Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.$5.25
Flour, Heartland Mills Organic Whole Wheat
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 – and all of that! Our mills run virtually every day, so you can be assured of a fresh product.$6.08
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.$2.75
Heartland, All Purpose Flour, Unbleached 50 lb.
Our wheat varieties are selected and bred to produce the best 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.$79.99
King Arthur, Sir Galahad 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, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.$6.10
Pivetti, Pasta Rosa “00” Flour
Giving each noodle the desirable golden color, smooth texture and distinct flavor, Rosa Pasta flour type 00 is the most desirable pasta flour on the market! It’s firm finish is excellent for all filled pasta like ravioli and tortellini or traditional tagliatelle with Bolognese sauce!
Ideal for making traditional, filled and egg pasta, this flour has been specially selected to be used for the production of pasta sheets both handmade and through the use of professional machines.
The resulting egg dough presents a golden yellow colouring; even after a few days, the pasta sheet rich high gloss persists without fading.$15.00
Pivetti, Pizza Professional “00” 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.$10.00