PRODUCT INFORMATION SHEET


Product Name: UNBLEACHED AND UNENRICHED CAKE FLOUR 

 

Product UPC #: 0-71518-05012-2


Shelf Life of Product: 18 MONTHS

 

Code Date Location on Package: BOTTOM OF THE BOX

 

Ingredients: UNBLEACHED AND UNENRICHED CAKE (WHEAT) FLOUR


Certifications:

•Kosher-Orthodox Union Parve

•Non-GMO Verified


Health Information:

•No Fat

•No Saturated Fat

•No Trans Fat

•No Cholesterol

•No Sodium

•No sugar

•Vegan


Allergen Information:

•Contains Wheat

•May contain traces of dairy

•Produced in a peanut/tree nut free environment.


Storage recommendation: 

•Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.

•Prepared product should be consumed within 1 week of preparation.


What to look for if the product is bad:

•Dry product: lumps, clumping, infestation, or atypical odor.

•Prepared product: Mold or discoloration



Product uses (i.e. as an ingredient, cooked, raw):

•This product can be used to make cakes and pastries.


Nutritional Benefits: 

•No bleaching or chemicals are added


Product Specific Questions:


Product of the USA


16 oz. = about 4 cups cake flour.


What type of wheat is used for the cake flour?

It is made from soft red wheat.



How is this different from bleached cake flour?

It may not rise as high as bleached cake flour and may brown quicker. Unbleached flour is less acidic than bleached and may perform better with additional baking powder, buttermilk or yogurt instead of milk and a slightly higher baking temperature.


 

How do I use this product?

This flour is made from fine soft red wheat to make tender cakes and pastries.



Can I substitute cake flour for all-purpose flour? If so, what is the ratio?

Yes, for 1 cup of all-purpose flour, use 1 cup + 2 Tbsp. cake flour.



Is this whole grain flour?

No



Is this stone ground flour?

No



If I store my flour in the freezer, what do I do before using it in a recipe?

It is best to bring all ingredients to room temperature before use, unless

specified in the recipe.



Why does it have to be room temperature?

Because cold ingredients may adversely affect the recipe performance.



How can we label as Unbleached and Unenriched?

It is not labeled as bread flour. Only bread flour has to be enriched.