Patent Flour What is Patent Flour? Bakers often use the term patent flour to refer to baking flour. However, most flour sold today, whether bread, cake or pastry, is patent flour. It is high quality, commercial grade white flour. It's the milled product of the innermost part of the endosperm of the [...]
Clear Flour What is Clear Flour? Clear flour is what’s leftover when the high quality white patent flour is extracted from wheat. Despite its name, clear flour is darker in color, as well as coarser and stronger tasting than patent flour. Because of its grayish color, it finds use in whole grain [...]
Roller Milling Also known as flour milling What is roller milling? Roller milling is one of many methods used to produce flour. It is a process used to separate the anatomical parts of grain kernels—like the bran, aleurone layers, germ and endosperm—and grind them down into fine flour particles. The flour is [...]
Straight Grade Flour What is Straight Grade Flour? Straight grade flour, or SGF, is the wheat flour produced by a wheat milling run which consists of a gradual milling, sifting and purifying process. In essence, this type of flour is a blend of all flour streams produced at the mill after most [...]
Whole Grain Wheat Flour What is Whole Grain Wheat Flour? Whole grain wheat flour is made by grinding the entire wheat kernel, mainly from HRW wheat. Whole grain wheat flour typically has a shorter shelf life than its white flour counterpart. This is mainly due to the presence of the germ which [...]
