what is soft flour? how is it used?

Answer 1

Soft flour is milled from spring wheat and has a much lower glueton content it is used in commercial bakeries to make cakes and in box cake mixes and it is also sold in retail stores as cake flour ( soft a silk )
( swans down ) and I guess there are more retail brands . There are a very few cookie recipes that call for cake flour.

I hope this has helped answer your question
jim b

Answer 2

Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

Answer 3

Soft flour is low in gluten and so results in a finer texture. It is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

Answer 4

flour is made from either spring wheat or winter wheat. Obviously winter wheat is harder and more dry as it has grown through the summer heat. Spring wheat is more soft as it has grown through the winter and has more fluid in it.

Answer 5

Looks like it's lower in gluten which would give you less elasticity (ie better for gravies, as a thickener, in quick breads, etc) - less chance of becoming "tough" in texture. Downside - not good for use in baking bread, as gluten is key to success there.... Good luck