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Patent Flour comes from the heart of the endosperm and is the purest, highest-quality wheat flour available.

Depending on how much straight flour (100% of the kernel with bran and germ removed) it contains, a bread flour is either short patent (70-80% extraction), medium patent (80-90%), or long patent (90-95%). In general, the higher a flour's proportion of straight flour, the darker its color and the higher its protein content. First clear flour, which can contain as much as 18% protein, is technically not a patent flour, but the remnant of straight flour after the patent flours have been removed.

Cake flour and pastry flour, which are milled from soft wheat, have even lower extraction rates. Extra short patent flour, aksi called fancy, patent flour, (40-60%) is used primarily for cakes, while first patent flour (60-70%) commonly used in pastries and muffins.

We manufacture and constantly sell the next product:

Product: Wheat patent flour.
Origin: Ukraine.
Packing: Paper bags of 1kg/2kg/3kg/5kg (net) and also polypropylene bags 25kg/50kg (net). Private label is possible.
Minimum order quantity: 1 20-ft container (23.5 tons net).
Payment terms: T/T for smaller orders and L/C for large order.
Delivery terms (according to Incoterms 2010):
- FCA Ukraine;
- DAF Ukrainian border (by rail in covered wagons of 68 tons net);
- FOB port Odessa, Ukraine (in 20 ft sea containers);
- CFR/CIF any destination city (by trucks).
- CFR/CIF any sea port of destination.
Inspection: All shipments are to be inspected (SGS), and tested before shipping by a world recognized authority as advised by the buyer. A buyer pays inspection (SGS).

We are interested in new customers and long-term cooperation.