Flour Gluten-free and conventional flour milled from seeds, grains and legumes

Flour Bakery Ingredients

Gluten-free and conventional flour milled from seeds, grains and legumes. Bakery and food ingredients is our specialty. Our management team has over 160 years combined experience in the food and baking industry. Our tradition of over 100 years of service gives us the advantage to be able to supply your entire needs. From helpful, knowledgeable sales staff, to on-time deliveries as well as superior technical support, Capitol Food Company is here to help you.

Flour

#1 Hard Flour
Barley Flour

A flour produced from barley after malting and removal of sugar and starch by hot water extraction. Extracted barley is dried by indirect steam, then milled and sifted to obtain a flour that 100% passes a US 40 mesh screen, with 90% retained by a US 120 mesh screen.

Barley Flour

Request a sample
Bread Flour

A high-protein flour that typically contains between 12% and 14% protein and is designed for baking yeasted breads. This flour is also different from others because dough made with it requires significant kneading to create a good gluten structure, resulting in the airy and chewy texture.

Bread Flour

Request a sample
Capitol Authentic Bread Flour
Capitol Authentic Cake
Capitol Authentic H & R (All-Purpose Bleached Enriched)
Capitol Authentic Pastry (Bleached)
Capitol Authentic Patent Flour
Capitol Authentic Premium Tortilla
Capitol Authentic Special High Gluten
Capitol Authentic Yellow Corn Flour
Corn Flour
White Corn Flour

Milled from dried corn kernels and is not corn meal. Finer in texture, not gritty like cornmeal. This flour can also replace up to one-fourth of the flour in bread and baked goods to render a unique flavor. Very useful for gluten-free quick breads.

White Corn Flour

Request a sample
Durum Flour

This high-protein, fine-textured flour is ideal for pasta and bread,
ground from extra-hard wheat (durum comes from the Latin word for hard). Italians use it to make pasta, its strength allows shaping from simple (spaghetti) to complex (orechiette), yet it still yields a wonderfully al dente cooked dish.

Durum Flour

Request a sample
High Gluten Flour

A great ingredient for making dough that needs to be frozen, such as pizza and biscuits. Because high-gluten flour is a mix of various hard wheat, it has more protein than all-purpose and other types of flour made from soft wheat.

High Gluten Flour

Request a sample
Kamut Flour

An ancient grain and the brand name for khorasan wheat, this is a large amber wheat grain closely related to durum, appreciated for its smooth, buttery, and nutty flavor, and its high protein and nutritional content. Kamut is also available as freshly stone ground flour. Used to make superior pasta.

Kamut Flour

Request a sample

Kyrol Premium High Gluten Flour

A premium high-gluten flour milled from cleaned, sound, hard red spring wheat. Delivers on such vital performance characteristics as fermentation tolerance, machinability and absorption, but its superior bake volume is what sets it apart.

Kyrol Premium High Gluten Flour

Request a sample
Potato Flour
Brown Rice Flour

100% stone ground from the highest quality whole grain brown rice. Has a mild, nutty flavor. Use this versatile gluten-free flour as breading, for thickening sauces and gravies, and in gluten-free baking recipes. (brown rice flour pancakes, muffins and gluten-free bread)

Brown Rice Flour

Request a sample
White Rice Flour
Medium Rye Flour
Rye Flour (White, Medium, Dark)

Powder milled from whole rye berries or grains from rye grass. Used to produce rye and sourdough bread, providing a distinctive flavor and improved nutritional content compared with bread baked with wheat flour. Typically comes in light, medium, and dark varieties—these refer to the relative amount of bran and germ contained in the flour.

Rye Flour

Request a sample
Semolina Flour
Soy Flour

100% whole bean flour milled from premium quality raw soy beans. Contains all the nutritious fiber and oils and has a rich, nutty flavor. A good substitute for 10% to 30% of the wheat flour in sweet and rich baked goods, such as cookies, soft yeast breads and quick breads.

Soy Flour

Request a sample
Spelt Flour

A nutritious whole grain flour, rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. High in protein and lower in calories than wheat flour and easier to digest than wheat.

Spelt Flour

Request a sample
Gran-O-Wheat Whole Wheat Flour
Medium Judith Bakers Flour

A hard wheat, low-protein flour carefully milled for premier quality and consistent baking performance. This flour produces dough with good extensibility and handling characteristics and is well suited for a wide variety of baking applications.

Medium Judith Bakers Flour

Request a sample
Montana Patent Flour
Pastry Flour
Pie and Cookie Unbleached Flour

A hard wheat pastry flour made from a select blend of hard winter wheat. Used in all types of dessert items: pastries, pie crust, and cookies. Has aged naturally after being milled. off-white in color and continues to dull as it ages, and is more dense than bleached flour.

Unbleached Flour

Request a sample
Pikes Peak H. Ratio Cake Flour
Ultragrain White Whole Wheat Flour

The first 100% whole wheat flour that offers whole grain nutrition with the taste, texture, and appearance of traditional white flour. Made with specially selected white wheat that’s milder, sweeter, and lighter in color than red whole wheat.

Ultragrain White Whole Wheat Flour

Request a sample
Whole Wheat Flour

REQUEST A SAMPLE