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Pizza

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.

Power

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.

Blendako

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.

Upright

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