POWER. A premium "High Gluten" flour, milled from Northern,  High Protein, and Hard Spring Wheat. This flour is designed to produce baked goods that require long fermentation and retardation periods. Hearth and Artisan type breads, Sour Dough breads and rolls, French and Italian designed loaves, as well as Hand Toss, Pan and thick crust Pizzas. Power unbleached is packed in 25, 32 and 50-LB bags. Power bleached is packed in 30-LB bags

MONDAKO. This bleached, premier, "Patent" flour, has been the foundation for the Pizza Industry from the beginning of the American pizza craze back in the 50's. It is the benchmark flour for medium to thin crust production. Its' consistent  quality is main­tained by the wheat protein  blends and "Patent" flour stream selections. Well known as the best flour for newstart up pizza production, it is also selected by "Pastry" bakers as very tolerant for laminated and frozen baked goods. Many noodle manufacturers prefer Mondako, for the whiter color in their dried or fresh productions. Mondako is milled from a blend of Northern Winter and Spring wheat. Mondako maintains constant mixing times and water absorption percent. Mondako is packed in 32 and 50-LB bags.

SPECIAL PIZZA BLEND. Not to be confused as a mix, Special Pizza Blend, is another  flour that was scaled down to its 42-LB. bag size to ease up dough resistance in your 60-Quart mixers. This flour is very similar to our Bakers Craft and Morbread bleached and ingredients and can be used in the same applications  as our Bakers Craft and Morbread bleached. Special Pizza Blend is bleached  and is packed in 42-LB. bags.

MORBREAD. Our "Straight" grade Bread around "Peak Performance" in their day to day bread and roll production. Morbread unbleached is probably a bakers most versatile flour that will produce Pan Breads, Hamburger and Hot Dog Buns, Croissants, Pastries, Baguettes, Whole Wheat Blends, Egg Noodles, Sour and Sweet dough. Many large wholesale bakeries prefer our Morbread flours, because it will ad apt to any bread system that they use. Morbread unbleached is packed in 25 and 50-LB bags. Morbread bleached is packed in 50 LB. bags

BLENDAKO.  For bakers who are looking for a softer flour than Mondako, but stronger than our All Purpose, Blendako fits that purpose. Requiring less mix time and fermentation/proof times, this flour gives hamburger and hot dog buns that softer, medium brown crust. Pastry chefs like this flour for the lightness it adds to cinnamon rolls, fried donuts and filled Danish. Blendako is bleached and is packed in 50-LB. Bags.

BIG SPRING. This "1st Clear" flour is designed for bakers who want a darker crust and crumb color. Big Spring also gives a nut like flavor to hearth breads and bagels. The gluten quality is very strong while yielding to a smooth mixing finish and high absorption percent. Big Spring is unbleached and packed in 50-LB bags

SPUNWHITE CAKE.A fancy short patent soft wheat cake flour, producing the finest "high ratio" layer (birthday/ wedding) cakes, angel and sponge cakes. For Oriental steam buns, angel hair noodles, egg roll wraps, and holiday cookies, Spunwhite gives a whiter color and tender taste. Spunwhite Cake is bleached and is packedin 50-LBbags.

CAKE AND PASTRY.A soft, wheat, bleached pastry flour, milled from the same wheat mix as White Spear. Unlike White Spear, however, the cookie spread is much less and preferred by pastry chefs for uses in die-cut cookies, pound cakes, pancake and waffle mixes. Cake and Pastry is bleached and is packed in 50-LB.bags.

WHITE SPEAR. A straight grade, unbleached pastry flour that is preferred by "BIG COOKIE" bakers for it's spreading characteristics in "drop" and "wire cut" applications. Excellent for flaky pie crusts, muffins, and cracker type baked goods. Many bakers use White Spear as a blending flour for donuts, pastries, rolls and breads needing a softer texture. White Spear is unbleached and packed in 50-LB bags.

TORTILLA.Flour tortilla's are manufactured by the "Press, Hand Stretch, and Dye Cut" methods. Our Tortilla flour will work well in all three, and yields a stretchable dough ball, with great color and a smooth even finish. Tortilla flour is bleached and packed in 50-LB bags.

HI-PRO STONE GROUND COARSE W. W. Milled from the same wheat blend as our fine Hi-Pro above, having larger bran flakes (aprox. 8% over a 20-wire screen). Coarse Hi-Pro is packed in 50-LB bags.