Chapter 4: Ingredients
Cake flour is finely milled, low-extraction flour made from soft wheat. Its protein level is in the range of 5 to 8 percent, which makes it ideal for producing tender cakes and pastries. Equally important to the final texture is chlorine bleaching that gives cake flour its pure white color and increases the liquid absorption capabilities of the ... ................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related searches
- chapter 4 culture quizlet
- chapter 4.2 overview of photosynthesis
- psychology chapter 4 review
- strategic management chapter 4 quizlet
- chapter 4 lifespan development
- chapter 4 psychology test
- tom sawyer chapter 4 summary
- chapter 4 worksheet answers
- chapter 4 2 overview of photosynthesis
- chapter 4 psychology quizlet
- chapter 4 quiz answers
- psychology chapter 4 quiz