What is patent flour

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The awkward case of 'his or her'. Clear flour is graded into fancy, first clear, and second clear. Clear flour is darker in color than the other flours previously mentioned, as it is made from the part of the endosperm closest to the bran. Fancy clear flour, milled from soft wheat, is used to make pastry flour. First clear, milled from hard wheat, is often blended by the baker with low-gluten flours to lighten the texture of breads such as rye or whole-wheat yet maintain the deep color desirable in such breads.

Second clear flour has a very high ash content, is very dark, and is not generally used for food. Stuffed straight flour is straight flour with some clear flour added. The following types of flours are made from some of the flours discussed above.

They are often named by their application rather than how they are milled. Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. Made from extra short or fancy patent flour, milled from soft wheat, cake flour often comes bleached, which gives it a bright, white appearance. In this book, flours are assumed to be unbleached unless otherwise indicated. Pastry flour also has a low gluten content, though it contains a bit more than cake flour.

Made from fancy clear flour, a soft wheat flour, it is used for making tart and pie doughs, some cookie batters, and muffins. All-purpose flour is made from a blend of hard wheat flours or sometimes a blend of soft and hard wheat flours. All-purpose flour varies throughout regions in the United States; blends are often determined by the flours available and the cooking styles of the area.

It is called all-purpose flour because it is intended for most baking needs for general household use, not commercial use, where having several different flours, each used for a specific purpose, is feasible.

High-gluten flour is milled from hard wheat and has an especially high protein content, making it high in gluten. It is often blended by the baker with other low-gluten flours to give them more strength and elasticity. It is also used for particularly crusty breads and pizza doughs.

It does not darken the color of the final product, as does clear flour. The information that follows reviews a variety of sources in an effort to present information relevant to the flours used in bread baking.

One purpose that we hope to serve by including the detailed and technical sections that follows is to more clearly describe the properties of flour found in the US and in Italy, and to assist interested readers in developing insights into the complexity of our task making and baking breads. We have included this because a number of visitors to The Artisan have requested an in depth discussion of flours.

Such a discussion is p ointless without the technical details. Unfortunately much of the test information necessary to understand the flour with which you may be working is not provided by the manufacturer. Skip to main content. Patent flour versus bread flour.

August 20, - am. Aug 20 - am. Aug 20 - pm. There is no way to know until you actually try to bake with it. This might help, it's from the textbook Baking Science and Technology , Apr 3 - am.