Products

Heartland Mill Yellow Cornmeal is stone-milled from selected food-grade varieties. Its flavor is decidedly sweet and its color distinctly yellow.

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.

Heartland Mill Bolted Turkey Wheat Flour is Milled from the heirloom wheat as the whole wheat flour on the same stone mills. Sifted to remove the coarsest bran particles.

Heartland Mill Strong Bread Flour is approximately 12.5% protein and is ideal when your dough needs extra strength. We recommend it in combination with rye flour and in multi-grain loaves.

We offer two certified organic durum wheat products, Semolina and Durum Patent. Both are milled from the same northern-grown durum wheat. Semolina is coarser and is typically used in the manufacture of Italian-style pasta. Heartland Mill Durum Patent Flour is slightly more refined (lower ash level) and of a finer texture.

Heartland Mill Whole Wheat Flour on natural stone mills from a blend of our strongest hard red wheats.

Heartland Mill Light Rye Flour milled from the same high quality grain Whole Rye flour. Light Rye flour is a flour with finer texture and lighter flavor and color.

Heartland Mill Stone Ground Whole Wheat Flour is 100% whole grain flour milled on natural stone mills.

Heartland Mill Type 65 Turkey Flour Type 65 refers to the ash level of the flour, based on the French system of classifying flours. This is a roller milled flour, only slightly less refined than All Purpose flour. Unmalted, this flour contains only heirloom Turkey wheat.

Heartland Mill Golden Buffalo is milled from the same blend of high protein wheat as whole wheat flour. Golden Buffalo is rich in flavor and nutrition, but yields a lighter colored, sweeter loaf than does whole wheat.

Heartland Mill Whole Rye Flour is stone ground and contains the entire rye berry. This full-flavored flour is ideal for dark rye breads and for the production of natural rye starters and sours.

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 Whole Spelt Flour is milled specially dressed stones from grain with the best baking quality.

Heartland Mill Blue Cornmeal is milled from an open-pollinated blue flour corn selected from traditional Southwest native varieties. Because of its unique starch characteristics, baked products made with our blue cornmeal come out especially light and tender.