King Arthur
General Mills
General Mills
Pendleton Flour Mills
file photo 5
King Arthur
Gold Medal
General Mills
NYB Natural
King Arthur
General Mills
King Arthur
General Mills
Patent flours come from the heart of the endosperm and are the purest,
highest-quality commercial flours available. Depending on how much of
of the straight flour (100% of the kernel with bran and germ removed)
it contains, a bread flour is either short (70-80%), medium (80-90%), or
long patent (90-95%). In general, higher a flour's extraction rate from
straight flour, the darker its color and the higher its protein content.
Breadmaking Essentials for Home Bakers
CATALOGUE
No Bleach, Bromates, Or Synthetic Dough Conditioners
HIGH-GLUTEN FLOURS
King Arthur Sir Lancelot
Approximate analysis (14% moisture):
Protein 14.2%, Ash 0.52%
General Mills All Trumps
Approximate analysis (14% moisture):
Protein 14.2%, Ash 0.55%
STRONG BREAD FLOURS
General Mills Remarkable
Approximate analysis (14% moisture):
Protein 13.6%, Ash 0.54%
Pendleton Flour Mills Power
Approximate analysis (14% moisture):
Protein 13.5%, Ash 0.54%
Capitol Milling Montana Sunlight
Approximate analysis (14% moisture):
Protein 13.0%, Ash 0.54%
STANDARD BREAD FLOURS
King Arthur Special Short Patent
Approximate analysis (14% moisture):
Protein 12.7%, Ash 0.48%
Gold Medal Full Strength
Approximate analysis (14% moisture):
Protein 12.6%, Ash 0.52%
General Mills Harvest King
Approximate analysis (14% moisture):
Protein 12.0%, Ash 0.52%
NYB Natural Bread Flour
Approximate analysis (14% moisture):
Protein 12.0%, Ash 0.52%
King Arthur Sir Galahad
Approximate analysis (14% moisture):
Protein 11.7%, Ash 0.48%
PASTRY AND CAKE FLOURS
GM Cameo Unbleached Pastry Flour
Approximate analysis (14% moisture):
Protein 9.0%, Ash 0.45%
GM Purasnow Cake Flour
Approximate analysis (14% moisture):
Protein 8.2%, Ash 0.42%
KA Queen Guinevere Cake Flour
Approximate analysis (14% moisture):
Protein 7.0%, Ash 0.34%