Organic Croissant Flour
Our millers developed the Organic Croissant Flour, an unbleached white flour, to create pastry doughs that can tolerate deep-freezing and successive rolling. The wheat used has high extensibility to minimize tearing and excessive dough strength.
Organic Baguette Flour
Our millers specially developed organic baguette flour, an unbleached white flour, to meet the needs of artisan bakers who want to maximize the quality of their handmade bread. It has a slightly lower protein content than all-purpose flour, which maximizes crust crunch and facilitates dough shaping.
Organic All-Purpose Unbleached White Flour
Organic All-Purpose Unbleached White Flour is a truly versatile ingredient! It’s versatile, stable and ideal for all your baking needs, and is milled from 100% organic Canadian wheat.
Organic Whole Grains Flour
Organic Whole Grains Flour is stone-ground. Because it contains all the components of a wheat grain—bran, starch, and germ—it requires more hydration than whole flour.
Organic Whole Wheat Pastry Flour
Our Organic Whole Wheat Pastry Flour is specifically formulated for baking pastries. Because it contains both coarse and fine bran, it requires more hydration than white or sifted flour.
Organic Whole Wheat Bread Flour
Our Organic Whole Wheat Bread Flour is specially milled for baking. It contains both coarse and fine bran. This means it requires more hydration than white or sifted flour.
Organic Sifted Wheat #50 Bread Flour
Organic Sifted Wheat #50 Bread Flour is also known as bise flour. It’s halfway between a white flour and a whole flour. This flour is specially designed for bakery products and requires more hydration than regular unbleached white flour.
Organic Unbleached White Pastry Flour
Due to its low protein content, Organic Unbleached White Pastry Flour is not ideal for bread-making. Unlike unbleached all-purpose white flour, it contains no bran and requires less hydration.
Organic Sifted Wheat Pastry Flour
Organic Sifted Wheat Pastry Flour is made from organic wheat. This flour is a hybrid of whole and white flour, with a texture that is more like whole wheat than white pastry flour, but less than whole wheat. It is sifted to remove some of the bran and make it lighter.