Bleached Cake Flour

Does anyone have any idea if the Anson Mills White Lamas Cake flour is bleached (and therefore would work in the olive oil cake recipe)? It doesn't seem obvious one way or the other...http://www.ansonmills.com/products/31

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Brendan_Lee_56950

I don't know for sure but I would guess it isn't based upon the type of company they are.

mike.minasian

That was kind of my thought too.

michaelnatkin

I just think making flour out of llamas is tterrible.

Matt_67991

@Michael Minasian If they're truly replicating 17th and 18th century milling practices, it should be unbleached.

@Michael Natkin truly terrible http://ronnmoss.com/ronnsgarage/wp-content/uploads/2012/03/lorenzo.jpg

mike.minasian

@henri you never know what kind of stuff they had going back in the "olden days"

mike.minasian

The most Anson Mills response I could have possibly hoped for:

Chris_Young_80640

Ha, I love that response.

adey73

Chris, I know you said you had to import cake flour to the UK at some cost,
but what is your thoughts on 'kate flour' is a serious alternative http://amerrierworld.com/kate-flour/

Chris_Young_80640

@adey73 — My understanding is heat treated cake flours are what commercial bakers replaced chlorinated flour with, and that they do work, but not quite as well as chlorinated cake flour. I would be very interested in what you discover if you try using it in a high-ratio cake recipe, such as our olive oil cake. This would be a great product to include on the ingredient page about bleached cake flour too.