Wheat Flour or Patent flour

Flour and meal are essential ingredients when baking delicious treats. From bread to pastries, flour forms the basis of many baked goods. In this article we explain more about two commonly used types of flour: wheat flour and patent flour. We discuss the differences, uses and advantages of both types. Read on to learn all about them.

What Is Flour Used For?

Flour is one of the most widely used ingredients in baking. It is made by grinding grain into a fine powder. The powder is then sieved to obtain the finest particles, which are used in many baking recipes. Flour contains gluten and proteins that become elastic when they come into contact with water, which is important for the structure and texture of many baked goods.

What Is the Difference Between Wheat Flour and Patent Flour?

There are many different types of flour, but wheat flour and patent flour are among the best known. These two types are often confused with each other, and some people even think they are the same. However, there are important differences between them. Below we explain these differences.

Wheat Flour

Wheat flour is made by first grinding the entire wheat kernel into a fine powder. The bran and germ are then sifted out using a special sieving technique. As a result, wheat flour contains no germ and very little to no bran.

Patent Flour

Patent flour is essentially a finer version of wheat flour. This gives the flour a very fine and soft texture. Like wheat flour, patent flour is made from wheat. The main difference is that patent flour is milled more finely, which means it contains slightly more gluten than wheat flour.

When Should You Use Wheat Flour?

Now that you know the difference between wheat flour and patent flour, it is easier to understand that both types are suitable for different recipes. Wheat flour is best used for baked goods where a firmer structure is desired. Some examples include:

• Bread: wheat flour supports good gluten development, which is essential for bread with a proper crumb.
• Biscuits: especially for biscuits where a little more bite is desired, such as oat biscuits.
• Pancakes: wheat flour also works well for pancakes, giving them a light texture with a slight chew.

When Should You Use Patent Flour?

Patent flour has a finer texture than wheat flour, making it suitable for baked goods that require a lighter and more delicate texture. Examples include:

• Cakes: patent flour is a good choice for baking cakes because it creates a finer crumb and even rise.
• Pastries: it is also very suitable for éclairs and choux pastries, as it helps keep the pastries light rather than heavy

Get Your Flour at Home

At Baktotaal you will find a wide range of flours, including wheat flour and patent flour. These types of flour are available in various quantities, making them suitable for both home bakers and professional bakers. We aim to provide the best quality so you can always achieve great baking results. In addition to these well-known types, we also offer many other varieties of flour. Browse and shop our full flour and meal assortment here.