Something FOR every meal or occasion! A favorite of bakers since 1902, Presto Self-Rising cake flour is made from a special grade of soft winter wheat chosen for its tender gluten which makes light, even textured cakes & biscuits. The baking powder in Presto is made especially to suit the flour & rises evenly throughout the dough. You always get the right proportion of baking powder & salt because every batch of Presto is thoroughly tested at the Mill.
to use: o always sift Presto Once before measuring unless otherwise stated in recipe.o if recipe calls for cake flour, substitute an equal amount of Presto.o if recipe calls for all-purpose flour substitute an equal amount of Presto plus 2 Tbsp. More per cup.o if recipe calls for baking soda & Sour milk, substitute regular milk & omit baking soda.o if recipe calls for cocoa, sour cream, or buttermilk, use only ¼ tsp. Of baking soda per cup of Presto.
how to store Presto: o store air-tight in cool, dry environment. Important that flour is not exposed to moisture, humidity & Strong odors.o stored in freezer: double wrap & Package in Airtight, moisture-proof container, label & Place in freezer at 0°f.o stored in refrigerator: store air tight so it will not absorb any odors in refrigerator.o be sure to bring flour to room Temperature prior to mixing with other ingredients.Presto cake flour is very popular in New York where it is used to make many delicious sweets including apple fritters and doughnuts.