Hard Wheat Flours

Strength and Versatility for Commercial Baking

Greenfield Milling produces refined hard wheat flours designed for breads, tortillas, noodles, and a wide range of baked goods. Milled from Hard Winter Wheat, Hard Spring Wheat, and Hard White Winter Wheat, our flours are crafted with targeted protein levels to deliver strength, absorption consistency, and machinability.

With our focus on tote and small-pack supply, we make it easy for bakeries, co-manufacturers, and private-label programs to access high-performance hard wheat flours without committing to bulk-only shipments.

Our Hard Wheat Flour Lineup

All Purpose Flour (H&R)

• Protein: 10.2–11.5%

• Milled From: Hard Winter Wheat

• Certifications: Kosher, Available in Organic

• Best For: General baking, crackers, flatbreads, pizza crusts
  A versatile flour that balances strength and tenderness, suitable for a wide variety of applications.

Tortilla Flour

• Protein: 10.3–11.4%

• Milled From: Hard Winter Wheat

• Certifications: Kosher, Available in Organic

• Best For: Flour tortillas, wraps, flatbreads
  Engineered for softness, rollability, and consistent machinability in high-volume tortilla lines.

Baker’s Patent Flour

• Protein: 10.7–11.8%

• Milled From: Hard Winter Wheat

• Certifications: Kosher, Available in Organic

• Best For: Sandwich breads, pan breads, soft rolls
  Refined to patent-grade quality with consistent absorption and a balanced gluten profile.

Whole White Wheat Flour Blend

• Protein: 11.0–13.5%

• Milled From: Blend of Whole White Wheat Flour + Refined White Flour

• Certifications: Kosher, Available in Organic

• Best For: Pan breads, sandwich breads, tortillas, rolls, school nutrition products

This unique blend combines the nutritional benefits of whole white wheat with the lighter flavor and color of refined flour. The result is a flour that supports whole-grain claims without the strong taste of traditional whole wheat — making it ideal for mainstream consumer acceptance.

Bread Flour

• Protein: 11.8–12.9%

• Milled From: Hard Winter Wheat & Hard Spring Wheat

• Certifications: Kosher, Available in Organic

• Best For: Hearth breads, pizza doughs, artisan loaves
  Blended for strength and fermentation tolerance, delivering volume and robust crumb structures.

High Gluten Flour

• Protein: 12.5–13.6%

• Milled From: Hard Spring Wheat

• Certifications: Kosher, Available in Organic

• Best For: Bagels, pizza crusts, specialty breads
  High protein content provides superior strength, oven spring, and chew, ideal for products requiring long fermentation.

Organic Kamut® White Flour

• Protein: 12–15%

• Milled From: Organic Kamut® Brand Khorasan Wheat

• Best For: Artisan breads, pasta, pizza doughs, crackers, specialty baked goods

Organic Kamut® flour delivers a rich, nutty flavor with natural sweetness and high protein levels for excellent dough strength. This ancient grain is organically certified and milled to commercial standards, offering a premium option for brands looking to add nutrition and differentiation.

Noodle Flour

• Protein: 11.5–13%
• Milled From: Hard White Winter Wheat (low ash)
• Certifications: Kosher, Available in Organic
• Best For: Asian noodles, steamed breads, ramen
  Milled with low ash for clean color and ideal texture, designed specifically for noodle and specialty baking applications.

Treatments & Options

All of our hard wheat flours are available in formats tailored to processing and labeling requirements:

• Untreated (natural)
• Enriched (aligned with USDA/FDA standards)
• Bleached (lighter color, consistent appearance)
• Malted (improved fermentation and flavor development)
• Enzyme-treated (enhanced machinability and dough performance)

Why Greenfield Milling for Hard Wheat Flours

• Protein consistency – refined to match application requirements from tortillas to bagels

• Application-driven specs – blends of winter and spring wheat for targeted functionality

• Custom treatments – formulations to support fermentation, machinability, and dough handling

• Tote and small-pack specialists – reliable supply formats for bakeries, co-manufacturers, and private-label programs

Packaging & Logistics

We specialize in manageable pack sizes designed to fit bakery and co-manufacturing operations:

• 2,000 lb totes – efficient for mid- to large-scale production

• 50 lb & 25 lb bags – perfect for private-label retail, foodservice, and trials

• Private-label packaging – retail-ready bags with branding and coding

• Bulk supply – available when production scale requires it

Quality & Documentation

• COA with every lot – including protein, ash, and absorption values

• Traceability and safety – HACCP- and FSMA-aligned programs with full compliance

• Treatment documentation – enriched, malted, bleached, and enzyme options certified to USDA/FDA standards

• Performance monitoring – routine QA checks for absorption, strength, and consistency

Applications for Hard Wheat Flours

• Pan breads & rolls – balanced gluten for structure and volume

• Tortillas & flatbreads – machinability and softness for rollability

• Pizza & artisan loaves – strength for long fermentation and hearth baking

• Bagels & specialty breads – high-gluten flour for chew and oven spring

• Noodles & ramen – low-ash noodle flour for clean color and texture