This is what most of us are accustomed to buying and using for day to day cooking. All-Purpose flour is
bleached using edible bleaching agents. The bleaching process affects the texture of the final products and the interaction
of the flour with other ingredients during the baking process. Some people object to the bleach, so I offer options
for all of my products.
Cake flour is also bleached, but contains less protein than All-Purpose flour, and yields a lighter, fluffier
result. Cake flour costs about four times as much as All-Purpose flour.Unbleached All-Purpose Flour
This flour is heavier than its bleached counterpart, and is great in bread products. It is not recommended
for use in cakes since, in my opinion, it unfavorably alters the texture and flavor.
Unbleached Cake Flour
This is a relatively new product which provides a result similar to standard Cake Flour, but without the bleach.
This flour is very expensive, about five times higher than standard All-Purpose flour, and I do offer it as an option for
my customers in all of my products.
All-Purpose flour is "standard" in my baking, unless otherwise stated.
Each of Aunty Sue's products is available with the option of unbleached cake flour for those who prefer it. Whichever
you choose, you won't be disappointed. They are both delicious. I promise!