Is it better to use cake flour when making mixes?

It depends on the desired texture and properties of the baked good. Here's a comparison between cake flour and other types of flour:

Cake flour:

- Made from soft wheat varieties

- Low protein content (around 5-8%)

- Fine texture and light consistency

- Produces tender and soft cakes with a delicate crumb

Cake flour is suitable for making cakes, muffins, and cookies where a light and airy texture is desired. It absorbs less water than other flours, resulting in a finer crumb and a more delicate texture.

All-purpose flour:

- Made from a blend of hard and soft wheat varieties

- Moderate protein content (around 10-12%)

- Versatile and suitable for a wide range of baking purposes

- Produces baked goods with a general all-around texture

All-purpose flour can be used for cakes, cookies, biscuits, pancakes, and other general baking applications. It provides a balance between tenderness and structure.

Bread flour:

- Made from hard wheat varieties

- High protein content (around 12-14%)

- Strong gluten development

- Produces chewy and crusty breads

Bread flour is best for making breads where a chewy texture and crusty exterior are desired. It provides a good structure and elasticity to the dough, allowing it to rise well.

Choice for mixes:

- For cake mixes, cake flour is generally the best option as it will produce a tender and delicate texture.

- For pancake mixes or biscuit mixes, all-purpose flour is often preferred to achieve a balance between texture and versatility.

- For bread mixes, bread flour is recommended for its high protein content and ability to create a chewy and crusty bread.