Patent flour

Patent flour is extra finely sifted wheat flour with a light colour and a neutral, soft flavour. Because most of the bran and germ have been removed, patent flour mixes very evenly into doughs and batters. It is a versatile flour for white bread, soft rolls, pancakes, sauces and many types of baking.

Latin name: Triticum aestivum
Origin: South-West Asia
Plant family: Poaceae (grass family)
Life cycle: Annual

Description

Patent flour is made from wheat that is finely milled and then heavily sifted, so that mainly the fine endosperm remains. This makes patent flour lighter in colour and finer in texture than ordinary wheat flour. The flavour is mild and neutral, which makes it suitable for recipes where the flour mainly needs to provide structure without being too noticeable.

In the Netherlands, patent flour is often used as a fine flour for everyday baking. The exact properties can vary by brand, especially the protein content and therefore the gluten development. Some patent flour is suitable for white bread and soft rolls, while other types are closer to fine flour for cakes and batters. For sturdy bread, pizza or long fermentation times, special bread flour may sometimes work better.

In the kitchen

Patent flour gives bakes a fine crumb and an even structure. In bread dough, it can form a supple gluten network, especially in white bread, soft rolls and simple yeasted doughs. In baking, it gives a soft, regular crumb, for example in cakes, muffins, biscuits and pancakes.

Because of its neutral flavour, patent flour is also suitable for thickening. In a roux or béchamel sauce, it works well because it adds little colour or flavour. It is also useful for lightly dusting meat, fish or vegetables before frying: it creates a thin layer that helps with crust formation and binding.

• Classic combinations: yeast, milk, butter, eggs, sugar and vanilla.
• Savoury: butter and stock for roux, cheese, mustard, nutmeg and white pepper.
• Working tip: mix batter as briefly as possible after adding flour for a tender result.

Storage & preparation

Store patent flour in a dry, cool and airtight place, preferably in a sealed jar or tin. This keeps the flour fresh for longer and prevents it from absorbing moisture or odours. Because patent flour contains little germ and bran, it generally keeps its neutral flavour longer than wholemeal flour.

Sift the flour if you want an extra airy batter or if lumps have formed. For cakes, pancakes and fine sauces, sifting helps create an even structure. In dough, a short rest after mixing can help distribute the moisture better and make the dough more supple.

For thickening sauces, it is useful to briefly cook patent flour in butter or oil. This removes the raw flour taste and creates a smooth, stable thickening effect. If you use patent flour for bread or pizza, watch the dough carefully: depending on the protein content, it may need more or less liquid than ordinary wheat flour.