Bleached Cake Flour

Bleached cake flour is a finely milled wheat flour that has been treated with a bleaching agent, such as chlorine gas or benzoyl peroxide. This process breaks down the gluten proteins, resulting in a softer texture and a whiter color compared to unbleached flour. It is commonly used in baking for its tenderizing properties.

Manufacturers use bleached cake flour to create lighter, more tender baked goods. The bleaching process weakens the gluten, which helps produce a finer crumb in cakes, pastries, and muffins. Its fine texture and white color make it ideal for delicate desserts where appearance and texture are important.

Bleached cake flour is a common ingredient in the U.S. food supply and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of carbohydrates and some B vitamins, though enrichment levels may vary. International bodies like JECFA have evaluated flour treatment agents. Typical consumption of bleached flour as part of a balanced diet is not associated with adverse health effects.