I am pretty sure that the flour is packaged by the miller for Smart & Final, using Amerifoods Trading as an intermediary.
What is certain about your flour is that it is a high-gluten flour. That is stated on the bag. However, there is no defined standard for what makes a given flour a high-gluten flour. For example, King Arthur describes its bread flour as a "high-gluten bread flour". That flour has a protein content of 12.7%. Some millers go so far as to create an intermediary class of protein content called "medium gluten" flours.
Most of the really high gluten flours, with protein contents of around 14%, are typically bleached and bromated, although there are sometimes versions that may not be bleached or bromated. Smart & Final has many California locations so it is very unlikely to be selling bromated flours in its stores. So, that helps explain the use of ascorbic acid in the La Romanella flour as a bromate substitute.
The flour you have is very similar from a nutrition standpoint to the General Mills Supreme flour with specs such as shown at http://www.professionalbakingsolutions.com/product/supreme-flour-bleached-ascorbic-acid-enriched-malted-50-lb/58353000?mct=Flour&ct=high-gluten&typ=Type
. As it so happens, that flour comes in 25 and 50 pound bags. And it is a legitimate high-protein flour. And, like the La Romanella flour, it is bleached. Note also the identical ingredients lists. Finally, the Supreme flour is a "West Coast" flour.