Flour

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

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.

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

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.

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

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.

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.

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.

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.

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.

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.

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.