Our patent flour is flour made from the center endosperm of the wheat kernel, meaning it’s of a higher quality and lower ash content than standard bread flour. This “short patent” is a classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. Our patent flour provides good tolerance and oven spring and is ideal for hearth bread, pan bread, and buns. Also works well for yeasted breakfast pastries. Our patent flour is available in bulk or wholesale.

Protein: 13.1 +/- 0.3%

Ash: 0.56 +/- 0.03%

Moisture: 14.0% (Max)

5LB Bag:Repackaged from the larger bag in our facility

Shelf Life: Product should be used within six months.

Country of Origin:USA

Item Number: D-0547-5LB