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MINNESOTA GIRL FLOUR
Premium-quality bakers flour milled from cleaned, sound hard red wheat. All varieties of white pan breads, specialty pan breads, Danish, sweet dough, thick- and deep-dish pizza dough, breadsticks, tortillas and flat breads, and pretzels, yeast-raised donuts, batters and breadings.
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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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RICE FLOUR
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
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TAPIOCA FLOUR
Tapioca Flour is a grain-free flour derived from cassava root. It is a starchy, slightly sweet, white flour.
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ROASTED ORGANIC HAZELNUT FLOUR
Flour made from roasted premium Italian hazelnuts. Made exclusively with hazelnuts from Italy, widely acknowledged as the world’s best.
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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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SPELT FLOUR
Each part of the spelt grain contains its own unique nutrients and attributes. When the whole grain is milled into flour, the entire kernel is milled, thus the bran, germ, and endosperm contribute their nutrients and qualities, which is why spelt flour is the most naturally nutritious flour.
Spelt flour is almost always produced from the whole spelt grain. Wheat flour, however, is predominantly milled to produce more commercially appealing flour derived from only part of the wheat grain. In fact, this is why spelt flour retain its nutritional value better than that of traditional flour.Most wheat flour producers will separate the endosperm from its germ and bran during the milling process. This type of milling results in a finer texture and longer shelf life. The downside of this additional processing, called refining, is that it reduces the nutrient quality.
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MILLEUS 00 SOFT WHEAT FLOUR, PIVETTI
Pivetti Milleusi Flour is perfect for all baking and cooking needs. This 100% pure soft wheat, Italian flour is type 00 Milleusi that makes for extraordinary taste, quality, performance and consistency every time. Versatile in kitchens, use Pivetti Milleusi.
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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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PIVETTI, TIPO 00 PIZZA & PASTA FLOUR
Pivetti is located in the province of Emilia Romagna (Northern Italy) in the heart of Pianura Padana where the best soft wheat is grown. The Pivetti Pizza Flour is produced with only the purest and most natural blends of 100% soft wheat grown in Europe and North America. Soft or crispy, deep dish or traditional, with basic toppings or rolled, just choose your recipe. The result is always the same. THE VERY BEST PIZZA YOU EVER TASTED!!!
The high quality of Pivetti’s Mimosa 00 Pizza Flour will gratify all pizzaiolo imaginations and inventiveness. The Mimosa 00 Pizza Flour is made from a selected blend of the purest 100% soft wheat flour to create the perfect balance of flour that makes for extraordinary taste, quality, performance and consistency every time.
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Professor Torbert’s Orange Corn Flour, 25#
Corn flour might not command the culinary limelight like grits, but ours will quickly become one of your go-to favorites. Use it for imaginative desserts, gluten-free baking, pancakes, corn pudding, breadings and fry batters. Seeking cornbread perfection? Pair it with our corn meal or grits. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
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POTATO FLOUR
Potato Flour is ground from 100% dehydrated whole potatoes and is used in bread, pancake and waffle recipes or as a thickener for smoother sauces, gravies and soups. Also used in gluten-free and allergy cooking.
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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.
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HEARTLAND MILL, WHEAT BERRIES HARD RED, 25 LB
Our wheat varieties are selected and bred to produce good crops under the unpredictable and sometimes harsh conditions of the Bread Basket. These same wheats must also mill into good flour and bake into good bread of diverse sorts, from sandwich loaves to ciabatta, from 100% whole wheat to creamy-white baguettes. There are wheat varieties that do well in the field, but not so well in the bakery, and vice versa. We look for wheat that performs well in both field and oven.
We grow and buy certified organic wheat because we believe that organic farming will help to preserve the quality of our soils and water and to maintain the health of our rural communities. We produce and sell certified organic flour because we believe that our ultimate customer, the bread eater, expects and deserves the safest and most healthful food possible, as well as an opportunity to choose an agriculture that fosters human and natural communities.
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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!)
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Professor Torbert’s Orange Corn Flour, 12/1#
Corn flour might not command the culinary limelight like grits, but ours will quickly become one of your go-to favorites. Use it for imaginative desserts, gluten-free baking, pancakes, corn pudding, breadings and fry batters. Seeking cornbread perfection? Pair it with our corn meal or grits. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
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NON-DIASTATIC MALT POWDER
Non-diastatic malt is commonly used in yeast-leavened bakery products. It functions as food for the yeast while also adding flavor, sweetness and crust color.
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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.
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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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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.
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PIVETTI MIMOSA PIZZA OO FLOUR
The high quality of Pivetti’s Mimosa 00 Pizza Flour will gratify all pizzaiolo imaginations and inventiveness. The Mimosa 00 Pizza Flour is made from a selected blend of the purest 100% soft wheat flour to create the perfect balance of flour that makes for extraordinary taste, quality, performance and consistency every time.
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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.
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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.
