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flour, high-ratio

flour, high‐ratio Flour of very fine, uniform particle size, treated with chlorine to reduce the gluten strength. Used for making cakes, since it is possible to add up to 140 parts sugar to 100 parts of this flour, whereas only half this quantity of sugar can be incorporated into ordinary flour. See flour strength.

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high-ratio flour

high‐ratio flour See flour, high‐ratio.

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"high-ratio flour." A Dictionary of Food and Nutrition. . Encyclopedia.com. 17 Aug. 2018 <http://www.encyclopedia.com>.

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"high-ratio flour." A Dictionary of Food and Nutrition. . Retrieved August 17, 2018 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/high-ratio-flour

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