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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:
.37Moisture:
14% Max -
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.
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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.
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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.
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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.
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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.
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CAPUTO, PASTA FRESCA 00 FLOUR
The Chef’s flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
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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.
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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.
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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.
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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.
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CUP 4 CUP, GLUTEN FREE MULTI-PUPOSE FLOUR, 25 LB
Developed by chefs of Thomas Keller’s acclaimed restaurants, Cup4Cup’s™ Multipurpose Flour is the original gluten free flour and first 1:1 substitution for all-purpose and wheat flour in most any recipe. Unlike most gluten free flours, Cup4Cup has a neutral flavor that won’t change the taste of your favorite recipes, making it the perfect gluten free solution for your favorite cookies, cakes, cupcakes, quick breads, pie crust, gravy and sauces, scones, muffins and homemade pasta.
• Certified gluten free • Made with non-GMO ingredients • Certified kosher by the Orthodox Union • Made in USA
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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.
