• ARDENT MILLS, CAKE FLOUR, PIKES PEAK

    This premium high-ratio cake flour carries maximum levels of sugar and water, and is the right choice for desserts.
    Flour Protein:
    6.25-8.25%

    Ash:
    .37

    Moisture:
    14% Max

    SKU: 34FCF Category:
  • ASPEN ALL PURPOUSE ORGANIC WHEAT FLOUR

    An all purpose organic wheat flour made from a chosen blend of hard red winter wheats; produces quality results in a variety of baked goods including quick breads, flat breads, tortillas, soft rolls, breading/batters, and biscuits.

    SKU: 34FASP Category:
  • BARLEY FLOUR

    Barley flour has a moist, sweet, nut-like flavor and may be added to your favorite baked goods recipe (biscuits, pancakes, cookies, breads etc.) for additional flavor and nutrition. Try substituting 1/3 cup of barley flour in place of your regular flour for an extremely tender product. Available in 25 LB master sacks or 5 LB partial bags.

    SKU: 34FBAR Category:
  • BLUE CORN MEAL

    Blue Cornmeal is milled from an open-pollinated blue flour corn selected from traditional Southwest native varieties. Because of its unique starch characteristics, baked products made with our blue cornmeal come out especially light and tender.

    SKU: 34FBLC Category:
  • BOMBA RICE

    It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.

    SKU: 28LE6006 Categories: , , ,
  • BUCKWHEAT FLOUR

    Buckwheat Flour is one of the best sources of protein in the plant kingdom. Buckwheat has a unique, assertive flavor that is especially great in both quick and yeast breads.

    SKU: 34FBK Category:
  • CAPUTO TIPO 00 FLOUR

    Imported from Naples, Italy, this is the world’s best pizza flour. Produced in Naples for three generations by the Caputo family, Caputo pizza flour is used by most Vera Pizza Napoletana restaurants in Naples, and around the world. Caputo Tipo 00 flour combines an extensible gluten, with the perfect balance of a finely ground flour that delivers both a crisp crust and a moist crumb.

    SKU: 34F00 Category:
  • CECI FLOUR

    Ceci is the Italian word for chick pea. A flour made from chick peas popular in Europe, the Middle East, and India. In Sicily, chefs use ceci flour in panelle, a fritter served in the streets of Palermo.

    SKU: 34FCEC Category:
  • CHEATIN’ WHEAT, GLUTEN FREE FLOUR BLEND

    Are you tired of tasting a bitter, grainy, dense gluten free version of your favorite things? Finally, there is a versatile, all-purpose flour blend that easily transforms a traditional recipe into a gluten free treat. We’ve worked hard to develop a neutral blend that brings you back to baking and measures cup for cup just like wheat flour. Unlike other blends, we do not have added xanthan gum or leavening agents in the flour. We wanted our gluten free flour to be truly all-purpose. For example, the amount of xanthan gum you need varies according to the application.

    SKU: 34FLCGFB Category:
  • CONAGRA, SEMOLINA

    Semolina is simply a coarser version of durum flour. Milled from durum flour, semolina is primarily used in making pasta, macaroni, and noodles. 12% protein, minimum. Durum, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni and other pasta products.

    SKU: 34FSEMO Category:
  • CORN FLOUR

    Add it to your favorite pancake, biscuit or bread recipe for added flavor and nutrition. Try making your favorite cornbread recipe with part or all corn flour instead of cornmeal. Your cornbread will be richer and less crumbly when made this way.

    SKU: 34FCORN Category:
  • DASCA, VALENCIAN PAELLA RICE

    The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.

    SKU: 28LE6000 Categories: , , ,
  • DURUM SEMOLINA

    Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.

    SKU: 34FDUR Category:
  • FARINA 00 VERDE PIZZA FLOUR

    Molini Pivetti S.p.A. is a family owned and operated company located in Renazzo, Italy, founded in 1875. The company is recognized as the top flour milling industry in Italy by experts all over the world. Their Milleusi all-purpose flour is milled to the 00 level of fineness, with basically all of the bran and germ having been removed. This flour can be used not only for pizza, but also for breads, pastries, sauces, pasta and more. Pivetti All-purpose Italian Flour, 2.2 Pound

    SKU: 34F00VER Category:
  • FULL POWER FLOUR, 14%

    High-gluten flours are typically used for bread making. They typically contain 12 to 15 percent gluten. High-gluten flour is not as common as all-purpose flour and much harder to find at local grocery stores. It is often used for diabetic breads and artisan breads or mixed with other low-protein or low-gluten flours.

    SKU: 34FFP Category:
  • GIUSTO’S, HIGH PERFORMER UNBLEACHED FLOUR

    Giusto’s versatile High Performer High Protein Unbleached Flour is milled from the finest Spring Wheat. This is the top of the line, natural, high gluten, high protein unbleached flour that performs especially well as in bread and pizza recipes (we’ve heard it works great for for croissants and pastries too!)

    SKU: 34FGHP Category:
  • GIUSTO’S, KEITH’S BEST FLOUR

    A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).

    SKU: 34FGKB Category:
  • GIUSTO’S, UNBLEACHED PASTRY FLOUR

    A refined flour from select soft wheat that is low in protein and gluten to produce the perfect flake in your pastries.

    SKU: 34FGUPF Category:
  • HEARTLAND MILLS, WHOLE ORGANIC RYE FLOUR

    Our Whole Rye flour is stone ground and contains the entire rye berry. This full-flavored flour is ideal for dark rye breads and for the production of natural rye starters and sours. While this is not the same as conventional Dark Rye, it can often be substituted for dark rye flour in rye bread formulas and will yield superior results.

    SKU: 34FWRY Category:
  • HEARTLAND, UNBLEACHED ALL PURPOSE ORGANIC FLOUR

    Roller-milled, refined wheat flour. Perfect for bread, and other non-fermented bakery goods like cookies, quick breads and desserts.

    SKU: 34FUBW Category:
  • HEARTLAND, WHOLE WHEAT ORGANIC FLOUR

    We mill Heartland Whole Wheat Flour on natural stone mills from a blend of our strongest hard red wheats. Like any true whole wheat flour, nothing is added nor removed, nothing here except what’s naturally in the wheat! Our mills run virtually every day, so you can be assured of a fresh product.

    SKU: 34FWW Category:
  • KING ARTHUR, ALL PURPOSE FLOUR

    This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour.

    SKU: 34FSG Category:
  • KING ARTHUR, ORGANIC WHOLE RYE FLOUR

    Our medium rye flour is a slightly darker rye, milled closer to the bran than white rye. It makes a dense, flavorful rye bread when used alone.

    SKU: 34FOWR Category:
  • KING ARTHUR, SIR LANCELOT HIGH GLUTEN FLOUR

    We call our high-gluten flour Sir Lancelot, and here’s why: Legend tells us that Sir Lancelot was King Arthur’s greatest champion, so it is fitting to name our high-performing, robust bread flour after him. This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves. As the highest-gluten flour around, it’s key to helping you bake lusty, chewy artisan breads and whole grain breads with a hearty, lofty texture.

    SKU: 34FSL Category: