Photograph of a handing raising a slice of pizza with cheese stretching down to the rest of the pie. - select to zoom

Overhead shot of a pizza covered in delectable toppings with darkened woodfired areas of the crust. - select to zoom

Two slices of artisanal pizza shown from the side with large air pockets in the cooked dough. - select to zoom

A slice of cheesy pizza with dates and basil baked into the melted cheese. - select to zoom

Hands pulling raw pizza dough from a container. - select to zoom

Special Patent

25lb. | #11025

50lb. | #11050

This "short patent" is a classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. Provides good tolerance and oven spring and is ideal for hearth breads, pan breads, and buns. Also works well for yeasted breakfast pastries.

12.7% Protein
.50% Ash
Malted, Enriched

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Our Bakery Flour Sales team members come from milling and baking backgrounds—which means we're knowledgeable about what you really need, and can offer the products and services to make your business a success.

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