A standard, hard wheat flour that’s excellent for use in many applications. Acceptable tolerance with medium mix requirements.
Ace Hi Cake & Pastry is a bleached, enriched flour that possesses an excellent carrying capacity for sugar and various other ingredients used in the formula. It provides superb volume, crumb color and freshness.
A versatile tortilla flour that can be easily adapted to make tortillas by all methods.
All purpose flour that meets a variety of needs in the food service and retail trade. Provides good volume, excellent crumb color and silky texture in many different applications.
Bench Boss is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s highest in protein with excellent absorption and superior tolerance and volume.
Blendako Flour is your locally sourced solution for Neapolitan Pizza. Our wheat is grown in the Rocky Mountain Foothills of Idaho, where the high altitude, rich volcanic soils and conditions are well served for making this type of pizza. Unbleached or bleached; available in 50 lb bags.
A standard, hard wheat flour that’s excellent for use in many applications. Blue-Ribbon Bakers has tolerance with medium mix requirements.
Blue Ribbon Pastry flour is milled from soft wheat and is bleached and enriched.
Collin’s Best is a premium, high-gluten flour milled from distinctive, hard red spring wheat. It was developed primarily for production of Kaiser rolls, bagels and various hearth breads. Possessing great fermentation tolerance and high water absorption, this flour is also great for pizza crusts, breads and rolls. Comes packed in 25 and 50 lb. bags.
#1 Semolina is our top-of-the-line pasta flour for use in spaghetti and other macaroni products. A course-grind, high-protein durum wheat, it delivers great flavor and a pleasing color. When used in baked goods such as breads and pizzas, it can produce a crisper, thicker product. #1 Semolina is packed in 50 lb. bags.
Bakers Bran is specially milled from high-quality spring and winter wheat. Bakers Bran is high in protein with appealing taste, texture and appearance where natural flavor and color is desired.
Cracked Wheat is specially milled from high-quality spring and winter wheat. Cracked Wheat is high in protein and excellent for use in porridge, muffins, pancakes, and other baked goods.
Finer than the #1 Semolina, Durum flour is perfect for egg noodles.
All-purpose flour that meets a variety of needs in the food service and retail trade. Provides good volume, excellent crumb color and silky texture in many different applications.
Our strongest, 100% whole wheat flour, milled from Northern hard spring wheat. A flour favorite for your whole wheat bread products, as well as other wheat flour blends in multigrain and hearth breads. Available in fine or coarse grind and packed in 50lb. bags.
Institutional All-Purpose flour fits many applications due to a perfect combination of flours. This creates a versatile flour that performs for everyday bread and pastry needs. Institutional All-Purpose bleached is packed in 25 and 50 lb. bags.
Milled from the same wheat mix as White Spear Pastry, this soft wheat pastry flour produces a narrower cookie spread and is preferred by pastry bakers for use in die-cut cookies, pound cakes, and pancake and waffle mixes.
A standard hard wheat flour that’s excellent for use in many applications. Premier has acceptable tolerance with medium mix requirements.
Blended specifically to yield a small stretchable dough ball with great color and a smooth even finish, Tortilla Flour is milled from premium wheat, resulting in a product that works well in press, hand-stretch, and die-cut applications. It is bleached and packed in 50 lb. bags.
White Whole Wheat is specially milled from high-quality hard white spring and winter wheat. White Whole Wheat Flour is high in protein with appealing taste, texture and appearance where natural flavor and color is desired.
A standard hard wheat flour that’s excellent for use in many applications. Kansas Sun has acceptable tolerance with medium mix requirements.
A premium-quality cake flour with excellent carrying capacity for sugar and other ingredients used in the formula. It provides superb volume, crumb color and freshness.
Mayfair Pastry is a high-quality pastry flour milled from premium soft wheat. It is an unbleached, enriched pastry flour ideal for cookies, pie crusts and crackers.
Milled from a blend of northern winter and spring wheat, Mondako’s consistent mixing time and water absorption is ensured by careful patent stream selection. Known as the foremost flour for pizza operations, this product is well suited for hand tossed and medium crust pizza applications. It is also chosen by bakers for its high tolerance with laminated and frozen baked goods.
Mondako Special flour has a high tolerance with laminated and frozen baked goods, and produces a white colored noodle in dried or fresh production.
Montana Hi-Gluten is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s highest in protein with excellent absorption and superior tolerance and volume.
A standard hard wheat flour that’s excellent for use in many applications. Montana Spring Patent has acceptable tolerance with medium mix requirements.
Our straight-grade bread flour and the baker’s choice for all around performance in day-to-day bread and roll productions. As a baker’s most versatile flour, Morbread produces pan breads, hamburger and hot dog buns, croissants, pastries, baguettes, whole wheat blends, egg noodles, and sour and sweet dough. Many large wholesale bakeries prefer Morbread because it’s easily adaptable to any bread system currently in use.
Our Neapolitan Italian-Style Pizzeria flour features a finely ground wheat that is grown in the Rocky Mountain Foothills of Idaho. It is here that you will find an ideal combination of high altitude, rich volcanic soils and growing conditions similar to the agricultural regions of Italy. This 00 type flour is the key to producing a light dough with dependable extensibililty, the perfect rise and a soft thin crust — all without compromising old world quality or flavor.
Power Flour is a premium, high-gluten flour milled from northern hard red spring wheat. Designed to produce baked goods that require long fermentation and retardation periods, Power is also perfectly blended for pan and thick crust pizza formulas.
Power Special Flour is designed for bakers using a bread, bagel or dough conditioning base. While providing all the necessary strength, this flour produces a flatter baked product and a tighter crumb structure.
Queen Cake Flour is a finely granulated, soft wheat cake flour that is used for special applications such as funnel cakes, sponge cakes and jellyrolls. Queen returns a very bright white crumb color with a smooth texture. It is bleached and packed in 50 lb. bags.
Milled from a blend of northern winter and spring wheat for optimum pizza dough, Special Pizza Blend’s consistent mixing time and water absorption is ensured by careful patent stream selection. Though it is not a pizza mix, this flour is well suited for hand tossed and medium crust pizza applications.
A fancy, short-patent, soft wheat cake flour that produces the finest angel, sponge and high-ratio layer cakes. Spun White Cake produces a whiter color and tender taste for oriental steam buns, angel hair noodles, egg roll wraps and holiday cookie applications. It’s bleached and packed in 50 lb. bags.
A standard hard wheat flour that’s excellent for use in many applications. Superior Bakers has acceptable tolerance with medium mix requirements.
Titan is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s highest in protein with excellent absorption and superior tolerance and volume.
Upright flour is your locally sourced solution for Neapolitan pizza. Our wheat is grown in the Rocky Mt Foothills of Idaho, where the high altitude, rich volcanic soils and growing conditions are similar to those found around Naples, Italy. UPRIGHT is the equivalent to the higher priced , imported Italian flour. Locally produced translates into lower ingredient costs, ease of delivery, and increased profits — all without compromising old world quality or flavor
White Spear Pastry is preferred by cookie bakers for its spreading characteristics in drop and wire cut applications and as a blending flour for donuts, pastries, rolls and breads that require softer texture. This flour is also excellent for flaky pie crusts, muffins and cracker-type baked goods.