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Cake Flour is a highly specialized baking ingredient designed to deliver the tender, delicate texture that defines a perfect cake. Its unique properties stem from its low protein content, which typically ranges between 5% and 8%—significantly lower than all-purpose flour (which averages 10-12%) and bread flour (which is often 12-14%). Protein is essential for forming gluten when mixed with liquid. The lower the protein, the less gluten develops, resulting in a baked good with a soft, fine, and almost melt-in-your-mouth crumb structure. Furthermore, Cake Flour is milled into a much finer consistency and is traditionally chlorinated, a process that slightly alters the starch to allow it to absorb more liquid and sugar, contributing to a moist final product and better rise.