HARD WHITE WHOLE WHEAT
Our hard white whole wheat flour gives you the ability to deliver the nutrition of whole grain but with a lighter color and milder flavor than traditional whole wheat.
Hard white whole wheat flour provides whole grain nutrition in: Breads, bagels, soft pretzels, pizza dough, pastas, tortillas, coatings, biscuits, cakes, cookies, crackers, bars, cereal and pastries.
SOFT WHITE WHOLE WHEAT
Like hard white whole wheat flour, soft white whole wheat flour delivers a lighter color and milder flavor than traditional red wheat, but with a lower protein content.
Soft white whole wheat flour is ideal for: Cookies, crackers and pastry products where the nutritional value of whole wheat is desired, but a lighter color is preferred.
WHITE SPRING WHOLE WHEAT
White spring whole wheat flour gives you the ability to deliver the nutrition of whole grain in baked goods that feature more of the attributes consumers prefer. With higher protein content, this flour helps you create whole wheat products with a smoother texture, lighter color, and milder taste than traditional whole wheat flours.
White spring whole wheat flour is ideal for: Breads, buns, bagels and cookies.
Brands available: Progressive Baker White Spring Whole Wheat.
SPROUTED WHITE SPRING WHOLE WHEAT
Sprouted white spring whole wheat flour is an innovative whole wheat flour both consumers and bakers will love. The act of sprouting actually improves bake performance. In tests, sprouted whole wheat flour performed better than its non-sprouted counterpart on several important baking measurements – loaf volume, proof times and dough stability.
A consistent, reliable high-functioning sprouted whole wheat enables you to formulate the sprouted products consumers are demanding in a variety of applications including: Bread, buns, bagels, tortillas, pizza crust, pasta, crackers, breakfast breads, snacks, cereal bars.