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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
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
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.
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!)
GIUSTO’S, KEITH’S BEST FLOUR
A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).
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.
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.
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.
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.
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.
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.
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.
KING ARTHUR, SPECIAL PATENT FLOUR
This short patent is a classic bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. provides good tolerance and oven spring and is ideal for heart breads, pan breads, and buns. Also works well for yeasted breakfast pastries.