What Is Patent Flour? Is It Different From Other Types Of Flour?

What Is Patent Flour?

If you love baking, you might have come across the term patent flour in some recipes or baking books.

In this article, I will explain everything you need to know about patent flour, including its origin, production, nutrition, and application.

I will also compare patent flour with all-purpose flour, the most common type of flour used by home bakers.

What Is Patent Flour?Courtesy:Desertcart
What Is Patent Flour?
Courtesy:Desertcart

The origin of patent flour

Patent flour is a high-quality wheat flour that consists solely of endosperm, the innermost part of the wheat grain.

Patent flour was first produced in 1870 by George T. Smith, who invented a milling equipment that could grind and sift the wheat more finely than usual.

His patent flour was so superior to other flours that it sold for $1 more per barrel. Soon, patent flour became the most popular flour in the bread, cake, and pastry industries.

The production of patent flour

Patent flour is made by milling wheat flour into four basic streams, based on their quality and purity. 

The first two streams are top patent flour and second patent flour, which make up about 85% of the flour yield from the batch.

Top patent flour is the purest and most refined flour, with a low ash content and a good white color.

Second patent flour is slightly less refined, with a bit more impurities and a darker color.

These two streams are then blended and sifted to produce different commercial grades of patent flour, such as bread flour, pastry flour, and cake flour.

The nutrition of patent flour

Patent flour is mostly composed of starch and protein, with a small amount of moisture, fat, gums, and ash.

The protein content of patent flour varies depending on the type of wheat used and the degree of refinement.

Hard wheat, which is high in protein, is used to make bread flour, which has about 13% protein.

Soft wheat, which is low in protein, is used to make cake flour, which has about 6-8% protein.

Pastry flour, which is made from soft wheat patent flour, has about 7-9.5% protein.

All-purpose flour, which is a blend of hard and soft wheat patent flour, has about 11-12% protein.

Since patent flour is low in ash, it has a low mineral content and nutritional quality2.

The application of patent flour

Patent flour is the most widely used flour in the baking industry, as it has a fine texture, a good color, and a high gluten strength2.

Gluten is the protein network that gives elasticity and structure to baked goods.

The amount of gluten in patent flour depends on the type of wheat and the degree of refinement.

Bread flour, which is made from hard wheat patent flour, has a high gluten content and is suitable for making breads, rolls, and pizzas.

Cake flour, which is made from the highest quality patent flour, has a low gluten content and is suitable for making cakes, cupcakes, and muffins.

Pastry flour, which is made from soft wheat patent flour, has a medium gluten content and is suitable for making pies, tarts, and cookies.

All-purpose flour, which is a blend of hard and soft wheat patent flour, has a moderate gluten content and is suitable for making a variety of baked goods.

ALSO READ: When Does Sawstop Patent Expire?

ALSO READ: What Does Grossly Patent Mean?

Leave a Comment