Product

• Patent flour is a clean white, high quality, all purpose flour.
• Patent is suited to products that require superior baking performance, with the whitest, cleanest flour.
• Patent is perfect for pizza and dough applications, as well as most cakes, muffins and pancakes.
• Patent is a perfect high quality Multipurpose flour for most baking applications.

Key Attributes

• Colour –superior white
• Strength – Good
• Ash – Low
• Protein – Medium

Applications 

• Loaf and pan breads
• Pizza and Manakish
• Cakes and Muffins
• Pancakes

Available in:

• 25 kg Poly propylene bags.

Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Pizza has a long history. Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) But the modern birthplace of pizza is southwestern Italy’s Campania region, home to the city of Naples.

Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. Technically an independent kingdom, it was notorious for its throngs of working poor, or lazzaroni.

These Neapolitans required inexpensive food that could be consumed quickly. Pizza—flatbreads with various toppings, eaten for any meal and sold by street vendors or informal restaurants—met this need. “Judgmental Italian authors often called their eating habits ‘disgusting,’” Helstosky notes. These early pizzas consumed by Naples’ poor featured the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies and garlic.

The swiss roll originated in Central Europe, but surprisingly not in Switzerland. The earliest recipe for rolled cake spread with jelly was in the Northern Farmer a journal published in Utica, NY in December 1852. The recipe was called “To Make Jelly Cake” but it reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.” The name Jelly Cake comes from another cake recipe that was made up of 5 to 6 thin layers of cake with jelly between each layer. Jelly Cake is an old English recipe. For many years there wasn’t clear distinction between the name Jelly Cake and Jelly Roll to describe a rolled cake spread with jelly in America. During 1852 to 1877 it was called Jelly Cake, Roll Jelly Cake, Swiss Roll, and Rolled Jelly Cake. In North America, it eventually became popular as “Jelly Roll”.

Everything started with the desire to serve something sweet after a meal and it evolved into the decadent world we know today. Fruits and cheese were not enough for the French people so a new type of art – the art of pastries and confectioneries – was born and a whole new world of cakes, pastries, and delicious confectioneries has come to life.

In 1270 when Régnaut-Barbon decided he wants to make oublies (confectioners’ ancestors) and pastries. And from there, everything started to develop and to grow into the amazing industry that French pastry and confectionery is today.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire).  According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia.  Sugar spread to Persia and then to the Eastern Mediterranean.  With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.
By the end of the 14th century, one could buy little filled wafers on the streets of Paris.  Renaissance cookbooks were rich in cookie recipes.

The name is a word borrowed from Turkish somun, which is itself coming from the Greek word psomos, a generic word for bread.

The samoon would seem to have emerged under the Ottoman Empire. A similar variety was known long before the eighteenth century, and was described as round and fleshy, according to Marianna Yerasimos, a graduate of the Faculty of Letters of the Department of Psychology in Istanbul, and author of the famous 500 Years of Ottoman cuisine, published in 2004.

In Baghdad, in the Middle Ages, brick oven bread, called khubz al-four (or furrani), had a shape similar to that of the Ottoman somun. The diamond shape would have been, it seems, developed by Iraqi bakers of the early twentieth century.

It has a circular shape, is about 8 inches (20 cm) long, and 1 inch (3 cm) thick. It is characterized by the air bubbles that appear on its surface during baking.

Etymologically, khubz means bread in Arabic, and tannour refers to the clay oven in which it is traditionally baked. It is also called khebez tannour, khobz or khubz mei, this last one meaning “water bread”, which stems from the absence of oil in its composition.Khubz tannour has always been present in the Middle Eastern culinary culture. It is a key element of any meal, and serves as a link between each course and between the different flavors.

Historians have traced back the consumption of flat bread such as khubz to the Sumerian civilization, one of the oldest in Mesopotamia. Some records have even shown that more than 300 types of bread existed at the time. Nowadays, this region covers most of Iraq, which is why khubz is mostly considered to be an Iraqi dish.

While the history of doughnuts in America is relatively short, people have been making similar treats throughout the world for centuries. In Ancient Rome and Greece, cooks fried strips of pastry dough and covered them in various sweet and savory flavors. In Medieval times, Arab individuals dipped fried dough into sugary syrup, and Germans made a savory version in the 1400s when sugar was scarce. These fried dough treats were not the same as today’s doughnut, but they laid the foundation for doughnuts to come.

Bakers Maison has an undying love for all things baked. As an authentic French Bake House, one pastry however is the ultimate indulgence. Hand-made with pure butter and a feast for the eyes, the croissant is a momentous part of French history. But what is the history of the croissant?
A brief history of the crisp, crescent comestible we all know and love is a tale full of culinary legends. People often think of France when they hear mention of the croissant, but Austria is the true country of birth for this famous pastry. Its Viennese, not French!
The ‘kipferl’ was believed to be the spiritual ancestor of the croissant. Austrian based, the kipferl is a crescent-shaped morning sweet made plain, with nuts or other fillings. It is a denser and less flaky bread, made with a softer dough. The history of the kipferl dates back to the 13th century where it is referenced as a “sweet” and wasn’t until the mid-16th century that the Austrian treat became part of the ‘morning pastry’ category.