The illustrations featured on the front of the bag are the actual grains milled into the flour on the inside.
Retail Pack Product Information
We are proud to introduce a premium line of flour designed by Artisan Bakers for Artisan Bakers. This line includes the workhorses and a select variety of specialty flour that will help take your customer’s baking and culinary prowess to the next level.
On top of suppling class leading products, our aim is to educate. Each bag features product specific information that is intended to guide your customer to the correct product for their intended application and aims to inform the customer with details of the grain they are baking with. We have also included a QR Code that is a link to an expanding bank of recipes and formulas.
Pack Specs
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5 lb bag
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8 bags per case / 40 lb case
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480 5 lb bags per pallet / 60 cases per pallet
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10 Ti x 6 Hi, wrapped on a Grade A Pallet*
*Other pallets are available depending on order amount and frequency
For availability, product pricing and more, please contact us.
Our Products
ORGANIC ALL-PURPOSE FLOUR
Our Organic All-Purpose Flour is a true all-purpose flour: soft enough for moist cakes, flaky crusts and delicate cookies, yet strong enough for your favorite pizza or bread formulas. We mill our all-purpose flour from a blend of Organic Hard Red Winter Wheat grown near our mills in Northern Utah. We also add a touch of Organic Malted Barley Flour to the final product. In yeast-risen applications, this helps stabilize fermentation and increases the depth & color of your crust. It has little to no effect on dough leavened with only baking soda or baking powder.
Best for: Cookies, brownies, muffins, quick breads, pancakes and waffles.
Protein: 10.5% / Ash: 0.55%
#075211410009
ORGANIC BREAD FLOUR
Our Organic Bread Flour is designed specifically for artisan bread baking and is used by some of America’s most respected professional bakers. This flour is a blend of Organic Hard Red Winter Wheat with a bit of Organic Hard Red Spring Wheat, both grown in the Western United States. We also add a touch of Organic Malted Barley Flour to the final product. In yeast-risen applications, this helps stabilize fermentation and increases the depth & color of your crust. It has little to no effect on dough leavened with only baking soda or baking powder.
Best for: Sourdough bread, country bread, sliced “pan” breads, bread machines, danish, croissants and tortillas.
Protein: 11.5% / Ash: 0.60%
UPC: 075211418005
ORGANIC HI-PROTEIN BREAD FLOUR
Our Organic Hi-Protein Bread Flour is designed specifically for long-fermentation baking and for products that require a chewier texture or more volume. The higher protein allows this flour to maintain strength during long room-temperature or refrigerated fermentation, helping you achieve that perfectly chewy sourdough texture or nail that New York-style pizza formula you’ve been wanting to try. This flour is a special blend of Organic Dark Northern Spring Wheat and a touch of Organic High-Protein Hard Red Winter Wheat, both grown in the Northwestern United States.
Best for: Chewy sourdough bread, bagels & bialys, long-fermentation dough and New York-style pizza.
Protein: 13.5% / Ash: 0.60%
UPC: 075211913005
ORGANIC PIZZA FLOUR
In Italy, flour is named in a way that defines the granulation and remaining “ash” (the bran and the germ). This terminology helps bakers know the flour’s properties without having to read complex descriptions. “Type 00” refers to a finely milled flour with low ash. Our Organic Pizza Flour features a gluten structure that is both soft and strong, and can hold up during a long, cool fermentation. Made with specific varieties of Organic Hard Red Winter Wheat grown at higher elevations, this flour is traditionally used for pizza and pasta but can also be used for ciabatta, focaccia, biscotti, and even ramen noodles.
Best for: All styles of pizza as well as ciabatta, focaccia, egg pasta and ramen.
Protein: 11.5% / Ash: 0.55%
UPC: 075211419552
ORGANIC OLD-WORLD BREAD FLOUR
Before modern roller mills were popular, grain was milled 100% whole and, in some cases, sifted to make the flour lighter. This flour replicates that older style of milling – a style still common today in Europe. For this flour, we use a blend of Organic Hard Red Spring Wheat grown in the Western United States and mill it 100% whole. We then sift it to remove some of the “ash” (the bran and the germ). The result is an exceptionally flavorful bread flour with a higher nutritional value than standard bread flour.
Best for: Nutritious breads, bread machines and nutritious baked goods.
Protein: 12.5% / Ash: 0.80%
UPC: 075211412003
ORGANIC WHOLE WHEAT FLOUR
Wheat flour is most nutritious when it’s milled 100% whole — the way Mother Nature intended us to consume it. We respect this by taking Organic Hard Red Spring Wheat grown in Washington and Idaho and milling it 100% whole. That means all three components of the wheat kernel — the endosperm, bran and all of the germ — remain together in the bag of flour you are holding. The fine granulation of this flour will give you a super smooth dough while the high protein content will yield bread with tons of volume.
Best for: Whole-grain breads, wholesome cookies, artisan flour blends, roti & chapati.
Protein: 13.5% / Ash: 1.60%
UPC: 075211621504
ORGANIC STONEGROUND WHOLE WHEAT FLOUR (Coming Soon)
Wheat flour is most nutritious when it’s milled 100% whole — the way Mother Nature intended us to consume it. We respect this by taking Organic Hard Red Spring Wheat grown in Washington and Idaho and milling it 100% whole. That means all three components of the wheat kernel — the endosperm, bran and all of the germ — remain together in the bag of flour you are holding. The fine granulation of this flour will give you a smooth dough while the high protein content will yield bread with tons of volume.
Best for: Whole-grain breads, wholesome cookies, artisan flour blends, roti & chapati.
Protein: 10.5% / Ash: 0.55%
UPC: 075211521859
ORGANIC RYE FLOUR
Although rye contains proteins similar to those that develop a gluten network in spring or winter wheats, it does not form a network strong enough to trap gas produced by yeast during fermentation. This makes rye tricky to work with when used by itself. However, by blending it with another flour (like our Organic Bread Flour) you can add a surprising amount of flavor to your baked goods. Our Organic Rye is grown on the North Dakota plains and around Alberta, Canada. It is milled with a slow and cool process that retains the natural sweetness of this spectacular grain.
Best for: German breads, Nordic breads, sourdough and brownies.
Protein: 10.9% / Ash: 1.60%
UPC: 075211442000
ORGANIC PASTRY FLOUR
Our Organic Pastry Flour is perfect for baked goods where a tender bite is desirable. The low protein content contributes to the delicate texture of products like pie crusts, tarts and butter cookies. This unbleached flour is made from Organic Soft White Wheat grown in Utah and Idaho. It is milled using very slow process that produces a silky smooth texture and ensures the mild flavors – developed during the wheat’s short growing cycle – remain intact.
Best for: Cakes, pie crusts, delicate cookies and tarts.
Protein: 9.0% / Ash: 0.55%
UPC: 075211436504
ORGANIC PASTA FLOUR
“Extra Fancy” is a term used to describe finely milled durum flour. If you’re familiar with “Semolina,” this is the same thing, just milled to a finer granulation. Our Organic Durum is grown in Idaho and Alberta, Canada, and is milled using a process that minimizes damage to the grain and maximizes extensibility in the final product. The fine granulation makes water absorption consistent and will make your pasta silky smooth. It also works very well in bread formulas that call for Semolina.
Best for: Shaped pasta, sheet pasta, durum bread and cookies.
Protein: 14% / Ash: 0.80%
UPC: 075211415004
ORGANIC SPELT FLOUR
Spelt, also known as Farro Grande, is an incredibly flavorful grain that originates in the area between the Black Sea and the Caspian Sea. Spelt has similar baking characteristics to wheat but can be easier to digest than common wheat thanks to its higher water solubility. Whole Spelt Flour can be a great substitute for whole wheat in most baking applications. Our Organic Spelt is grown in Alberta, Canada and is milled 100% whole with a slow and cool process that retains the rich flavor of the grain.
Best for: Sourdough, flat breads, sliced “pan” breads and nutritious baked goods.
Protein: 13% / Ash: 1.90%
UPC: 075211433008
ORGANIC EINKORN FLOUR (Coming Soon)
Einkorn is an excellent flour for almost any baking application. Also known as Farro Piccolo, it is the oldest wheat domesticated by humans and was used to make the first bread. Einkorn is easier to digest than other varieties of wheat because of its simple genetics. It is also higher in protein and antioxidants than other varieties of wheat making it a great choice for nutritious baked products – even cakes! Our Organic Einkorn is grown in the Northern United States and is milled 100% whole with a slow and cool process that helps retain its sweetness.
Best for: Artisan breads, artisan flour blends, baking with ancient grains and baking nutritious whole-grain products.
Protein: 15% / Ash: 2.0%
UPC: 075211491602
The illustrations featured on the front of the bag are the actual grains milled into the flour on the inside.
