This “short patent” is a classic 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. provides good tolerance and oven spring and is ideal for heart bread, pan bread, and buns. Also works well for yeasted breakfast pastries. Non-GMO.

12.7% Protein | .50% Ash | Malted, Enriched

King Arthur Special 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. King Arthur special 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.

King Arthur Special Patent FlourPackaging: Bag

King Arthur Special Patent FlourPallet:50 – 50 lbBag

King Arthur Special Patent FlourUPC Code: 071012110506

King Arthur Special Patent FlourCountry of Origin:Norwich, Vermont

King Arthur Special Patent FlourItem Number: D-0547

King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the company operates its own retail bakery, Baking Education Center, Baker`s catalog, and Baker`s store from its Vermont headquarters. Today the company is 100% employee-owned with over 375 employee-owners who are passionate about baking. In addition to providing the highest quality flour of unparalleled consistency, our mission also includes helping people become better bakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixing performance characteristics. This guarantees consistency in performance and a perfect final product every time.