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Matthews  Heat Treated Cake Flour kgMatthews  Heat Treated Cake Flour kg

Heat Treated Cake Flour

Bake with the best. This very fine, high-ratio cake flour allows for maximum moisture absorption. It’s been heat-treated to allow high levels of sugar and liquid into your Cotswold Flour cake recipes. This helps give your cake a soft crumb combined with a sweeter flavour and deliciously light, moist and fine texture.

Quantity:
£ 25.95

In stock

SKU: HTCA16 Categories: , , Tag:

Description

Our premium very fine high ration cake flour for maximum moisture absorption. This soft flour has been heat treated to allow the addition of high levels of sugar and liquid into your Cotswold Flour cake recipes. This helps gives your cake recipes a soft crumb combined with a light, moist and fine texture that is also sweeter.

Perfect for: High ration cake recipes, madeira cake, muffins, layer cake, swiss rolls and high ration sponges.

Delivers: A finely milled consistent white dough, capable of absorbing high levels of liquid and sugar.

Milling & Provenance: What is heat treated flour? Heat treated flour has been heated to 100 to 110 degrees during the heat treatment of the flour. Gelatinization of starch granules occurs during the heat treatment of flour allowing starch granules to absorb more water. Starch granules swell with water adding viscosity to batter and stabilization to the baking process. This helps the flour absorb more moisture and helps to prevent the protein content forming gluten when the flour is hydrated. Flour is ultimately a raw live ingredient; Cotswold Heat Treated Flour was designed to reduce the build-up of Pathogens in flour during its life. Heat treating flour is a way of treating the flour as an alternative to chlorinating and irradiation.

Nutrition: Research has suggested that Heat treated flour can be potentially better for the digestion of protein than in non-heat-treated raw flour. During the heating process this improves the palatability of the finished baked goods. Cotswold Heat Treated Cake flour can be a good alternative in some parts of the world to chlorinated bleached cake flour.

Contains: Wheat

Protein: 9%

Wheat Origin: Great Britain

Additional information

Weight 16 kg
Application

,

Bag Size

Flour Type

Delivers

A finely milled consistent white dough, capable of absorbing high levels of liquid and sugar.

Milling and Provenance: What is heat-treated flour?

Heat-treated flour has been heated to 100 to 110 degrees during the heat treatment of the flour after milling. Gelatinization of starch granules occurs during the heat treatment of flour allowing starch granules to absorb more water. Starch granules swell with water adding viscosity to batter and stabilization to the baking process. This helps the flour absorb more moisture and helps to prevent the protein content from forming gluten when the flour is hydrated. Flour is ultimately a raw live ingredient.

Contains

Wheat

Protein

9%

Did you know

Heat-treated flour was designed to reduce the build-up of pathogens in flour during its life, as an alternative to chlorinating and irradiation. Matthews Cotswold flour does not and will never bleach or chlorinate our flour. It’s not our thing.

Recipe Recommendations

High-ratio cake recipes, Madeira cake, muffins, layer cake, Swiss rolls and high-ratio sponges.

Protein

9%

Did you know

Heat-treated flour was designed to reduce the build-up of pathogens in flour during its life, as an alternative to chlorinating and irradiation. Matthews Cotswold flour does not and will never bleach or chlorinate our flour. It’s not our thing.

Recipe Recommendations

High-ratio cake recipes, Madeira cake, muffins, layer cake, Swiss rolls and high-ratio sponges.

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