New Crop Transition
Minimize uncertainty during harvest
Every year, environmental variations during the growing season can impact the quality and availability of traditional wheat-based flour and other ingredients. After harvest, suppliers like Ardent Mills transition production to a new crop of wheat. This new crop may perform differently, meaning bakers and manufacturers may need to adjust formulations to maximize flour performance in their products.
Maintain your flour performance and keep operations running smoothly
At Ardent Mills, our experts and resources come together in a proven process that ensures you have the right data, product performance insights, and actionable recommendations to transition your flour for effective performance, trusted quality, and ongoing consistency. Our team’s commercial bakery and manufacturing experience means we discuss baking and troubleshooting in your terms. Ready to talk with our experts?
What makes Ardent Mills different
Ardent Mills Innovation Centers
The AMIC is our state-of–the-art technical lab that analyzes and scores the quality and performance of grains and flours — complete with small-scale milling equipment, wet chemistry and dough rheology laboratory, and a bakery.
The largest team of experts in the grain industry
Our technical, quality and experts average more than 30 years of bakery experience — from back-of-house to large scale manufacturing. This team understands how to translate milling and lab analytical data to ingredient performance. They can troubleshoot and recommend adjustments to customer formulas or operational processes.
Reliable, national footprint
The size and scale of our flour manufacturing enables us to source wheat from across North America, maximizing flour quality and consistency across our mills, and the performance you can expect.
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