Flour Portfolio

Overview

CODE DESCRIPTION PACK ENRICHED UNBLEACHED UNTREATED Ardent Mills Flour Classification ALL PURPOSE FLOUR Hard Wheat Flour 10089 BAKER’S HAND™ All Purpose Flour 20 kg ü Includes all purpose, strong bakers, whole wheat and pizza flour. ™ Flour Portfolio 10082 BAKER’S HAND All Purpose Flour 20 kg ü ü • Protein range from 11.5% to 14%+ 10112 BAKER’S HAND™ Select All Purpose Flour 20 kg ü ü • Primarily used to bake yeast leavened products 10093 Hotel & Restaurant Flour 10 kg ü 10095 Hotel & Restaurant Flour 10kg ü ü Soft Wheat Flour STRONG BAKERS FLOUR Includes cake and pastry flour. Ideal for delicate cakes, pastries and baked goods. ® • Protein range from 7% to 10% 10495 KEYNOTE Strong Bakers Flour 20 kg ü ® ü ü • Primarily used to bake non-yeast leavened products 10496 KEYNOTE Strong Bakers Flour 20 kg 10586 KEYNOTE® UT Strong Bakers Flour 20 kg ü ü Durum 10597 Super KEYNOTE® Strong Bakers Flour 20 kg ü Includes durum semolina and durum flour. 10483 KEYNOTE® Select Strong Bakers Flour 20 kg ü • Protein range 13%+ 10457 KEYNOTE® Select Strong Bakers Flour 20 kg ü ü • Used to make noodles, pasta and ethnic flat breads 10422 RAPIDO® No-time Dough Flour 20 kg ü 10421 RAPIDO® No-time Dough Flour 20 kg ü ü PIZZA FLOUR 10063 Pizza Flour 20 kg ü ü The Kernel of Wheat 10134 Primo Mulino™ Neapolitan Style Pizza Flour 20 kg ü ü Bran WHOLE WHEAT FLOUR • Bran is the hard, brownish outer protective skin of the grain. It surrounds 10030 ALL-O-WHEAT ™ Whole Wheat Flour 20 kg the germ and the endosperm, protecting the grain from weather, insects, 10023 ALL-O-WHEAT ™ Coarse Whole Wheat Flour 20 kg and mold. 10041 ALL-O-WHEAT ™ Select Whole Wheat Flour 20 kg ™ • The bran consists of 7 layers. The bran layers are a concentrated source 10043 ALL-O-WHEAT Whole Grain Flour 20 kg ü ™ of dietary fiber. 10029 MAXIMA Wheat Flour with Bran 20 kg ü CAKE & PASTRY FLOUR Endosperm Bran Layer Eastern Soft Wheat Flour • The endosperm is the inner part of the grain. It supplies food to the 11063 PEACH PASTRY® Cake & Pastry Flour 20 kg ü growing seedling. Aleurone Layer 11102 TULIP® Cookie & Pastry Flour 20 kg ü ü • The main nutrients in the endosperm are protein and carbohydrates. 11157 VELVET® Hi Ratio Cake Flour 20 kg ü About 50% to 75% of the endosperm is starch. It also contains 11032 FLAKY CRUST® Pastry Flour 20 kg ü ü storage proteins, typically 8% to 18%. Relatively few vitamins, Western Soft Wheat Flour ® minerals, fibre or photochemical are found in the endosperm. 11066 PEACH PASTRY Cake & Pastry Flour 20 kg ü 11111 TULIP® Cookie & Pastry Flour 20 kg ü ü • White flour is produced from the endosperm. 11156 VELVET® Hi Ratio Cake Flour 20 kg ü Germ DURUM • The germ contains the plant embryo. It typically accounts for 11531 Durum Flour 20 kg ü about 2% to 3% of the wheat’s dry weight. 11567 Durum Semolina 20 kg ü • Most of the wheat kernel’s fat and vitamin E content is SPECIALTY FLOURS found in the germ. 10127 ARTISAN™ Bread Flour 20 kg ü ü ü 10208 SASKANIA® Hi Gluten Flour (Western) 20 kg ü ü Endosperm 10342 SUPERIOR™ Hi Gluten Flour (Eastern) 20 kg ü ü 10254 DANDY ™ Top Patent Flour 20 kg ü 10287 WHEATLETS Coarse Wheat Granules 20 kg ü ® Aleurone Layer 10392 TALISMAN Granular Flour 20 kg ü 11013 Self-Rising Flour 20 kg ü Germ *All white flour is bleached unless indicated otherwise

For more information call 1-888-295-9470 or visit www.ardentmills.ca

All Purpose Flour Best Used For Pizza Flour Best Used For Durum Best Used For

A top patent all-purpose flour milled from hard red spring Canadian wheat that is enriched to meet the Pizza Flour A variety of pizza applications Durum Flour All types of sheeted pasta and extruded regulatory requirements of Canada. This flour is an all-purpose flour with excellent baking performance A top patent flour milled from hard red spring Canadian wheat A purified clear flour milled from the top milling grades of amber macaroni in all types of baking. that is enriched to meet the regulatory requirements of Canada. durum wheat and enriched to meet the regulatory requirements Available in: Unbleached Flour of Canada, but is otherwise totally untreated. Baker’s Hand™ Flour Excellent baking performance in all types A top patent all purpose flour milled from hard red spring of baking applications Primo Mulino™ Neapolitan Style Pizza Flour Thin, thick, Neapolitan-style pizza crusts Durum Semolina All types of extruded pasta and macaroni Canadian wheat that is enriched to meet the regulatory Milled from similar Canadian wheat used in 00 flour, and Italian style flat breads A coarse granular product made from the purified endosperm products, specialty durum semolina requirements of Canada. ideal for Neapolitan-style pizza crusts. of the top milling grades of amber durum wheat and enriched to hearth breads and a variety of ethnic Available in: Bleached Flour, Unbleached Flour meet the regulatory requirements of Canada. sweet and savoury products Baker’s Hand™ Select Flour Pita, white pan bread, soft rolls and pizza An all purpose flour especially designed for applications where Cake & Pastry Flour Best Used For long sponge or brew type fermentations are used rather than Specialty Flour Best Used For chemical oxidation additives to improve the dough. A patent flour made from the top milling grades of soft white Canadian wheat which is enriched to meet Available in: Unbleached Flour the regulatory requirements of Canada. Artisan™ Unbleached Untreated Flour Artisan breads A flour that is milled from selected high quality grades Hotel & Restaurant Flour For all your foodservice needs including Peach Pastry® Bleached Flour Cakes & pastry of hard red spring and soft winter Canadian wheat. A top patent all purpose flour milled from hard red spring pan breads, cookies, pancakes, tortillas, A flour that will create a tender cake with a bright crumb colour. Contains no chemical oxidation additives. Canadian wheat that is enriched to meet the regulatory pizzas and more Tulip® Unbleached Flour Cookies & pastry requirements of Canada. Superior™ Unbleached Flour (Eastern) All types of Italian, specialty & hearth A flour with protein levels that allow for more open structure and Saskania® Unbleached Flour (Western) breads, bagels and Kaisers Available in: Bleached Flour, Unbleached Flour oven spring. A high gluten flour milled from the top milling grades of hard red Velvet® Bleached Flour Hi Ratio Cakes spring Canadian wheat that is enriched to meet the regulatory A top patent flour ideal for Hi ratio cakes that is bleached and requirements of Canada. Has excellent water absorption and Strong Bakers Flour Best Used For treated with maturing agents. performance tolerances which allows the flour to carry a high percentage of ingredients (bran, rye and whole wheat flour). A strong patent flour produced from the top milling grades of hard red spring Canadian wheat and enriched Flaky Crust® Unbleached Flour Pastry to meet the regulatory requirements of Canada. An unbleached premium flour that can be used to make a variety Dandy® Bleached Flour Noodles and heavy sponge & pound Keynote® Strong Bakers Flour Bread & rolls and pizza of pastry. Also makes tender cookies with a larger spread. A top patent flour milled from the top milling grades of hard red cakes A versatile flour with excellent tolerence to variations in spring Canadian wheat and is enriched to meet the regulatory fermentation and mixing. requirements of Canada. This chlorinated flour will improve cake performance where strength is needed and produce finished Available in: Bleached Flour, Unbleached Flour Whole Wheat Flour Best Used For baked products with a lighter colour than a standard bleached all purpose flour. Keynote® UT Strong Bakers Flour Pita, flat breads and pizza A whole wheat flour that is produced by grinding and bolting both the endosperm and bran coat of the A flour with no added oxidation agents and is used to make top milling grades of hard red spring Canadian wheat to meet the regulatory requirements of Canada. baked goods that do not require maturing agents. Talisman® Bleached Flour Dusting and as a thickening agent; also Granular flour with free flowing characteristics. It is produced known as an instant blending flour Available in: Unbleached flour All-O-Wheat™ Whole Wheat Flour Bread & baking applications that require from the top milling grades of hard red spring wheat and is A whole wheat all-purpose flour providing a source of fibre whole wheat enriched to meet the regulatory requirements of Canada. Super Keynote® Strong Bakers Flour Pan & hearth bread as it includes the bran from the wheat grain. This flour is treated to enhance gas retention for larger volume breads. All-O-Wheat™ Coarse Whole Wheat Flour Whole wheat breads Wheatlets Applications where wheat middlings are A coarse granular product made from purified endosperm of required Available in: Bleached Flour With larger bran particles than regular whole wheat this flour produces bread products with a lighter appearance and a higher the top milling grades of hard red spring Canadian wheat. Keynote® Select Strong Bakers Flour Pizza, pan bread and bagels volume that retains the same nutritional aspects. This flour is treated to enhance the sheeting and Self Rising Flour Bread, pita, pancakes, cookies and pinning capabilities of the dough. All-O-Wheat™ Select Whole Wheat Flour Whole wheat breads A unique blend of hard and soft wheat flours, salt and chemically leavened products A flour that will support high volume whole wheat breads. baking powder. Available in: Bleached Flour, Unbleached Flour All-O-Wheat™ Whole Grain Untreated Flour Whole grain breads Rapido® Flour Bread applications using a no-time dough A flour that meets the Canadian definition of whole grain. This flour is treated with oxidizing and maturing agents process for optimal performance in short or no-time dough Maxima™ Wheat Flour with Bran Large volume bread & baking fermentation systems. An enriched white flour with added bran, this flour produces applications Available in: Bleached Flour, Unbleached Flour high volume and light coloured baked goods. Overview

For more information call 1-888-295-9470 or visit www.ardentmills.ca