness, tenderness, carrying capacity and fineness of the cake product.
Benefits
Increased volume by improved gas holding capacity
Fast water absorption due to small particle size
Fast gelatinisation of the starch, resulting in a firm, resilient crumb with increased carrying capacity
Stable and fine crumb structure
Tolerant batter during baking, no lump formation
Flinn Bake product range
Cake and biscuit flour| Clean label
100% pure, heat-treated or air-classified wheat flour without additives.
Application: Classic sponge cake, 4/4 cake, muffins, Swiss rolls, filled cake