Author Topic: List of Sources of Flours and Related Information  (Read 63426 times)

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Offline Pete-zza

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List of Sources of Flours and Related Information
« on: October 28, 2015, 02:34:25 PM »
Set forth below, after the break, is a list, in alphabetical order, of sources of many flours, both in the U.S. and abroad, and information about the types of flours that many of our members routinely use to make pizza dough, both at the home level and professionally. For other types of flours, the links provided can often be used to find such other flours and related information. As much as possible, I tried to find ingredients lists and any related specs and nutritional information, but, unfortunately, many flour suppliers do not provide that information.

Members should feel free to tell me of other flours and sources for possible inclusion in the list below, as well as changes to the information provided below, or of any errors that might be found. This thread will be a sticky to enable users to easily find the information provided below. The following information may also be helpful to our members, not only with respect to flours, but to many other ingredients that are used with flours for many different types of doughs.

For a general flour guide, see https://web.archive.org/web/20160328125216/http://www.dutchmansstore.com/downloads/guidetoflours.pdf and also the King Arthur flour document (A Guide to Understanding Flour Analysis) at http://web.archive.org/web/20060208023504/http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/Flour%20Guide.pdf

For a simple explanation of the different types of wheat, see the post by Tom Lehmann at Reply 5 at http://www.pizzamaking.com/forum/index.php?topic=44875.msg448862#msg448862 ; see, also, Tom's discussion of flour in the thread at https://www.pizzamaking.com/forum/index.php?topic=51268.msg515637#msg515637 and Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=65512.msg641198#msg641198 ; for a document discussing US hard red spring wheat, see https://www.uswheat.org/wp-content/uploads/2018/10/2018-Hard-Red-Spring-Regional-Report.pdf

For additional guides in understanding wheat and flour quality, including testing, see http://media.wiley.com/product_data/excerpt/69/04712685/0471268569.pdf, http://www.nebraskawheat.com/wp-content/uploads/2014/01/WheatFlourTestingMethods.pdf, http://www.cooknaturally.com/detailed/detailed.html, and a guide to Australian flour quality at https://grdc.com.au/~/media/refocus-media-library/document/grdc-document-store/publications-media-and-communications/publications/grdcwheatquality.pdf.

For a general article on flour types, see https://www.weekendbakery.com/posts/understanding-flour-types/ and https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/european-flour-numbering-system

For a discussion on selecting flours for the Neapolitan style of pizza, see https://thepizzaheaven.com/the-best-flour-for-neapolitan-pizza/

For a document on the wheat flour standards in the European Union (EU), see http://www.tusaf.org/Eklenti/367,sandro-zaniratowheat-flour-standards-in-eupdf.pdf

Italian Regulation on Wheat Flours: Reply 8 at https://www.pizzamaking.com/forum/index.php?topic=61800.msg615616#msg615616 ; see, also, Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=62327.msg618980#msg618980, and https://faolex.fao.org/docs/html/ita31873.htm

For a discussion of moisture basis of flours, see Reply 17 at https://www.pizzamaking.com/forum/index.php?topic=67013.msg653696#msg653696

For a discussion of tests by an Alveograph, see: http://www.keydiagnostics.com.au/images/new2018/26%20Chopin/Alveograph/Alveolab%20LABgraph%20Brochure%20KD%2010-17.pdf

For a very good discussion of flours and their characteristics and related tests, see http://cooknaturally.com/detailed/detailed.html

For a discussion of wet and dry gluten, including a post by Tom Lehmann, see http://www.pizzamaking.com/forum/index.php?topic=44466.msg444599#msg444599

For typical protein values for different flours, see https://www.kamadoguru.com/topic/26576-flour-protein-content-by-type-and-brand-table/

For posts and other materials on water quality, see the sticky at https://www.pizzamaking.com/forum/index.php?topic=66877.msg652191#msg652191

For an article on diastatic malt, see http://www.briess.com/food/Assets/pdf/releases/Briess_MakeItAMaltArticle_July2015.pdf

For further information on pizza flours, see page 8 of the Essential Pizza Guide at https://docplayer.net/22375465-Pizza-gordon-food-service-essential.html

For a discussion of the role of starch in flours and baked goods, see http://www.bakingbusiness.com/Features/Formulations/2016/5/Pyler-says-Starch-gels-at-baking-temperatures.aspx

For definitions of Italian flour types see http://www.cooksinfo.com/italian-flours; see, also, this article in Italian which one might want to translate into English using Google Translate: https://bressanini-lescienze.blogautore.espresso.repubblica.it/2009/01/28/la-forza-della-farina/

For a comprehensive article on the role of proteins in baked goods, see http://www.bakingbusiness.com/Features/Formulations/2016/9/Problems-with-protein.aspx?e=

For an AIB (American Institute of Baking) document on bromates, see:
http://web.archive.org/web/20130820221140/https://www.aibonline.org/press/SafeUsePotassiumBromate%2009_08.pdf or http://www.readbag.com/aibonline-press-safeusepotassiumbromate-09-08

For a discussion on ash content, see http://www.theartisan.net/flour_ash_content.htm

For a listing of sources of organic flour in the U.S., see Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=46311.msg464690#msg464690

Article by Tom Lehmann on the "Perils of Mexican Flours": http://www.pmq.com/January-2014/The-Perils-of-Mexican-Flour/

For frequently asked questions on pizza as provided by the American Institute of Baking (AIB), see https://web.archive.org/web/20050227195007/http://techserv.aibonline.org/faqs/pizza.html ; for other AIB FAQs on other topics, see https://web.archive.org/web/20050212111211/http://techserv.aibonline.org/faqs/

For information on Dough Conditioners, Additives, and Improvers, see http://web.archive.org/web/20130820191938/https://www.aibonline.org/schoolofbaking/DoughCondIngFunclist.pdf, http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_13DOUG.PDF, http://www.biokemi.org/biozoom/issues/516/articles/2309,
https://www.naturalproductsinsider.com/specialty-nutrients/understanding-enzyme-function-bakery-foods, https://web.archive.org/web/20200121050731/https://www.classofoods.com/page1_7.HTML http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_14ENZY.PDF, http://slice.seriouseats.com/archives/2011/01/pizza-protips-addtions-to-your-dough.html, and http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_12CHEM.PDF
Webinar (requires registration): https://event.on24.com/eventRegistration/EventLobbyServlet?target=reg20.jsp&referrer=&eventid=1270873&sessionid=1&key=7657E655F5800BE3B804B930A2F0F122&regTag=&sourcepage=register
Amylase enzymes: http://www.bakeinfo.co.nz/Facts/Bread-making/Bread-ingredients/Enzymes and http://bakerpedia.com/ingredients/amylase
Diastatic malt thread: https://www.pizzamaking.com/forum/index.php?topic=34845.msg346632#msg346632
Tom Lehmann article on conditioners: http://www.pmq.com/Spring-2001/In-Lehmanns-Terms/
For the effect of malt flour addition on the rheological properties of wheat fermented dough, see the article at https://www.agriculturejournals.cz/publicFiles/50858.pdf
Tom Lehmann article on reducing agents: https://www.pizzatoday.com/departments/in-the-kitchen/knead-to-know-smooth-operator/
Serious Eats article on various pizza additives: https://slice.seriouseats.com/2011/01/pizza-protips-addtions-to-your-dough.html
For good articles on salt, by King Arthur, see https://www.kingarthurbaking.com/pro/reference/salt, and https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread
For a forum discussion of conditioners, see the thread at https://www.pizzamaking.com/forum/index.php?topic=65513.msg641190#msg641190
Working with preferments: https://lallemandbaking.com/wp-content/uploads/2018/04/3_15PREFERMENTS.pdf

For information on Yeast:

Article: http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/2_9INST.PDF
Article: http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_6DRYYE.PDF
Article: http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_19WATR.PDF
Baking Business Article: https://web.archive.org/web/20151024140436/https://www.bakingbusiness.com/News/News%20Home/Features/2010/12/Ingr%20RD%20Yeast.aspx?NewsLetter=true (archived at Wayback Machine)
Baking Business Article: http://www.bakingbusiness.com/Features/Formulations/2016/12/Getting-creative-with-yeast.aspx
https://web.archive.org/web/20060210231732/http://www.safyeast.com/tips_using.html (archived at Wayback Machine)
https://web.archive.org/web/20141207042746/http://www.lesaffreyeastcorp.com/products/malted-ingredients/red-star-dry-malt-product-60 (Archived at Wayback Machine: click on BAKER'S YEAST PRODUCTS)
Information on SAF Gold IDY: https://lesaffreyeast.com/product/saf-instant-gold/
Information on SAF Saf-Pizza IDY for pizza dough: https://www.lesaffre.com/slider/saf-pizza-en/ (see, also, https://www.pizzamaking.com/forum/index.php?topic=39328.0)
http://redstaryeast.com (Red Star consumer website)
For Red Star dead (deactivated) yeast, see https://lesaffreyeast.com/wp-content/uploads/2016/08/Relax-RS-190_POS.pdf
http://www.breadworld.com (Fleischmann's consumer website)
The theartisan.net yeast conversion table: http://www.theartisan.net/convert_yeast_two.htm
Red Star yeast conversion table for Home Bakers: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/
The theartisan.net treatise on yeast: http://www.theartisan.net/The_Artisan_Yeast_Treatise_Section_Two.htm
For Pizza Today articles (archived on the Wayback Machine) on yeast by Tom: https://web.archive.org/web/20180521070656/https://www.pizzatoday.com/departments/in-the-kitchen/yeast-performance/ and https://web.archive.org/web/20170608201254/https://www.pizzatoday.com/departments/in-the-kitchen/dough-doctor-on-the-rise/
Craig's commercial yeast prediction model: https://www.pizzamaking.com/forum/index.php?topic=26831.msg271398#msg271398
Craig's wild yeast prediction model: https://www.pizzamaking.com/forum/index.php?topic=22649.msg229864#msg229864
For a recent Red Star yeast and sourdough blend, see: https://redstaryeast.com/red-star-platinum-instant-sourdough-yeast/
For a discussion of the different types of yeast, both those used by professionals and home pizza makers, see Reply 47 at https://www.pizzamaking.com/forum/index.php?topic=71158.msg682568#msg682568


ADM (Archer Daniels Midland):

See US Wheat Flours list: https://web.archive.org/web/20160703044241/http://www.adm.com/en-US/ADMMilling/Products/WheatFlours/Pages/default.aspx and https://web.archive.org/web/20170206144313/http://www.adm.com/en-US/ADMMilling/Documents/Bag-Sell-Sheet.pdf ; see, also, page 52 et seq at https://s3-us-west-2.amazonaws.com/adms3/Products-And-Services/Food-Ingredients/ADM-Food-Ingredient-Catalog.pdf and the flours starting at page 18 at http://web.archive.org/web/20110813083729/http://buyersguide.foodproductdesign.com/media/54/library/fpdbgadm6.pdf

For additional information on a few of the ADM flours, see http://www.webstaurantstore.com/8935/bulk-flour.html

Allinson (UK):

Strong White Bread Flour: https://www.allinsonflour.co.uk/products/strong-white-bread-flour

Very Strong White Bread Flour: https://www.allinsonflour.co.uk/products/very-strong-white

Plain White Flour: https://www.allinsonflour.co.uk/products/plain-white

Almanac Grain (Canada):

Flours: https://almanacgrain.ca/

Anita's Organic Grain & Flour Mill Ltd. (Canada):

Flours: https://www.anitasorganic.com/products

Anna (Cento/Italy):

Napoletana Tipo "00" Extra Fine Flour: http://www.cento.com/product-categories/anna.php#7079600015

See, also: http://www.pizzamaking.com/forum/index.php?topic=33419.msg331544#msg331544

Anson Mills:

Bread Flours: http://www.ansonmills.com/products

Pizza Maker's 00 Flour: http://www.ansonmills.com/products/36

Ardent Mills Bakery Flours (a joint venture jointly owned by ConAgra Foods, Cargill and CHS)

For Ardent Mills Traditional flours, see https://www.ardentmills.com/products/traditional-flours/, and for pizza flours, see https://www.ardentmills.com/products/traditional-flours/pizza-flour/ ; for Pizza Mixes, see https://www.ardentmills.com/products/mixes-blends/pizza/ ; for other flours, including organic flours, see the Product heading.

For Ardent Mills HarvestEdge flours, see https://www.sosland.com/eblasts/ADM_Milling/032922/HarvestEdge.pdf

For additional information on the Ardent Mills pizza flours, see https://www.ardentmills.com/media/1081/2017-ardent-mills-updated-pizza-brochure-v-4-_final_pages.pdf and https://www.ardentmills.com/media/1081/2017-ardent-mills-updated-pizza-brochure-v-4-_final_pages.pdf

For Primo Mulino™ Italian-style flour (from Horizon Milling): https://ardentmills.ca/products/world-flours/neapolitan-style/

For Ardent Mills Canadian flours, see https://ardentmills.ca/products/traditional-flours/ ;  for the Ardent Mills Canadian foodservice pizza flour, see https://ardentmills.ca/products/traditional-flours/pizza/ ; for other flours, look under the Products heading

For Robin Hood Canadian flours, see https://www.robinhood.ca/En/Products/Categories

For flours from the former Progressive Baker's unit that became part of Ardent, see: https://web.archive.org/web/20180819134943/http://www.progressivebaker.com/products/spring_wheat_flours/index.html

ConAgra used to provide specs on its flours, at:

For additional ingredients and nutrition information, see, also: https://www.dutchvalleyfoods.com/products/t/flour-and-grains/flour

The above notwithstanding, it is possible that the flours have changed somewhat under Ardent Mills even though the names of some or all of the flours have remained the same. Note: ConAgra is also the producer of flours sold under the Bakers & Chefs brands through Amazon (https://www.amazon.com/gp/product/B001YJ4XNQ/?tag=pmak-20), but not at the present time.

Limited mail order source: http://store.thepizzabible.com/collections/all (Note: At his time, the checkout feature is inoperative)

For Costco delivery to commercial customers, see: http://www.costcobusinessdelivery.com/CatalogSearch?storeId=11301&catalogId=11701&langId=-1&keyword=conagra+flour

Edit (9/27/21): Ardent Mills is acquiring Firebird Artisan Mills, a specialist in gluten-free specialty grains and pulses, by the end of 2012 (https://www.ardentmills.com/news/ardent-mills-announces-intent-to-acquire-firebird-artisan-mills-operations/)

Arrowhead Mills:

Enriched Unbleached White Flour: http://www.arrowheadmills.com/cpt_products/organic-all-purpose-flour/

Spelt Flour: http://www.arrowheadmills.com/cpt_products/organic-spelt-flour/

Note: As of October 2019, Arrowhead Mills became a part of a private equity firm (https://www.bakingbusiness.com/articles/49537-private-equity-company-acquires-two-brands-from-hain-celestial and https://ihrmagazine.com/pillsbury-owner-buys-two-organic-baking-brands/) so it is not clear what effect that will have on Arrowhead Mills flour products.

Azure Standard:

Flours: https://www.azurestandard.com/shop/category/food/flour/22474

Bakers & Chefs:

See Ardent Mills/ConAgra entry.

Barilla (Greece):

00 flour: Barilla 00 flour: https://www.barilla.com/el-gr/products/cereal/farina-tipo-00
For Google English translation: https://translate.google.com/translate?sl=el&tl=en&js=y&prev=_t&hl=en&ie=UTF-8&u=http%3A%2F%2Fwww.barillafoodservice.co.uk%2Fproducts%2Ffirst-courses%2Fpasta-and-flour%2Fflour-and-semolina%2Ffarina.html&edit-text=

Barilla (Italy):

Farina di Grano Tenero Tipo "00" Flour: http://www.barillafoodservice.co.uk/products/first-courses/pasta-and-flour/flour-and-semolina/farina.html

Bay State Milling:

Traditional Bakery Flours: https://issuu.com/pmqpizzamagazine/docs/pmq20150607-dl (click on expand symbol)

For BSM pizza flours listing, see, also, page 31 at: http://digital.pmq.com/pmqmag/june_july_2015?pg=31#pg31

For typical applications of BSM pizza flours, see: http://www.baystatemilling.com/assets/bsm-pizzabro-web.pdf, http://www.baystatemilling.com/assets/Pizza-Expertise-Brochure.pdf and http://www.baystatemilling.com/assets/Heritage-Flours-101714.pdf

Ben Furney Flour Mills (Australia):

https://benfurney.com/portfolio-item/bakery-flours/ and https://benfurney.com/product/maxipro-flour/

Bob's Red Mill:

Unbleached All Purpose Flour: http://www.bobsredmill.com/shop/flours-and-meals/unbleached-all-purpose-white-flour.html

Artisan Bread Flour: http://www.bobsredmill.com/shop/flours-and-meals/artisan-bread-flour.html

Organic All Purpose Unbleached Flour: http://www.bobsredmill.com/shop/flours-and-meals/organic-all-purpose-unbleached-white-flour.html

Spelt Flour: http://www.bobsredmill.com/spelt-flour.html

Cairnspring Mills: https://www.cairnspring.com/

For retail flours, including pizza flours, see https://cairnspring.com/collections/all/; for a store locator, see https://cairnspring.com/pages/store-locator

Camas Country Mill

Flours: https://www.camascountrymill.com/

CANIMOLT/Camara Nacional de la Industria Molinera de Trigo (Mexico):

See the links (under BRAND CATALOGUE) to the various companies within CANIMOLT, at https://www.canimolt.org/conocenos#catalogo, that sell flours that may be usable to make pizza dough.

For general nutritional information, see: https://www.canimolt.org/harina#cualidades

For general flour specs, see: https://www.canimolt.org/harina#clasificacion


http://www.mulinocaputo.it/ (English version at https://www.mulinocaputo.it/art-of-baking/?lang=en)

For Caputo flour specs, see https://web.archive.org/web/20191109171429/http://www.emporiogustarosso.de/WebRoot/Store28/Shops/79813703/58C0/2508/F3CA/EF58/F916/C0A8/2AB8/9654/PIZZERIA_ITA.pdf and https://web.archive.org/web/20191109172040/http://www.emporiogustarosso.de/WebRoot/Store28/Shops/79813703/58C0/24E5/9201/F242/DF26/C0A8/2AB8/80DE/RINFORZATO_ITA.pdf, and https://cdnimg.webstaRINFORZATO_ITA.pdfurantstore.com/documents/specsheets/00-pizzeria-specs.pdf. See, also, https://www.foodrelated.com/Merchant5/graphics/PDF/FLPZ106_specsheet.pdf

For a Caputo/Fred Mortati transcript on Caputo flours, see https://www.whatsgooddough.com/fred

Carolina Ground:

Flours: https://carolinaground.com/

Castle Valley Mill:

Flours: https://castlevalleymill.com/products.html

Central Milling:

Tony Gemignani's California Artisan Type 00 Flour Blend: https://centralmilling.com/product/tony-gemignanis-california-artisan-type-00-pizza-blend/

Organic Artisan Bakers Craft Flour: https://centralmilling.com/product/organic-artisan-bakers-craft/

Organic Artisan Bakers Craft Plus Flour: https://centralmilling.com/product/organic-artisan-bakers-craft-plus/

Organic Beehive All Purpose Flour: https://centralmilling.com/product/organic-beehive/

Organic High Mountain Hi-Gluten Flour: https://centralmilling.com/product/organic-high-mountain/

Organic Type 00 Normal Pizza Flour: https://centralmilling.com/product/organic-type-00-normal/

Organic Type 00 Reinforced Pizza Flour: https://centralmilling.com/product/organic-type-00-reinforced/

Organic Type 70 Malted: https://centralmilling.com/product/organic-type-70-malted/

Organic Unbleached Enriched: https://centralmilling.com/product/organic-unbleached-enriched/

Organic “The One: https://centralmilling.com/product/organic-the-one/


See Heckers and Ceresota below

Champion Flour (NZ) (a part of the Nisshin Seifun Group of Japan):

Pizza Flours: http://championflour.co.nz/products/champion-retail/


Fine Italian 00 Flour: http://store.colavita.com/colavita-farina-flour-2-2-lb-bag.html (Note: As of 10/20/19, no flours are shown at the Colavita website)

Cook Natural Products:

White Flours and Conventional Flours: http://cooknaturally.com/products/products.html

Flour Specifications: http://cooknaturally.com/support/specs.htm

For a very good discussion of flours and their characteristics and related tests, see http://cooknaturally.com/detailed/detailed.html

Daehan Flour Mills (Korea):

Retail flours for home use: http://www.dhflour.co.kr/eng/products.jsp

De Cecco (Italy):

Farina di Grano Tenero "00": http://www.dececco.it/hr_en/flours/farina-di-grano-tenero-00.html

Delverde (Italy):

Farina "00" Di Grano Tenero: http://www.delverde.eu/pag/products/gastronomia/gastronomia/81/FLOUR

Divella (Italy):

Pizza Flours: https://www.divella.it/en/products/semolina-flour/domestic-use-flour/
(Italian version: https://www.divella.it/it/prodotti/farine-e-semole/farine-per-uso-domestico/)

Dona Benta (Brazil):

Flours: http://www.donabenta.com.br/produtos/farinhas

Doves Farm (UK):

Organic Plain White Flour: https://www.dovesfarm.co.uk/flour-and-ingredients/organic-plain-white-flour-1kg/

Organic Strong White Bread Flour: https://www.dovesfarm.co.uk/flour-and-ingredients/organic-strong-white-bread-flour-x-15kg/

Organic White Spelt Flour: https://www.dovesfarm.co.uk/flour-and-ingredients/organic-white-spelt-flour-x-1kg/

Dutch Valley:

Flours: http://www.dutchvalleyfoods.com/products/search?searchText=flour&page=1

Farmer Ground (NY):

Flours: http://www.farmergroundflour.com/newyorkstateflours/

Finax AB (Finland):

Flours: http://www.finax.se/en/

Five Roses--Canada (Smucker Foods of Canada):

All Purpose Bleached White flour: http://www.fiveroses.ca/FiveRoses/ProductDetails/356

All Purpose Never Bleached Flour: http://www.fiveroses.ca/FiveRoses/ProductDetails/357

Foricher Les Moulins (France):

Flours: https://www.foricher.com/en/our-flours.html

For French version of website: https://www.foricher.com/

Friessinger Mühle (Germany):

Flours (general): https://translate.google.com/translate?hl=en&sl=de&u=http://www.friessinger-muehle.de/&prev=search

00 flour: https://translate.google.com/translate?hl=en&sl=de&u=http://www.friessinger-muehle.de/&prev=search

German language website: http://www.friessinger-muehle.de/

FWP Matthews Ltd (UK):

Flours: https://www.fwpmatthews.co.uk/store/

Gaganis Bros. (Australia):

Flours: https://www.gaganisbros.com.au/buy-online

General Mills: http://www.generalmillscf.com/~/media/Files/Industry-Resources/Pizzeria/exploring-products/flour-portfolio.ashx

Specific specs on individual GM flours can be found here:


Note: The GM Full Strength and Superlative flours are very close to each other and may be used interchangeably. (Hat tip to Craig for this observation)

(A special thanks to member Jersey Pie Boy/aka Bill for the above first link)

Limited mail order source: http://store.thepizzabible.com/collections/all

For some basic GM dough recipes, see http://www.generalmillscf.com/industries/pizzeria/support-tool-categories/technical-support/dough-formulas and file:///C:/Users/Peter/Downloads/flour-for-every-type-of-crust-pizza-postcards.pdf (use as a search)

For analysis of codes on GM flour bags, see: https://www.pizzamaking.com/forum/index.php?topic=46462.msg466168#msg466168

For GM organic retail flours, see Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=46311.msg464690#msg464690

For additional information on GM flours: https://www.generalmillscf.com/industries/distributor/product-sales-tools-and-training/product-selling-guides/general-mills-flour

Giusto's Professional Flours: http://giustos.com/professional/flours/unbleached-white-flours.html

Giusto's Home Baker Flours: http://giustos.com/home_baker/flours.html

Glick's (by Yoshon Network):

Unbleached, unbromated, enriched and malted all purpose and bread flours: https://yoshon.com/page/2/?s=Glick%27s
(For specs, see https://www.amazon.com/dp/B071J52Z9T/?tag=pmak-20, https://www.amazon.com/dp/B01069X9FC/?tag=pmak-20, and https://www.gitfood.com/product/glicks-unbleached-high-gluten-flour/)

Goodmills Austria GmbH (Austria):

Flours, including Fini's Feinstes): http://www.finis-feinstes.at/de/sortiment/mehle/index.aspx?cat=285
(English Translation: https://translate.google.com/translate?hl=en&sl=de&tl=en&u=http%3A%2F%2Fwww.finis-feinstes.at%2Fde%2Fsortiment%2Fmehle%2Findex.aspx%3Fcat%3D285

Grain Craft (formerly sold under the name Pendleton Mills, but the same company):

Pizza Flours: http://www.graincraft.com/products_pizza.html

High Gluten Flours: http://www.graincraft.com/products_highgluten.html

Hotel & Restaurant Flours: http://www.graincraft.com/products_hotel.html

Bakery Patent Flours: http://www.graincraft.com/products_bakery.html

Other Grain Craft flours can be found under PRODUCTS at http://www.graincraft.com/index.html

Before the name change, Pendleton Mills used to provide some specs on its flours. The document where this was done is this one as retrieved from the Wayback Machine:


For a range of aspects relating to Grain Craft flours, see https://www.graincraft.com/

For the specs for the Shepherd's Grain flour, see https://static1.squarespace.com/static/5af9ae3d96d4551b02f669de/t/6137de46984b3672196cdbdd/1631051335228

Limited mail order source: http://store.thepizzabible.com/collections/all (Note: The site’s checkout feature is inoperative at this time)

EDIT (3/30/23): For an ownership update, see https://www.bakingbusiness.com/articles/58753-grain-craft-sees-broader-horizons-ahead-as-ingredient-supplier.

Grandi Molini Italiani (Italy):

Flours: http://www.grandimolini.it/catalog/bychannel/en_GB/25-73 (Italian version at http://www.grandimolini.it/catalog/bychannel/it_IT/25-73)

Great River Organic Milling:

Retail flours: http://www.greatrivermilling.com/organic-bread-flours/

Commercial flours: http://www.greatrivermilling.com/commercial-products/

Grist and Toll Mills:

Flours: https://www.gristandtoll.com/current-selections/

Gruppo Alce Nero (Italy):

Organic farina di grano tenero tipo 00 biologica: http://alcenero.com/en/prodotti/organic-flour-type-00-1kg

Harinera Guadalupe (Mexico):

Flours: http://harinasguadalupe.com/

Hayden Flour Mills:

Flours (including all-purpose flour and pizza flour): http://www.haydenflourmills.com/shop/ and http://www.haydenflourmills.com/shop/?category=Flour

Heartland Mill:

Flours and Nutrition information: http://www.heartlandmill.com/product.html

Heckers and Ceresota:

Heckers All Purpose Flour: http://www.heckersceresota.com/heckers.html

Ceresota All Purpose Flour: http://www.heckersceresota.com/ceresota.html

Nutrition Facts for above flours: http://www.heckersceresota.com/nutrition.html

See, also, Tm Lehmann video on new flours from Ceresota, at https://m.youtube.com/watch?time_continue=267&v=1tK6Ev8jIic

Limited mail order source: http://store.thepizzabible.com/collections/all

Hodgson Mill:

Best for Bread Flour: http://www.hodgsonmillstore.com/en/all-natural-flour/-best-for-bread-flour-71518-02010-001_group

White Flour-Unbleached: http://www.hodgsonmillstore.com/en/all-natural-flour/white-flour-unbleached-71518-05009-001_group

Organic Naturally White Unbleached Flour: http://www.hodgsonmillstore.com/en/organic-all-natural-flour/organic-naturally-white-unbleached-flour-71518-05108-001_group

Hofbrauhaus-Kunstmuhle (Germany)

Flours: http://shop.hb-kunstmuehle.de/spezialmehle.html
(Microsoft Translation: http://www.microsofttranslator.com/BV.aspx?ref=IE8Activity&a=http%3A%2F%2Fshop.hb-kunstmuehle.de%2Fspezialmehle.html)


All Purpose Bleached Flour: http://shop.honeyville.com/all-purpose-flour-bleached-50lb.html

Alta Artisan Unbleached Flour: http://shop.honeyville.com/alta-artisan-unbleached-flour-757.html

Cal Best Bread flour: http://shop.honeyville.com/cal-best-bread-flour-50lb.html

XL-High Gluten Flour: http://shop.honeyville.com/xl-high-gluten-flour-50lb.html

All Purpose Unbleached Flour: http://shop.honeyville.com/all-purpose-flour-unbleached-50lb.html

Beehive Patent Flour: http://shop.honeyville.com/beehive-patent-flour-50lb.html

Golden Loaf Bread Flour: http://shop.honeyville.com/golden-loaf-bread-flour-50lb.html

Fantastic Bread Flour: http://shop.honeyville.com/fantastic-bread-flour-50lb.html

Imperial Hi-Gluten Flour: http://shop.honeyville.com/imperial-hi-gluten-flour-50lb.html

HGI High Gluten Flour: http://shop.honeyville.com/hgi-high-gluten-flour-50lb.html

Hovis (UK): (To be completed once the Hovis website is complete, but until then see http://chamdol.co.uk/rank_hovis_flours.html; see, also, https://www.amazon.com/dp/B075CSS935/?tag=pmak-20)
Update (10/2/18): Hovis is selling two of its flour mills to Whitworth Bros.: https://www.bakingbusiness.com/articles/47169-whitworth-bros-to-acquire-hovis-flour-mills

Hudson Cream:

Flours: http://www.hudsoncream.com/products.html

Industria Molitoria Perteghella SRL (Italy):

Flours: http://www.strapizza.it/en/pro/all-types-of-professional-flour

Italmill (Italy):

Flours: http://www.italmill.com/pizzas/

Janie’s Mill:

Flours: https://www.janiesmill.com/collections/all/wheat

K2 Milling (Canada):

Flours: https://k2milling.com/product-list-a-flock-of-flour/

King Arthur: A compilation of all of the KA professional flours can be found at https://www.kingarthurbaking.com/pro/products. In a limited number of cases, information in the form of Nutrition Facts and ingredients lists can be found at the KA website but not at the level of detail as is provided by other millers/marketers like General Mills. Common examples of the level of detail provided by KA for some of its most popular flours that our members are familiar with are as follows:

All-purpose flour (KAAP): https://shop.kingarthurbaking.com/items/unbleached-all-purpose-flour (click on Nutrition link)

Bread flour (KABF): https://shop.kingarthurbaking.com/content/packaging/04105.pdf

High-gluten flour (Sir Lancelot, aka KASL): https://www.webstaurantstore.com/king-arthur-flour-sir-lancelot-50-lb-hi-gluten-flour/104NFL5100S.html (see the nutrition link at https://cdnimg.webstaurantstore.com/documents/nutrition/sir_lancelot_hi-gluten_flour__13050.pdf)

King Arthur version (clone) of the Italian 00 flour: http://www.kingarthurflour.com/shop/items/italian-style-flour-3-lb

King Arthur Professional Flours: https://www.kingarthurflour.com/pro/products

Some of the KA professional flours are the same as their retail flours. For example, the KA Sir Galahad professional flour is the same as the KAAP, and the KA Special (Patent) professional flour is the same as the KABF. The KA Sir Lancelot (KASL) name is used for both the professional and retail level flours. For additional ingredients and nutrition information on some of the KA flours, see, also: http://www.dutchvalleyfoods.com/products/t/flour-and-grains/flour/bread-flour.

Some years ago, KA did provide specs for many of its flours, but the links to such documents no longer work, and KA has made no effort to resurrect those documents. But thanks to the Wayback Machine, at http://archive.org/web/web.php, I was able to find many of the old documents, as follows:

http://web.archive.org/web/20051027032834/http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/Primary%20sell%20sheet.pdf (Premium Bakery Flours)

http://web.archive.org/web/20060311133549/http://www.kingarthurflour.com/stuff/contentmgr/files/528fa553a218e1e5566108ef6e4c55d9/miscdocs/Nutritional%20Analysis.pdf (Nutritional Analysis of King Arthur Bakery Flour)

http://web.archive.org/web/20060311133639/http://www.kingarthurflour.com/stuff/contentmgr/files/85e624febf29e4c7836066cc68c71648/miscdocs/BFS%20Specs%20-%20Customer%20Copy.pdf (King Arthur Bakery Flour Specifications)

http://web.archive.org/web/20061211051235/http://www.kingarthurflour.com/stuff/contentmgr/files/528fa553a218e1e5566108ef6e4c55d9/miscdocs/KAF%20Organic%20Nutritional%20Analysis.pdf (Nutritional Analysis of Organic King Arthur Bakery Flour)

While on the subject of the KA flours, for those who are interested in that subject there is a very good article by Tod Bramble at http://web.archive.org/web/20060208023504/http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/Flour%20Guide.pdf.'

Le Farine Magiche:
Flours: https://lefarinemagiche.it/#

La Molisana (Italy):

Semolina and Flours: https://www.lamolisana.it/en/the-semolina-and-flours/
Pizza Dough Recipe: https://www.lamolisana.it/en/the-semolina-and-flours/durum-wheat-semolina-for-pizza/

Lam Soon Hong Kong Group (China):

Golden Statue flours for HK (Hong Kong): http://www.gsflour.com/zh-hk/products
(Microsoft translation: http://www.microsofttranslator.com/BV.aspx?ref=IE8Activity&a=http%3A%2F%2Fwww.gsflour.com%2Fzh-hk%2Fproducts)

Golden Statue flours for the PRC (Peoples Republic of China): http://www.gsflour.com/zh-hk/products
(Microsoft translation: http://www.microsofttranslator.com/BV.aspx?ref=IE8Activity&a=http%3A%2F%2Fwww.gsflour.com%2Fzh-cn%2Fproducts)

For Chinese Version: https://s.taobao.com/search?initiative_id=tbindexz_20170306&ie=utf8&spm=a21bo.2017.201856-taobao-item.2&sourceId=tb.index&search_type=item&ssid=s5-e&commend=all&imgfile=&q=%E9%87%91%E5%83%8F%E9%AB%98%E7%AD%8B%E9%9D%A2%E7%B2%89&suggest=0_1&_input_charset=utf-8&wq=%E9%87%91%E5%83%8F&suggest_query=%E9%87%91%E5%83%8F&source=suggest

Lehi Mills:

Flours: https://lehimills.com/product-category/flour/

Les Moulins de Kleinbettingen (Germany):

Flours: https://www.mkmoulin.lu/ (For a Google English version, see https://translate.google.com/translate?hl=en&sl=fr&u=https://www.mkmoulin.lu/&prev=search)

Liberty Flour Mills, Inc. (The Philippines):

General flours: http://www.libertygroup.com.ph/products_LFM.html

Lindley Mills:

Organic Bread Flour: https://www.lindleymills.com/news/product-news/59-north-carolina-local-bread-flour-freshly-milled-available-now.html; for specific details on the flour, see Reply 14 in this thread at http://www.pizzamaking.com/forum/index.php?topic=40212.msg447725#msg447725 and also Reply 16.

Manna (Greece):

Flours (general): http://www.keramaris.gr/pirhoomicron970972nutaualpha.html
For Google English translation: https://translate.google.com/translate?sl=el&tl=en&js=y&prev=_t&hl=en&ie=UTF-8&u=http%3A%2F%2Fwww.keramaris.gr%2Fpirhoomicron970972nutaualpha.html&edit-text=

Marion Milling:

Flours: https://marionmilling.com/collections/flour

Marriage's Millers (UK):

Organic Strong White Bread Flour: http://flour.co.uk/view/strong-organic-white

Finest Strong White Bread Flour: http://flour.co.uk/view/finest-strong-white

Very Strong White 100% Canadian Bread Flour: http://flour.co.uk/view/very-strong-white-100-canadian

Finest Plain White Flour: http://flour.co.uk/view/finest-plain

Organic Plain White Flour: http://flour.co.uk/view/organic-plain-white

Martha White (JM Smucker*):

All Purpose Enriched Bleached Flour: http://www.marthawhite.com/baking-products/flour/all-purpose-flour-625
* Note: As of 7/10/18, plans are for Smucker to sell their line of flours, including Martha White, to a private equity firm Brynwood Partners, with closing scheduled for 9/4; the new company will be called Hometown Food, out of Chicago

Maseca (Mexico):

Selecta All Purpose Enriched Wheat Flour: http://www.mimaseca.com/en/my-products/
(Spanish version: http://www.mimaseca.com/mis-productos/)

Ingredients and Nutrition Facts: http://www.shopwell.com/selecta-wheat-flour-all-purpose-enriched/flour/p/2501400000
(More specific ingredients list, from a Selecta flour bag: Wheat flour, Vitamin B3 (Niacin), Iron, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Folic Acid, Dough conditioners (Monoglycerides, sodium stearoyl lactylate, L-cysteine, calcium carbonate), Benzyoyl Peroxide and Enzymes)

Matthews Cotswold Flour Millers (UK):

Flours: https://www.fwpmatthews.co.uk/

McDougall's (UK):

Flours: http://www.mcdougalls.co.uk/

McGeary Organics, Inc.:

Daisy White Organic All-Purpose flour: http://www.daisyflour.com/all-purpose-flour/

Daisy White Organic Bread Flour: http://www.daisyflour.com/bread-flour/

Daisy Organic White Spelt Flour: http://www.daisyflour.com/spelt-flour/

Meadowlark Organics:

Flours: https://www.meadowlarkorganics.com/our-products

Milanaise (Canada):

Flours: https://lamilanaise.com/en/product-category/organic-flours/

Millers Foods (Australia):
Defiance White Bakers Flour: https://www.woolworths.com.au/shop/productdetails/91304/defiance-white-baker-s-flour and https://web.archive.org/web/20160419082125/http://shop.coles.com.au/online/national/defiance-easy-bake-flour-bread-mix-wholemeal

Miller Milling (a part of the Nisshin Seifun Group of Japan):

Premium High Gluten Flour: https://millermilling.com/products/premium-high-gluten/

Hearty Gluten Flour: https://millermilling.com/products/hearty-gluten/

Premium Bay Area Patent Flour: https://millermilling.com/products/premium-bay-area-patent/

Premium Patent (Big Tex) Flour: https://millermilling.com/products/premium-patent-big-tex/

Bay Area Patent Flour: https://millermilling.com/products/bay-area-patent/

Texas Patent Flour: https://millermilling.com/products/texas-patent/

Bakers Flour: https://millermilling.com/products/bakers-flour/

Bakers (Mellow Judith) Flour: https://millermilling.com/products/bakers-mello-judith/ (see, also, http://cooknaturally.com/support/specs.htm)

H&R All Purpose Flour: https://millermilling.com/products/hr-all-purpose/

Mills of St. George (Greece): See Μύλοι Αγίου Γεωργίου

Molinera del Valle SA de CV (Mexico):

Flours: http://www.elrosal.mx/productos.php

Molini del Ponte (Italy):

Flours: https://molinidelponte.com/categoria-prodotto/farina/

Molini di Voghera (Italy):

Flours: http://www.molinidivoghera.it/en/the-flours/; for Pizza flours, see http://molinidivoghera.it/wp-content/upgrade/brochure-eng/BROCHURE2016-Pizzeria.pdf

Molini Pivetti (Italy):

Pizzeria Flours: https://www.molinipivetti.it/en/linea-professional/ (for the spec sheets, click on the photos of the bags); for black pizza mix, see https://www.molinipivetti.it/en/prodotto/skura/

Molini Pizzuti (Italy):

Pizza Flours: http://www.molinipizzuti.it/en/flours/pizza-line/

Baking Flours: http://www.molinipizzuti.it/en/flours/baking-line/
(Italian Version: http://www.molinipizzuti.it/farine/linea-pizzeria/)

Molini Spigadoro (Italy):

Flours: https://www.molinispigadoro.com/en/classic-flour/

Molino Agugiaro Figno (Italy):

Flours (general): http://www.le5stagioni.it/en/Prodotti

le 5 Stagioni Pizzeria Flour: http://www.agugiarofigna.com/brand/Pizzeria
(Microsoft Translate: http://www.microsofttranslator.com/bv.aspx?from=it&to=en&a=http%3A%2F%2Fwww.agugiarofigna.com%2Fbrand%2FPizzeria)

Naturkraft Pizzeria flour: http://www.agugiarofigna.com/brand/Naturkraft
(Microsoft Translate: http://www.microsofttranslator.com/bv.aspx?from=it&to=en&a=http%3A%2F%2Fwww.agugiarofigna.com%2Fbrand%2FNaturkraft)

Limited mail order source: http://store.thepizzabible.com/collections/all

Molino Ca.ME.Ma.s.r.l (Italy):

Website: http://www.camema.eu/index.htm (Google translate: https://translate.google.com/translate?hl=en&sl=it&u=http://www.camema.eu/&prev=search)

Flours: http://www.italianharvest.com/category/196

Molino Chiavazza (Italy):

Flours: http://www.molinochiavazza.it/page.php?pagina=7

Molino Cosmo (Italy):

For pizza flours: http://www.molinocosma.com/farine-e-semilavorati-per-alimentazione/

Molino Dellagiovanna (Italy):

Pizza Flours: https://www.youdreamitaly.com/en/Flour-Dalla-Giovanna.html?id=133

Molino Denti (Italy):

Pizza Flours: http://www.molinodenti.it/en/flour/pizza/
(Italian Version: http://www.molinodenti.it/farine/pizza/)

Molino di Borgo San Dalmazzo (Italy):

00 Flours: http://www.molinoborgo.com/en/prodotti/farina/
(Italian Version: http://www.molinoborgo.com/prodotti/farina/)

Molino Grassi (Italy):

Pizza Flours: http://www.molinograssi.it/it/farine/linea-pizza (http://www.molinograssi.it/sites/default/files/schedefarine/1%20pag%20-%20pk%201-5%20kg%20-%200031%20-%20PIZZA%20E%20FOCACCIA%20-%20rev%2017%20dnc.pdf)
Ingredients and Nutrition Facts: http://www.molinograssi.it/sites/default/files/schedefarine/1%20pag%20-%20pk%201-5%20kg%20-%200031%20-%20PIZZA%20E%20FOCACCIA%20-%20rev%2017%20dnc.pdf

(Microsoft Translate: http://www.microsofttranslator.com/bv.aspx?from=it&to=en&a=http%3A%2F%2Fwww.molinograssi.it%2Ffarine%2Flinea-pizza)

Molino Iaquone (Italy):

Pizza Flours: http://www.molinoiaquone.com/farine-per-pizza.html
(Note: Iaquone is a supplier of 00 flour to the U.S. Roma foodservice company)

Molino Merano (Italy):

Catalog: http://www.molinomerano.it/pdf/Sortimentsliste_Farinarium_für_Web.pdf

Molino Naldoni (Italy):

Flours: http://www.molinonaldoni.it/en/

Molino Pagani (Italy):

Flours: http://www.molinopagani.it/index.php?/farine/detail/pizza

Molino Pasini (Italy):

Pizza Flours: https://www.molinopasini.com/en/flours/pizza-flours
(Italian Version: https://www.molinopasini.com/it/farine/farine-per-pizzeria)

Molino Piantoni (Italy):

Pizza Flours: https://www.molinopiantoni.it/en/professional-products/

(In Italian, see https://www.molinopiantoni.it/prodotti-professionali/)

(In German, see https://www.molinopiantoni.it/de/prodotti-professionali/)

Molino Profili Giuseppe (Italy):

Flours: http://www.molinoprofili.it/MolinoProfili/FARINE.html

Molino Quaglia: (Italy):

Pizza flours: https://www.farinapetra.it/assortimento.php

Molino Soncini Cesare (Italy):

Pizza Flours: http://www.molinosoncinicesare.com/?prodotti=3
(Italian Version: http://www.molinosoncinicesare.com/?prodotti=3_)

Molino Spadoni (Italy):

00 Flour: http://www.molinospadoni.it/en/products
(Italian version: http://www.molinospadoni.it/it/prodotti); see, also: http://www.comarsa.ch/files/schede/904350.pdf

Molino Sul Clitunno (Italy):

Flours: https://www.molinosulclitunno.com/en/#flours

Pizza Flours: https://www.molinosulclitunno.com/en/flours-for-pizza/

Molino Vigevano (Italy)

Pizza Flours: http://www.molinovigevano.com/eng/family/ and http://www.molinovigevano.com/eng/pizzeria/
Italian version of website: http://www.molinovigevano.com/

Montana Flour & Grain:

100% Organic Hard White Wheat Flour: http://www.montanaflour.com/100-organic-hard-white-wheat-flour/

100% Organic White Flour: http://www.montanaflour.com/100-organic-white-flour/

Kamut Wheat Flours: http://www.montanaflour.com/store/flour/

Mulino Marino (Italy):

00 and other flours: https://www.mulinomarino.it/homepage; https://www.shopiemonte.com/eu/farine-73/

Mulino Sobrino (Italy):

Flours: http://www.ilmulinosobrino.it/ita/farine.asp (for English translation, see http://www.translatetheweb.com/?ref=SERP&br=ro&mkt=en-US&dl=en&lp=IT_EN&a=http%3a%2f%2fwww.ilmulinosobrino.it%2fita%2f

Μύλοι Αγίου Γεωργίου (Mills of St. George) (Greece):

Flours (general): Click on Το αλεύρι μας
For Google English translation: https://translate.google.com/translate?sl=el&tl=en&js=y&prev=_t&hl=en&ie=UTF-8&u=https%3A%2F%2Falevri.com%2F&edit-text= (click on Our flour)

Natural Directions:

Organic Unbleached All Purpose Flour: http://naturaldirections.com/nd-products/organic-unbleached-flour/

North Dakota Mill:

All Purpose and Bread Flours: https://www.ndmill.com (See products listings)

Odlums (Ireland):

Strong White Flour: http://www.tesco.ie/groceries/Product/Details/?id=250830769

Organic Plain Flour: http://odlums.ie/products/organic-plain-flour/ and http://www.tesco.ie/groceries/Product/Details/?id=279507792

Panhandle Milling:

Baking Flours: http://www.panhandlemilling.com/#!traditional-flours/cdgf; for flour specifics, see the Product Catalog, starting at page 12, at https://panhandlemilling.com/wp-content/uploads/2021/08/Product-Catalog-Aug2021-Web_compressed.pdf

Pastificio Antonio Pallante S.r.l. (Italy):

Pasta Reggia 00 flour: http://www.pastareggia.it/en/products/flour

Peter Pan (Morrison Milling/CH Guenther):

All Purpose Enriched Bleached Flour: http://morrisonmilling.com/peter-pan-flour/

Ingredients and Nutrition Facts: http://www.shopwell.com/morrisons-flour-peter-pan-all-purpose/flour/p/7023300117


The Petra flours are offered by YOUDREAMITALY at https://www.youdreamitaly.com/en/index.php; for Petra flours, see https://www.youdreamitaly.com/en/brand-Farina-Petra.html?id=46; other flours are also covered by the website

Pillsbury Foodservice:

See General Mills: http://www.generalmillscf.com/products/flour?GMFSglobalnav (Note: Click on Show More Results to see more Pillsbury professional flours)

Pioneer (CH Guenther):

All Purpose Enriched Bleached Flour: http://www.pioneerbrand.com/flour-cornmeal/

Ingredients and Nutrition Facts: http://www.fooducate.com/app#page=product&id=3347522C-0CF5-11E0-BF92-FEFD45A4D471


Organic '00' Pizza Flour: http://www.pizzacraft.com/organic-00-pizza-flour.html (for Wayback Machine archived link, see https://web.archive.org/web/20150701063937/http://www.pizzacraft.com/organic-00-pizza-flour.html

Polselli (Italy):

Pizzeria Flours: https://www.youdreamitaly.com/en/Polselli-flour.html?id=121
(Polish Version: http://delduca.pl/produkty/?s=farina)
(Note: To see technical details for any given flour, click the search button below the flour. That will lead to a page with the words SCHEDA TECNICA ITA for that flour. Clicking on that link will provide the technical details for the flour. Here is an example of what a typical page looks like: https://www.youdreamitaly.com/en/Polselli-00-flour-ideal-for-pizza-Kg-1.xhtml?id=2506

Prairie Mills:

All Purpose Flour: http://prairiemills.com/taste_tradition.php

For purchase source, see Amazon at https://www.amazon.com/dp/B007ZOUAG8/?tag=pmak-20

Progressive Baker:

Spring Wheat Flours: http://www.progressivebaker.com/products/spring_wheat_flours/index.html

Bread Flours: http://www.progressivebaker.com/products/bread_flours/index.html

Provenance (Australia):


Regal (Norway/Sweden):


Pizza Flour: Royal Siktek Hvetemel: http://www.regal.no/produkter/mel/hvetemel/siktet-hvetemel-1000g/ (Eng. translation: https://translate.google.com/translate?sl=sv&tl=en&js=y&prev=_t&hl=en&ie=UTF-8&u=http%3A%2F%2Fwww.regal.no%2Fprodukter%2Fmel%2Fhvetemel%2Fsiktet-hvetemel-1000g%2F&edit-text=)

Rieper AG (Germany):

Flours: https://www.rieper.com/de/haushaltsmehle/produkte/pizzamehle.html

Robin Hood--Canada/U.S.:

Unbleached All Purpose Flour: http://www.robinhood.ca/Products/All-Purpose-Flours/Unbleached-All-Purpose-Flour

Original All Purpose Flour: http://www.robinhood.ca/Products/All-Purpose-Flours/Original-All-Purpose-Flour

Best For Bread Homestyle White Flour: http://www.robinhood.ca/Products/Best-For-Flours/Best-For-Bread-Homestyle-White

00 flour: https://www.robinhood.ca/En/Products/Categories

For protein values, https://www.robinhood.ca/En/Products/Categories

Robin Hood (Greece):

Robin Hood flour: http://www.thecookbook.gr/article.asp?catid=30294&subid=2&pubid=64095426; https://www.pizzamaking.com/forum/index.php?topic=49212.0

Rogers (Canada):

Flours: https://www.rogersfoods.com/products/?fwp_products_cat=flour (see, also, Reply 16 at https://www.pizzamaking.com/forum/index.php?topic=57256.msg591574#msg591574)

Professional Flours: https://www.rogersfoods.com/professional-bakers/

San Miguel Mills (The Philippines):

Hard Wheat Flours: http://www.sanmiguelmills.com.ph/products/product_line/hard-wheat

Selezione Casillo S.r.l. (Italy):

Pizza Flours: https://www.selezionecasillo.com/en/prodotti/per-uso-professionale/search-by-product-lines/pizzeria-line.html

Shawnee Milling Company:

All Purpose Enriched Bleached Flour: http://shawneemilling.com/product/all-purpose-flour/

Shepherd's Grain:

Enriched Unbleached Low Gluten Strength Flour and Enriched Unbleached High Gluten Strength Flour: https://shepherdsgrain.com/our-products

Shipton Mill (UK):

Canadian Strong White Bread Flour (112): http://www.shipton-mill.com/flour-direct-shop/flour/white-flour

Finest Bakers White Bread Flour - No.1 (101): http://www.shipton-mill.com/flour-direct/finest-bakers-white-bread-flour-no-1-101.htm

French White Flour - Type 55 (102): http://www.shipton-mill.com/flour-direct/french-white-flour-type-55-102.htm

Italian White Flour - Type 00 (118): http://www.shipton-mill.com/flour-direct/italian-white-flour-type-00-118.htm

Traditional Organic White Flour (704): http://www.shipton-mill.com/flour-direct/traditional-organic-white-704.htm

Untreated Organic White Flour - No.4 (105 ): http://www.shipton-mill.com/flour-direct/untreated-organic-white-flour-no-4-105.htm

Organic White Spelt Flour (408): http://www.shipton-mill.com/flour-direct/organic-white-spelt-flour-408.htm

Stone Buhr:

All Purpose Flour: http://www.stone-buhr.com/flours/all-purpose-flour/

Unbleached White Bread flour: http://www.stone-buhr.com/flours/unbleached-white-bread-flour/

Strapizza (Italy):

Flours: http://www.strapizza.it/en/pro/all-types-of-professional-flour

Sunrise Flour Mill:

Flours: https://www.sunriseflourmill.com/product-category/all-products/

Texas Pure Milling:

Flours: https://www.texaspuremilling.com/

The Mill at Janie's Farm:

For flours, see https://www.themillatjaniesfarm.com/

The Stafford County Flour Mills:

Hudson Cream Flours: http://www.hudsoncream.com/products.html

Tres Estrellas (Mexico):

Harina de Trigo San Antonio: https://tres-estrellas.com/nuestros-productos/harina-de-trigo

Ingredients List: http://www.mexgrocer.com/13522-02107.html

Nutrition Facts: http://www.myfitnesspal.com/food/calories/153384031

United Mill Flour (Thailand):

Flours: http://www.ufmfc.com/English/products_list.php?pageNum_rs_Products=0&totalRows_rs_Products=6&category_sub_id=1

Weisenberger Mills:

Unbleached All Purpose Flour: http://www.weisenberger.com/Unbleached_Flour_p/010005.htm

Bleached Plain Flour: http://www.weisenberger.com/Plain_Flour_p/030005.htm

Unbleached White Bread Flour: http://www.weisenberger.com/Unbleached_White_Bread_Flour_p/160005.htm

Unbleached High Gluten Flour: http://www.weisenberger.com/Unbleached_High_Gluten_Flour_p/190005.htm

Wellington Flour Mills (The Philippines):


Wheat Montana:

Natural White Flours: http://www.wheatmontana.com/retail/flourpancake-mixes/natural-white

For additional ingredients and nutrition information, see, also: http://www.dutchvalleyfoods.com/products/t/flour-and-grains/flour/bread-flour

White Lily (JM Smucker):

All Purpose Enriched Bleached Flour, Unbleached Enriched Bread Flour, and Self-Rising Flours: http://www.whitelily.com/Products/Category.aspx?categoryId=305
* Note: As of 7/10/18, plans are for Smucker to sell their line of flours, including White Lily, to a private equity firm Brynwood Partners, with closing scheduled for 9/4; the new company will be called Hometown Food, out of Chicago

White Wings (CH Guenther):

All Purpose Enriched Bleached Flour: http://whitewingsbrand.com/flour/

Ingredients and Nutrition Facts: http://www.c2onefitlabs.com/energeat/38509-la-paloma-white-wings-flour-bag-25-lb

Wholegrain Milling (Australia):


Wilkins Rogers Mills:

Washington Hotel and Restaurant Flour: http://www.wrmills.com/products/food-service/

Wright's (UK): (Note: use left and right arrows to find specific flours)

Bravo Pizza Flour: http://trade.wrightsflour.co.uk/products/our-flours/

Alto Strong White Flour for Pizza & Bread: http://trade.wrightsflour.co.uk/products/our-flours/

Bounty Untreated Straight Run Bakers Flour: http://trade.wrightsflour.co.uk/products/our-flours/

Coronet Treated Premium Grade Bakers Flour: http://trade.wrightsflour.co.uk/products/our-flours/

Royalty Untreated Premium Grade Bakers Flour: http://trade.wrightsflour.co.uk/products/our-flours/

Tiara Treated Straight Run Bakers Flour: http://trade.wrightsflour.co.uk/products/our-flours/

Local Flour: http://trade.wrightsflour.co.uk/products/our-flours/

Maestro Pizza Flour: https://www.wrightsflour.co.uk/products/our-flours/white-flours/maestro-pizza-flour/
« Last Edit: September 05, 2023, 03:48:37 PM by Pete-zza »

Offline Tayyab123

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Re: List of Sources of Flours and Related Information
« Reply #1 on: January 04, 2016, 05:23:02 PM »
We have an ADM PRAIRE GOLD white flour here in the uk. Any idea of the protein content?

Offline texmex

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Re: List of Sources of Flours and Related Information
« Reply #2 on: January 04, 2016, 05:46:45 PM »
Risa sin camisa, sinvergüenza.

Offline Tayyab123

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Re: List of Sources of Flours and Related Information
« Reply #3 on: January 04, 2016, 06:18:03 PM »
No, it's called PRIARE GOLD

Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #4 on: January 04, 2016, 06:37:39 PM »

I believe that the flour you have in mind is the Prairie Gold flour shown at http://www.kassero.co.uk/section.php/7/1/flour_donut_mixes. In the U.S., there is a miller called Montana Wheat and they also have a flour that is called Prairie Gold but it is a whole wheat flour.

In your case, you might want to get in touch with ADM Milling UK using the telephone number or email address given at http://www.adm.com/en-US/MillingUK/Pages/default.aspx. Eventually, ADM UK should get the basic information you are looking for when they complete their website, much as is done in the U.S. at http://www.adm.com/en-US/Milling/USWheat/Pages/default.aspx. If you click on one of the flours in the panel to the right you will see the numbers for moisture, ash and protein.



Offline jbrod074

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Re: List of Sources of Flours and Related Information
« Reply #5 on: February 17, 2016, 10:09:03 PM »
if there a difference between bread flour and pizza flour?

Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #6 on: February 18, 2016, 09:03:48 AM »
if there a difference between bread flour and pizza flour?

The expression "pizza flour" if often used as a product category, such as bread, pastries, cakes, etc. For some reason, that practice seems more common outside of the U.S. But almost any flour up to cake flour can be used to make pizza in the traditional sense and be called pizza flour. This would include high gluten flour, bread flour and all purpose flour. Sometimes the expression "pizza flour" is used to describe a pizza mix that can contain flour, salt, sugar, dough conditioners, oil in an encapsulated or sprayed form (often with a preservative), and yeast. All that has to be added by the end user is water.


Offline texmex

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Re: List of Sources of Flours and Related Information
« Reply #7 on: April 08, 2016, 04:52:53 PM »
Shepherd's Grain supplier for White Lily flours https://m.facebook.com/pages/Shepherds-Grain/73556991774

Panhandle Milling, Dawn TX (John Mason of Ardent Mills)  http://www.panhandlemilling.com/#!traditional-flours/cdgf
« Last Edit: April 08, 2016, 04:58:58 PM by texmex »
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Offline TXCraig1

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Re: List of Sources of Flours and Related Information
« Reply #8 on: April 22, 2016, 10:19:25 AM »

I don't know if this is something that you might want to note above in the GM section or not.

I recently learned that Full Strength and Superlative are all but identical in every way (for example comparing the Bleached/Bromated/Enriched/Malted, Superlative is 0.01% less ash and has slightly tighter tolerances - that's the only difference).

For all intents and purposes, they are the same flour, and depending on where you are located, you might not even be able to buy one or the other locally. For example, I'm not sure they sell Full Strength in Texas.

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #9 on: April 22, 2016, 11:37:55 AM »

Thanks. I will make mention of the similarities of the two flours in my list. As you may have noted, I have been gradually adding "educational" material and a tip here or there for those who might be interested in some of the intricacies of flours.

I think the Superlative and Full Strength flours are maybe the only ones in the GM lineup that are so close although I haven't done all of the possible comparisons, including the Pillsbury professional flours also sold by GM. And you are correct that one flour may be available in a given area whereas the other may not be. For example, according to this GM document, http://www.generalmillscf.com/~/media/Files/Industry-Resources/Pizzeria/exploring-products/flour-portfolio.ashx , the Superlative flour is not available in California. Presumably, the Full Strength flour is. GM usually designates availability of flours by using terms like West and East Coast, Central, etc. I believe the West flours are mainly those that use ascorbic acid instead of bromates. I have sometimes spotted inconsistencies in the GM flour information so it is always a good idea to check in case of doubt.



Offline sodface

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Re: List of Sources of Flours and Related Information
« Reply #10 on: May 15, 2016, 09:05:52 AM »
Another source of flour that I don't see mentioned (like not once- I searched!) is Adluh Flour milled in Columbia SC.

Of the products listed on their website, I think the "Plain Flour" is the only one that might work for pizza.  It seems like they may have once had a pizza flour since I was able to find a couple of references, the first being a recipe on the Adluh site for pizza dough that calls for "Adluh Pizza Flour":

Adluh Pizza Dough Recipe

The second reference is from what looks like a scan of a magazine article about a Columbia Pizza restaurant called "La Pizza Cucina".  The article attributes this to the owner:  "She says the perfect pizza crust begins with flour from Adluh flour".

La Pizza Cucina Article

Doesn't look like the restaurant is still operating.

I emailed Adluh and asked them about the pizza flour they reference in their own recipe.  I'll post back if they respond.


Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #11 on: May 15, 2016, 09:59:00 AM »

Thank you for your post. When I started this thread, I tried to identify all of the sources of flours used by the members of the forum to make pizza anywhere around the world. As new names popped up after I started the thread, I researched them and added them to the list if they were used to make pizza. So, I will be interested in hearing back from you if you find that Adluh makes a pizza flour. I can see from the flours shown at their website, especially from the low ash values, that the flours shown are not intended for use in making pizzas.


Offline sodface

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Re: List of Sources of Flours and Related Information
« Reply #12 on: May 16, 2016, 08:47:36 PM »
Peter, I received a response from the sales manager at Adluh flour today.  I responded and asked his permission to quote him here on the forum so I'll wait for his response before I do, but, to paraphrase, they have a product called "Carolina Gem" that some pizza places use but they (the restaurant) usually add vital wheat gluten to it.  Will follow up when I get more info and permission to pass on the content of the emails.

Offline sodface

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Re: List of Sources of Flours and Related Information
« Reply #13 on: May 20, 2016, 06:45:01 PM »
Peter, just to follow up on this.  Doug Allen got back with me with the flour specs (attached).  I guess the Carolina Gem isn't really ideal for pizza right out of the bag.

Here's is original reply to me:
We do carry a flour that some pizzerias use to make pizza dough. It's called Carolina Gem. With that flour, however, depending on how much gluten you want in your dough, you may have to add more vital wheat gluten to it. Pizzerias that use this flour add different levels of gluten to it, depending on the chefs preference.

Offline sodface

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Re: List of Sources of Flours and Related Information
« Reply #14 on: September 12, 2016, 08:51:52 PM »
Peter, not 100% sure, but I think you added Lindley Mills to the list based on my post here.

I emailed them for the specs and Jenny was kind enough to reply:

Quote from: Jenny
I've attached the spec sheet for our North Carolina Bread Flour here. Feel free to share it with the readers on your forum. We do not usually recommend the NC Bread Flour for pizza making as the protein content is a bit lower than our Unbleached Bread Flour (not local NC wheat). Our Unbleached Bread Flour carries a higher protein content (average 12.6), which is better for pizza. You may be able to locate this flour at Earth Fare. We also distribute to Whole Foods Markets in the Southeast.

I'm not sure which of the two flours she mentions is the one I bought at Earth Fare, I only saw one on their website (the NC one linked to in the list above and in my original post) so I assumed it was that one.  I asked her if she could identify which one it was.


Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #15 on: September 12, 2016, 08:55:08 PM »
Peter, not 100% sure, but I think you added Lindley Mills to the list based on my post here.

I emailed them for the specs and Jenny was kind enough to reply:

I'm not sure which of the two flours she mentions is the one I bought at Earth Fare, I only saw one on their website (the NC one linked to in the list above and in my original post) so I assumed it was that one.  I asked her if she could identify which one it was.

Thank you. Yes, I added the flour based on your post.

I will provide a link to your last post for details on the flour you used.


Offline sodface

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Re: List of Sources of Flours and Related Information
« Reply #16 on: September 13, 2016, 08:11:04 PM »
One last reply from Jenny about the flour I bought at Earth Fare:

Quote from: Jenny
Based on this picture, I believe this was our regular (not NC wheat) unbleached bread flour at a 12.6% protein. It should be ideal for pizza as it will be strong enough to provide some extra stretch. You might also like to try our Super Sprout™ flour in a pizza. We have several customers who use it for specialty pizzas and we love to make pizza with it ourselves.

Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #17 on: September 13, 2016, 08:18:08 PM »
One last reply from Jenny about the flour I bought at Earth Fare:

Thank you.


Offline sodface

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Re: List of Sources of Flours and Related Information
« Reply #18 on: September 29, 2016, 08:04:09 PM »

Wasn't sure how to search to see if this link has already been posted, but, I thought this General Mills pdf file was kind of interesting in that it lists a flour type and then types of pizza they think it's good for and then they give dough recipes also:

Here's the link.

//edit, looks like these dough formulations were posted here before but I'm not sure that this pdf postcard version has been.

//edit 2, we crossed streams Peter, I must have been editing while you were replying  :-D
« Last Edit: September 29, 2016, 08:28:54 PM by sodface »

Offline Pete-zza

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Re: List of Sources of Flours and Related Information
« Reply #19 on: September 29, 2016, 08:26:13 PM »

Wasn't sure how to search to see if this link has already been posted, but, I thought this General Mills pdf file was kind of interesting in that it lists a flour type and then types of pizza they think it's good for and then they give dough recipes also:

Here's the link.

Thank you for the link. The GM document appears to be similar to the GM document cited in the thread at:


You might want to post the new link in that thread even if it contains similar information.