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 ©2018 ArdentMills. All Rights Reserved. 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 ©2018 ArdentMills. All Rights Reserved. Ardent Mills Flour Portfolio 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.