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Wheat Patent Flour

PATENT FLOUR comes from the heart of the endosperm and is the purest, highest-quality wheat flour available.

Depending on how much straight flour (100% of the kernel with bran and germ removed) it contains, a bread flour is either short patent (70-80% extraction), medium patent (80-90%), or long patent (90-95%). In general, the higher a flour's proportion of straight flour, the darker its color and the higher its protein content. First clear flour, which can contain as much as 18% protein, is technically not a patent flour, but the remnant of straight flour after the patent flours have been removed. You'll find first clear flour listed under "High-Gluten Flour."

Cake flour and pastry flour, which are milled from soft wheat, have even lower extraction rates. Extra short patent flour, aksi called fancy, patent flour, (40-60%) is used primarily for cakes, while first patent flour (60-70%) commonly used in pastries and muffins.






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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.