A standard, hard wheat flour that’s excellent for use in many applications. Ace Hi Bakers has acceptable tolerance with medium mix requirements. Recommended for all types of yeast-raised products.
Ace Hi Pastry is a bleached and enriched cake flour with an excellent carrying capacity for sugar and various other ingredients used in the formula. It provides superb volume, crumb color and freshness for many baked goods.
A versatile, all purpose flour that meets a variety of needs in the food service and retail trade. It 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 high in protein with excellent absorption and superior tolerance and volume. Uses include spring rolls, croissants, pita breads
Blendako is comparable to the higher priced imported Italian flour for Neapolitan-style pizza crust. With lower ingredient costs, and ease of delivery, it doesn’t compromise old world quality or flavor.
Blue-Ribbon Baker is a standard, hard wheat flour that’s excellent for use in many applications. It has acceptable tolerance with medium mix requirements and is recommended for all types of yeast-raised products.
A high-quality pastry flour milled from premium soft wheat, Blue Ribbon Pastry is an excellent cake and pastry flour ideal for a variety of applications including cookies, cakes, quick breads, pie crusts and crackers.
Collin’s Best is a premium, high-gluten flour milled from hard red spring wheat. With great fermentation tolerance and high water absorption, it was developed primarily for use in Kaiser rolls, bagels and hearth breads.
A course-grind, high-protein durum wheat, Grain Craft #1 Semolina flour delivers great flavor and a pleasing color in pastas. When used in baked goods such as breads and pizzas, it can produce a crisper, thicker product.
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.
Grain Craft Hi Pro Stoneground Whole Wheat is our strongest, 100% whole wheat flour, milled from Northern hard spring wheat. A favorite for whole wheat bread products, as well as in multigrain and hearth breads. Available in fine or coarse grind.
Milled from the same wheat mix as White Spear Pastry, Grain Craft Pastry is a soft wheat flour that 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 Bread has acceptable tolerance with medium mix requirements. Recommended for all types of yeast-raised products.
Grain Craft Tortilla flour is blended specifically to yield a small stretchable dough ball with great color and a smooth even finish. Milled from premium wheat results in a product that works well in press, hand-stretch, and die-cut applications.
White Whole Wheat Flour is specially milled from high-quality spring and winter wheat, and 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 is acceptable tolerance with medium mix requirements. For many uses, including baking mixes, yeast products and trail mix.
Mayfair Cake is a premium-quality cake flour with excellent carrying capacity for sugar and other ingredients. It provides superb volume, crumb color and freshness. Recommended for cookies, cakes, and quick breads.
Mayfair Pastry is a high-quality pastry flour milled from premium soft wheat. It is unbleached for use in a variety of applications including cookies, cakes, quick breads, pie crusts and crackers.
Milled from Northern winter and spring wheat, Mondako is known as the foremost flour for pizza operations. With consistent performance, it is is well suited for hand tossed, and medium crust pizza crusts.
Milled from Northern winter and spring wheat, 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 high in protein with excellent absorption and superior tolerance and volume making it perfect for bagels, hard rolls, and thin crust pizza
A standard hard wheat flour, Montana Spring Patent is acceptable tolerance with medium mix requirements. It’s best for use in yeast-raised applications, including pan breads, rolls, sour and sweet dough.
Morbread is our straight-grade bread flour for all-around performance in day-to-day bread and roll productions. It’s preferred by large wholesale bakeries because it’s easily adaptable to any bread system.
Our Neapolitan Italian-Style Pizzeria flour features a finely ground wheat and is specially formulated for Neapolitan Pizza. It is unenriched and unbleached, ideal for long fermentation and high temperatures.
Power Flour is a premium, high-gluten flour that is produced with the strength to withstand long fermentation and retardation periods. Its strength is ideal for artisan breads, pizza crusts, and bagels.
Power Special is designed for bakers using a bread, bagel or dough conditioning base. While the oxidation in these bases provides all the necessary strength, it produces a flatter bake 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.
Milled from Northern winter and spring wheat, Special Pizza Blend is one of the foremost flour for pizza operations. With consistent performance, it is well suited for hand tossed, and medium crust pizza crusts.
Spun White Cake is a fancy, short-patent, soft wheat cake flour that produces the finest angel, sponge and high-ratio layer cakes. It produces a whiter color and tender taste for steam buns, angel hair noodles, egg roll wraps and cookies.
A standard hard wheat flour, Superior Bread has an acceptable tolerance with medium mix requirements. For use in many yeast-raised applications, including pan breads, rolls, sour and sweet dough.
Titan is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s high in protein with excellent absorption and superior tolerance and volume. Uses include bagels and specialty breads.
Upright is comparable to the higher priced imported Italian flour for Neapolitan-style pizza crust. With lower ingredient costs, and ease of delivery, it doesn’t compromise old world quality or flavor.
White Spear Pastry is a pastry flour with a variety of uses. It is preferred by cookie bakers for its spreading characteristics in drop and wire cut applications, and as a blending flour for products that require softer texture.
Ace Hi Bakers
Ace Hi Cake and Pastry
Bake-Rite H&R
Bench Boss
Blendako
Blue Ribbon Bakers
Blue Ribbon Pastry
Collin’s Best
Grain Craft #1 Semolina
Grain Craft Bakers Bran
Grain Craft H&R
Grain Craft Hi Pro Stoneground Whole Wheat
Grain Craft Institutional All-Purpose
Grain Craft Pastry
Grain Craft Premier Bread
Grain Craft Tortilla
Grain Craft White Whole Wheat
Kansas Sun
Mayfair Cake
Mayfair Pastry
Mondako
Mondako Special
Montana High Gluten
Montana Spring Patent
Morbread
Neapolitan Pizzeria Flour
Power
Power Special
Queen Cake
Special Pizza Blend
Spun White Cake
Superior Bread
Titan
Upright
White Spear Pastry