What is another word for patent flour?
Pronunciation: [pˈe͡ɪtənt flˈa͡ʊ͡ə] (IPA) 
Patent flour is a type of wheat flour that is finely milled and has a high protein content. It is commonly used in breads, cakes, and pastries to create a high-quality texture and volume. Patent flour is sometimes referred to as bread flour, strong flour, or high gluten flour, due to its ability to produce strong and elastic doughs. Other synonyms for patent flour include pastry flour, all-purpose flour, and cake flour, which are differentiated based on their protein content and intended use. However, patent flour is considered the highest quality flour available, and is widely used in the food industry for its exceptional baking properties.
