Patent Flour

Flour from the interior of the endosperm, extracted during the first streams of milling, is considered the highest grade of flour and is called patent flour. It is fine in texture because the granules from the interior of the grain are the smallest. It is whiter in color than other grades and has high-quality protein. It is nearly completely free of any trace of bran or germ.

Different grades of patent flour are available, depending on the amount of endosperm extracted. Fancy patent, also called extra short, is made from only the inner 40 to 60% of the endosperm. Short patent may contain up to 80% of the endosperm, while long patent consists of up to 95% of the endosperm.