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DURUM SEMOLINA
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
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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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GIUSTO’S, KEITH’S BEST FLOUR
A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).
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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, 100% ORGANIC RYE BERRIES, 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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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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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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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.
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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.
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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.
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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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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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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.
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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.
