Products

Ace Hi Bakers is a standard, hard wheat flour that’s excellent for use in many applications. Acceptable tolerance with medium mix requirements.

A standard hard wheat flour that’s excellent for use in many applications. Premier has acceptable tolerance with medium mix requirements.

Montana Hi-Gluten is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s highest in protein with excellent absorption and superior tolerance and volume.

Bench Boss is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s highest in protein with excellent absorption and superior tolerance and volume.

Power Special Flour is designed for bakers using a bread, bagel or dough conditioning base. While providing all the necessary strength, this flour produces a flatter baked product and a tighter crumb structure.

Montana Spring Patent is a standard hard wheat flour that’s excellent for use in many applications. Montana Spring Patent has acceptable tolerance with medium mix requirements.

Titan is a premium, high-gluten flour milled from the highest-quality spring wheat. It’s highest in protein with excellent absorption and superior tolerance and volume.

Kansas Sun is a standard hard wheat flour that’s excellent for use in many applications. Kansas Sun has acceptable tolerance with medium mix requirements.

Mondako Special flour has a high tolerance with laminated and frozen baked goods, and produces a white colored noodle in dried or fresh production.

Ace Hi Cake & Pastry is a bleached, enriched flour that possesses an excellent carrying capacity for sugar and various other ingredients used in the formula. It provides superb volume, crumb color and freshness.

Blue Ribbon Bakers is a standard, hard wheat flour that’s excellent for use in many applications. Blue-Ribbon Bakers has tolerance with medium mix requirements.

Superior Bread is a standard hard wheat flour that’s excellent for use in many applications. Superior Bakers has acceptable tolerance with medium mix requirements.

Spun White Cake is a fancy, short-patent, soft wheat cake flour that produces the finest angel, sponge and high-ratio layer cakes. Spun White Cake produces a whiter color and tender taste for oriental steam buns, angel hair noodles, egg roll wraps and holiday cookie applications. It’s bleached and packed in 50 lb. bags.

Mayfair Cake is a premium-quality cake flour with excellent carrying capacity for sugar and other ingredients used in the formula. It provides superb volume, crumb color and freshness.

Queen Cake Flour is a finely granulated, soft wheat cake flour that is used for special applications such as funnel cakes, sponge cakes and jellyrolls. Queen returns a very bright white crumb color with a smooth texture. It is bleached and packed in 50 lb. bags.

Power Flour is a premium, high-gluten flour milled from northern hard red spring wheat. Designed to produce baked goods that require long fermentation and retardation periods, Power is also perfectly blended for pan and thick crust pizza formulas.

Collin’s Best is a premium, high-gluten flour milled from distinctive, hard red spring wheat. It was developed primarily for production of Kaiser rolls, bagels and various hearth breads. Possessing great fermentation tolerance and high water absorption, this flour is also great for pizza crusts, breads and rolls. Comes packed in 25 and 50 lb. bags.

Our straight-grade bread flour and the baker’s choice for all around performance in day-to-day bread and roll productions. As a baker’s most versatile flour, Morbread produces pan breads, hamburger and hot dog buns, croissants, pastries, baguettes, whole wheat blends, egg noodles, and sour and sweet dough. Many large wholesale bakeries prefer Morbread because it’s easily adaptable to any bread system currently in use.

Mondako is milled from a blend of northern winter and spring wheat, Mondako’s consistent mixing time and water absorption is ensured by careful patent stream selection. Known as the foremost flour for pizza operations, this product is well suited for hand tossed and medium crust pizza applications. It is also chosen by bakers for its high tolerance with laminated and frozen baked goods.