Author Topic: List of Sources of Flours and Related Information  (Read 8054 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 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

For additional guides in understanding wheat and flour quality, including testing, see http://www.grains.k-state.edu/igp/wheatflourbook/wheat-flour-book.pdf, http://media.wiley.com/product_data/excerpt/69/04712685/0471268569.pdf, http://www.nebraskawheat.com/wp-content/uploads/2014/01/WheatFlourTestingMethods.pdf, and http://www.cooknaturally.com/detailed/detailed.html.

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

For further information on pizza flours, see page 8 of the Essential Pizza Guide at https://www.gfs.com/sites/gfs.com/files/trending-now/mediterranean/downloads/Gordon_Food_Service_Essential_Pizza_Guide.pdf

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 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 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.

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,
http://www.naturalproductsinsider.com/articles/1994/11/understanding-enzyme-function-in-bakery-foods.aspx, http://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

For information on Yeast:

https://web.archive.org/web/20141207042746/http://www.lesaffreyeastcorp.com/products/malted-ingredients/red-star-dry-malt-product-60 (Click on BAKER'S YEAST PRODUCTS)
http://redstaryeast.com (Red Star consumer website)
http://www.breadworld.com (Fleischmann's consumer website)
Yeast conversion table: http://www.theartisan.net/convert_yeast_two.htm
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


ADM (Archer Daniels Midland):

See US Wheat Flours list: http://www.adm.com/en-US/ADMMilling/Products/WheatFlours/Pages/default.aspx and http://www.adm.com/en-US/ADMMilling/Documents/Bag-Sell-Sheet.pdf; see, also, 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

ADM Milling (UK):

The ADM Milling UK website is being updated but contact information in the meantime is given at http://www.adm.com/en-US/MillingUK/Pages/default.aspx

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

Anna (Cento/Italy):

Napoletana Tipo "00" Extra Fine Flour: http://www.foodfromitaly.com/Anna-Napoletana-Tipo-00-Extra-Fine/A/B00EJR37K0.htm

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): http://ardentmills.com/ingredients/bakery-traditional/bakery-flours.html.

Ardent Mills Canadian Flour Spec Sheets: http://ardentmills.ca/resource-silo/product-specifications.html

Primo Mulino™ Italian-style flour (from Horizon Milling): http://www.ardentmills.com/uploads/71470_Italian_Style_Flour_SS.pdf

For flours from the Progressive Baker's unit, see: http://www.progressivebaker.com/products/spring_wheat_flours/index.html

For Robin Hood Canadian foodservice and commercial flours, see: http://ardentmills.ca/uploads/sell-sheets/en/Pizza_Brochure.pdf and http://ardentmills.ca/uploads/sell-sheets/en/Flour_Brochure.pdf

ConAgra used to provide specs on its flours, at:

http://www.naturalproductsinsider.com/bgpl/FPDconagramills3.pdf (see, also, http://www.beatriceco.com/pdf/CM0509%20ConAgra_Mills_Brochure.pdf)

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

However, 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) and in the box stores like Sam's Club (http://www.samsclub.com/sams/bakers-chefs-bread-flour-25-lb-bag/165284.ip).

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

See, also: http://www.costcobusinessdelivery.com/CatalogSearch?storeId=11301&catalogId=11701&langId=-1&keyword=conagra+flour

Arrowhead Mills:

Enriched Unbleached White Flour: http://www.arrowheadmills.com/product/enriched-unbleached-white-flour

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

Bakers & Chefs:

See Ardent Mills/ConAgra entry.

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: http://www.baystatemilling.com/products/flour/traditional-bakery/

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 and http://www.baystatemilling.com/assets/Heritage-Flours-101714.pdf

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

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

See the links to the following companies within CANIMOLT, at http://www.canimolt.org/harina/marcas-de-harina-de-trigo/molinos-del-fenix, that sell flours that are specifically indicated to be usable to make pizza dough:

   Fábrica de Harinas Elizondo (Flour Factory Elizondo)

   Grupo Kasto (Kasto Group)

   Grupo Trimex (Trimex Group)

   Harinas del Sureste (Southeast Flour)

   Harinera Beleño

   Harinera del Parayas (Harinera the Parayas)

   Harinera El Paraíso (Harinera Paradise)

   Harinera Los Pirineos (Harinera The Pyrenees)

   Harinera Tlalnepantla

   Molino Harinero San Blas (Flour Mill San Blas)

   Molinos Bunge

   Molinos del Fénix (Phoenix Mills)

   Munsa Molinos

   Operadora de Molinos

For general nutritional information, see: http://www.canimolt.org/harina/nutricion

For general flour specs, see: http://www.canimolt.org/harina/clasificacion-y-uso


See, also: http://www.molinocaputo.it//index.php?module=ecommerce&modulePage=dettaglio&id=25#

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

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

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/EN/Flours-and-Semolina/farina-di-grano-tenero-tipo-00/?Prodotto=11

Farina Di Grano Duro: http://www.dececco.it/EN/Flours-and-Semolina/farina-di-grano-duro/?Prodotto=70

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/)

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

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/

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)

For unbleached, unbromated (but enriched and malted) flours only, see: http://www.generalmillscf.com/untreatedflour?utm_source=bakemag&utm_medium=display&utm_term=flourjpg640x480&utm_content=prestitial&utm_campaign=flour1114

(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

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

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

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:


See, also: https://www.ulprospector.com/en/na/Food/Suppliers/17450/Pendleton-Flour-Mills--LLC

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

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/

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://www.harinera-guadalupe.com/hg/Home/index.html

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

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)

Hudson Cream:

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

King Arthur: A compilation of all of the KA professional flours can be found at http://www.kingarthurflour.com/professional/flours.html. 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): http://www.kingarthurflour.com/shop-img/labels/1443555974644.pdf

Bread flour (KABF): http://www.kingarthurflour.com/shop-img/labels/1364924328221.pdf

High-gluten flour (Sir Lancelot, aka KASL): http://www.kingarthurflour.com/shop-img/labels/1443555702381.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: http://www.kingarthurflour.com/professional/flours.html

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://www.kingarthurflour.com/about/documents/5Flours_000.pdf (King Arthur Flour 5 Great Varieties)

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.

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)

Lehi Roller Mills:

Flours: https://store.lehirollermills.com/Flour/

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.

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

Maseca (Mexico):

Selecta All Purpose Enriched Wheat Flour: http://www.mimaseca.com/en/productos-maseca/d/selecta-flour-for-multiple-use/5
(Spanish version: http://www.mimaseca.com/es/productos-maseca/d/selecta-flour-for-multiple-use/5/)

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)

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/

Millers Foods (Australia):

Flours: http://www.byfordflour.com.au/view/food-manufacturers

Defiance White Bakers Flour: 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/

Molini Pivetti (Italy):

Pizzeria Flours: http://www.pivetti.it/en/portfolio/19 (for the spec sheets, click on the photos of the bags)

See, also: http://www.perkins1.com/WebPDF/PivettiFlour_JUNE2012.pdf

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/)

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 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: http://www.dallagiovanna.it/pizzas.html
(Italian Version: http://www.dallagiovanna.it/pizza.html)

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 Pasini (Italy):

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

Molino Profili Giuseppe (Italy):

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

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/prod_cf_42_en.php
(Italian version: http://www.molinospadoni.it/pizzeria_mix.php)

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: http://www.mulinomarino.it/eng/prodotti.php

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

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

Pillsbury Foodservice:

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

Pillsbury Retail (JM Smucker):

Pillsbury™ Best® All Purpose Flour: http://www.pillsburybaking.com/products/all-purpose-717

Pillsbury™ Best® Unbleached Flour: http://www.pillsburybaking.com/products/unbleached-767

Pillsbury™ Best® Bread Flour: http://www.pillsburybaking.com/products/bread-719

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

Polselli (Italy):

Pizzeria Flours: http://www.polselli.it/generi/pizzaiolo/?lang=en
(Italian Version: http://www.polselli.it/generi/pizzaiolo/)
(Polish Version: http://delduca.pl/produkty/?s=farina)

Classica data sheet: http://www.polselli.it/download/334/

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

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=)

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

For protein values, see http://www.pizzamaking.com/forum/index.php/topic,13365.msg132309.html#msg132309

San Miguel Mills (The Philippines):

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

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: http://www.shepherdsgrain.com/home/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/

The Stafford County Flour Mills:
Hudson Cream Flours: http://www.hudsoncream.com/products.html

Tres Estrellas (Mexico):

Harina de Trigo San Antonio: http://www.tres-estrellas.com.mx/quienes3a.html
(Google English translation: https://translate.google.com/translate?hl=en&sl=es&u=http://tres-estrellas.com/quienes3a.html&prev=search

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

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

Wilkins Rogers Mills:

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

Wright's (UK):

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

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 »

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 »

Offline TXCraig1

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  • Pizza is not bread.
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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."  
Craig's Neapolitan Garage

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.