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Although not a patent flour - in fact, first clear flour is what remains after the bran and patent flours have been taken away from the wheat kernel - its super-high protein (16%-18%) and ash (0.85%) content make first clear the preferred flour for breads featuring low-gluten grains like rye, barley, oats and buckwheat. First clear is the flour to use for authentic old-school Jewish deli ryes. 5 lb./2.27 kg. poly bag.