Products

Heartland Mill Baker’s Patent is milled from hard red winter wheat, but, due to the different milling techniques employed, it is slightly lower in protein and ash than either UBUE or UBAP.

Heartland Mill Whole Wheat Pastry Flour is stone-ground from low protein winter wheat and contains all the germ and bran of the grain. Its coarser texture and rich, wheat-y flavor will enhance many healthful baked products where high gluten content is not required.

Heartland Mill All Purpose Flour is addition of malted (sprouted and dried) barley flour to adjust the alpha-amylase level to enhance fermentation, flavor, and crust coloration.