logo

Bakery Patent

Mondako

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

Mondako Special flour has a high tolerance with laminated and frozen baked goods, and produces a white colored noodle in dried or fresh production.

Blue Ribbon Bakers

A standard, hard wheat flour that’s excellent for use in many applications. Blue-Ribbon Bakers has tolerance with medium mix requirements.

Grain Craft Premier Bread

A standard hard wheat flour that’s excellent for use in many applications. Premier has acceptable tolerance with medium mix requirements.

Kansas Sun

A standard hard wheat flour that’s excellent for use in many applications. Kansas Sun has acceptable tolerance with medium mix requirements.

Montana Spring Patent

A standard hard wheat flour that’s excellent for use in many applications. Montana Spring Patent has acceptable tolerance with medium mix requirements.

Morbread

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.

Superior Bread

A standard hard wheat flour that’s excellent for use in many applications.  Superior Bakers has acceptable tolerance with medium mix requirements.

Ace Hi Bakers

A standard, hard wheat flour that’s excellent for use in many applications. Acceptable tolerance with medium mix requirements.

Bench Boss

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.