COMPONENT
SPECIFICATIONS
US Flour offers a comprehensive range of commercial flours, grains, starches, and specialty ingredients engineered for industrial food production.
Bread / High-Gluten Flour
12–14% protein · Hard wheat · High gluten
Bread, bagels, pizza, rolls, frozen doughs
All-Purpose Flour
8–11% protein · Blended · Moderate gluten
General baking, pastries, cookies
Yoshen Flour
Kosher certified · Multi-grain · Yoshen compliant
Kosher baking applications
Durum / Semolina
13–15% protein · Durum · Coarse/fine grind
Pasta, gnocchi, Italian breads
Whole Wheat Flour
11–15% protein · Full kernel · High fiber
Whole grain breads, health baking
Pastry Flour
~9% protein · Soft wheat · Low-med gluten
Donuts, pies, muffins, scones
Cake Flour
~8% protein · Bleached · Low gluten
Layer cakes, cupcakes, sheet cakes
Clear Flour
14–15% protein · High ash · 3 grades
Rye bread blending, industrial
Vital Wheat Gluten
75–80% protein · Low starch · Binding
Bread fortification, seitan
Native Wheat Starch
Pure starch · Native · Wheat-derived
Sauces, gravies, baked goods
Non GMO Maltodextrin from Wheat
Non-GMO · Wheat starch · Bulking agent
Encapsulation, spray drying, beverages
Custom Flour Blends
Custom spec · MOQ: contact · Variable lead
Custom industrial applications
Organic Flour
USDA Organic · Full traceability · Verified
Organic bakery, health food manufacturing
* PLEASE NOTE: Some of these products are sold exclusively through our sister companies, NEW ENGLAND FLOUR & AGRIDIENT.
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