During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.
Now boxes are getting the shrink treatment too.
cross-posted from: https://lemmy.bestiver.se/post/618032
Cake mixes use cake flour which is a super low protein flour great for cakes. Pastry flour likewise is a lower protein percentage wise. Bread flour is like 12%, AP is around 10 or 11% protein by weight. Cake flour is like 8% which is great for cake but limited.
So the boxed cake mixes are pre-mixed with leaveners like baking powder and soda but they are a way to buy not too much cake flour, as well.
How do they distinguish between those flours in the US? Here we have three main grades: 405, 550, and 1070, denoting low to high protein wheat flour.
Usually percentage of the flour that is protein. It is marked on the bag as well as usually marketed as pastry, cake, bread, all purpose, high gluten for like bagels and pretzels, and then it is up to the grind for super fine flour for pizza would want high protein to make the gluten but finely ground.
but either way it is by percentage on the side of the sack.
I stock three different protein levels in my kitchen. Cake flour is used up in my Ukrainian paprika chicken and dumplings recipe. I never make cakes.
I had not heard of that one. Thank you for something to research!