I use the General Mills website all of the time, mainly because GM is one of the few large millers that posts the specs for its flours online. The "portal" to its professional flours is http://www.gmiflour.com/gmflour/Home.aspx
. Over time, I have taken away a few tips for navigating the GM flours website. For example, none of the Western flours are bromated. That perhaps reflects the fact that bromated flours are outlawed in California or require special labeling because of the bromates. The winter wheat flours, organic flours and the Harvest King flour (now Better for Bread flour at the retail level) are also not bromated. The GM all-purpose flours, which are called H&R flours at GM, are similarly not bromated, which is pretty much true for all all-purpose flours, both at the foodservice and retail levels. It is the spring wheat flours that are most frequently bromated although some of the flours also come in nonbromated versions. GM uses ascorbic acid (Vitamin C) as an alternative to bromates in a few flours but, at GM, all of the flours with ascorbic acid are Western flours.
Whenever I have questions about the GM flours that are not answered by the GM website, I go to Tim Huff, using the email link at the bottom of http://www.gmiflour.com/gmflour/asktim.aspx
. I have gone to him enough times that he now knows who I am, and I almost always get answers the same day.
King Arthur also provides specs on many of its flours. They can be accessed at http://www.kingarthurflour.com/professional/
, under "Flour", "Specifications" and "Documentation". Other large millers like ConAgra and Bay State Milling will also provide specs on their flours but you have to contact them for those specs, either by calling them or using email access at their websites.