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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 stronger its fragrance. |
Breadmaking Essentials for Home Bakers |
CATALOGUE |
No Bleach, Bromates, Or Synthetic Dough Conditioners |
ULTRA 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% |
HIGH-GLUTEN 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% |
