Wheat Flour Soft

Key Features:

Low Protein Content: Typically containing 8-10% protein, soft wheat flour has a lower gluten content, which results in a tender and soft texture.

Best Uses: Ideal for baking cakes, pastries, cookies, muffins, and other delicate confections that require a light and airy texture.

Texture: The finer grind of soft wheat flour gives it a smooth texture, contributing to the soft crumb of baked goods.

Shelf Life: Soft wheat flour generally has a shorter shelf life compared to hard wheat flour due to its lower gluten content.

Benefits:

Produces light, tender, and fluffy baked goods.

Perfect for recipes where a delicate structure is essential.

Ideal for cakes, pastries, biscuits, and soft bread.