Organic wholemeal cake flour is a soft wheat flour that has been stone ground. This retains the nutritious goodness of the bran, germ and endosperm of the wheat grain.
Organic wholemeal cake flour is medium-brown in colour and has less protein and gluten than plain flour, producing a finer, more crumbly texture to baked goods. Wholemeal cake flour has a nutty flavour and is best suited to baking light, delicate products like sponge cakes and pastries. Protein content is about 9%.
No GMO. Preservative and additive free.
It is important to remember that wholemeal grains and flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making.
You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.
Ideally wholemeal cake flour should be refrigerated to retain freshness.