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Patent flour


Patent flour is the purest and highest-quality commercial wheat flour available. Patent flour is made from the center portion of the endosperm. Patent flour is classified in five categories, depending on the amount of straight flour it obtains. Extra short or fancy and first patent flours are made from soft wheat and are used for cake flours. Extra short or fancy patent contains 40 to 60 percent straight flour. First patent flour contains 60 to 70 percent straight flour. Short patent flour made from hard wheat is the most highly recommended commercially milled flour for bread baking, it contains 70 to 80 percent straight flour. Medium patent flour contains 80 to 90 percent straight flour and is also excellent for bread baking, as is long patent flour, which is made with 90 to 95 percent straight flour. It is up to the baker to determine which of these flours best serves his or her purposes.
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