California (Bay Area) Patent Flour

This hard wheat bread flour has superior fermentation, mixing tolerance, and absorption characteristics.

California Bay Area Patent flour

High volume potential makes this flour ideal for white pan breads, European crusty breads, and specialty pan breads. It’s also a great choice for buns, rolls, coffee cakes, and more.

Used for:

Asian noodles, Coffee cakes, Croissants, Dinner and soft rolls, English muffins, European crusty breads, Hamburger and hotdog buns, Pretzels, Specialty pan breads, Thick-crust pizza, Tortillas, White pan breads

Mill Locations:

Los Angeles, CA, Oakland, CA

Moisture Content:

14.3% Max

Ash Content:

.51% – .57%

Protein Content:

12.3% – 12.9%
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