i would say, high grade champion flour is mainly used for bread and cakes because of its refined wheat. however normal all purpose flour is a mixture of extremely refined wheat and not too refined wheat. i would say though, all purpose flour is the best to use.
When a recipe calls for "flour" it means all-purpose flour. If a recipe specifies bread flour it is a flour that contains more gluten, the gluten is what gives bread that "chew". You don't want that in a cake. Cake flour has even less gluten than all purpose flour. By using cake flour you get a tender texture. Some recipes you could use all purpose flour or cake flour with little noticable change. But do not use bread flour for something that calls for cake flour.
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joojey
09-28-2008 @ 1:54 AM
