Monday, July 4, 2011

Top Flour

"Top Flour is an extra-fine quality flour to give exceptionally smooth and fine texture for your baking needs. It is especially ideal for baking very fine cakes; such as chiffon cakes, swiss rolls, crepes, cake doughnuts and butter cookies"

Basically, it is a very finely ground flour, It is easy to digest and hence has a higher Glycemic Index. Cake flour is courser but also very fine. It probably recommends using this sort of flour for a smoother biscuit. It really doesn't matter which you use, "plain white flour" should be fine.

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