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

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Ground from whole peeled and trimmed potatoes. Attracts and holds water, producing moist yeast bread with excellent shelf life. Use potato flour as a thickener for smoother sauces, gravies and soups, and in gluten-free cooking.

Potato Flour

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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

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Produced from grinding polished rice (the bran and germ have been removed) into a powder. Can be used as a thickening agent for sauces and puddings. Also very popular for the preparation of a variety of Asian noodles.

White Rice Flour

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Similar to white rye flour but with more bran, medium rye flour offers a darker color and strong flavor for rye baked goods.

Medium Rye Flour

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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

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A high-protein, high-gluten flour made from coarsely-ground durum wheat that is traditionally used to make pasta. Noodles made from semolina hold their shape well and have a firm texture.

Semolina Flour

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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

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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

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Italian for grain, grano is essentially polished durum wheat (a variety of wheat used to make pasta), and most reminiscent of barley.

Gran-O-Wheat Whole Wheat Flour

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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

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A standard hard wheat flour that’s excellent for use in many applications.

Montana Patent Flour

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A low-protein flour designed to make pastries lighter and more delicate than those made with all-purpose flour; produces tender pastries, chewy cookies and is an excellent solution for pie crusts.

Pastry Flour

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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

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A premium high-ratio cake flour that absorbs maximum levels of sugar and water, and is the right choice for desserts.

Pikes Peak H. Ratio Cake Flour

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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

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A powdery substance and a basic food ingredient, derived by grinding or mashing the whole grain of wheat. (also known as the wheatberry)

Whole Wheat Flour

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