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High-Ratio Cake Flour
High-Ratio Cake Flour. A soft wheat flour (q.v.) with a protein (q.v.) content within the range of 7 to 9%, treated to render it particularly suitable for the production of high-ratio cakes (q.v.). It is finely ground and chlorinated (q.v.) to a pH value (q.v.) of 5.2 or lower.