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High Ratio Cake Flour

post #1 of 3
Thread Starter 
My in laws recently got me a large bag of high ratio cake flour. I was wondering how I substitute that for my regular cake flour that I normally use. Any suggestions? Using it in the same amounts seems to affect my cakes, making them take longer to bake, giving them a different texture, etc.

Thanks!
post #2 of 3
Having never heard of high ratio flour, I had to look it up. I found this:

Chlorinated or high ratio flour, also known as Hong King flour, is special cake flour that is able to hold large amounts of liquid. This gives the cake produced a very soft crumb and a light, moist, fine texture. They are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour. This will explain why it bakes differently. Other than that, I'm not really any help. LOL. Sorry.

http://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Flour-Types


There is a thread here on it.

http://cakecentral.com/cake-decorating-ftopict-717179.html
post #3 of 3
Thread Starter 
Thank you pmarks0!
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