Patent Flour

Patent flour is the most refined white flour a mill produces, taken from the streams closest to the center of the endosperm. It has the least bran and germ, so it's the whitest flour with the lowest ash and a clean, mild flavor. Millers grade it further into longer or shorter patents depending on how much of the flour they include. Many premium bread and all-purpose flours are patent flours.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• If you see 'patent' on a bag, it's telling you that flour came from the cleanest, whitest part of the kernel. It's great for a bright, open crumb, but you'll get more flavor by blending in some whole grain.