A soft, finely milled low-protein wheat flour that develops little gluten, made for tender, delicate cakes and light batters. Its low gluten gives sponge cakes and soufflé pancakes a fine, soft, airy crumb that firmer flours would toughen, and it absorbs liquid readily. It is whisked into the batters of Japanese strawberry shortcake and soufflé pancakes.
Where it comes from
A soft low-protein wheat flour for tender cakes, central to Japanese sponge cakes and soufflé pancakes.
In the kitchen
Whisked into sponge-cake and soufflé-pancake batters for a fine, soft, airy crumb.
Nutrition (per 100g)
~364kcalCal
~8.0gProtein
~1.0gFat
~78.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
