Whole Wheat Flours

Reliable Whole-Grain Milling
for Commercial Baking

Greenfield Milling produces consistent, specification-driven whole wheat flours for food manufacturers, bakeries, and private-label programs. Each flour is milled to defined protein ranges from specific wheat classes, ensuring predictable performance in breads, snacks, and mixes while supporting whole-grain labeling.

Our strength lies in tote and small-pack supply, making us the ideal partner for co-manufacturers, private-label brands, and bakeries that require flexibility without sacrificing technical consistency.

Our Whole Wheat Flour Lineup

Whole Wheat Pastry Flour

• Protein: ~7–10%

• Milled From: Soft White Wheat

• Certifications: Kosher, Available in Organic

• Best For: Cookies, crackers, pancakes, snack cakes, tortillas
  Finely milled for a tender bite and reduced gluten development. Ideal for applications where a softer texture is needed with whole-grain nutrition.

Hard Whole White Wheat Flour

• Protein: ~10–12%

• Milled From: Hard White Winter Wheat

• Certifications: Kosher, Available in Organic

• Best For: Pan breads, buns, tortillas, school nutrition programs
  Naturally lighter in flavor and color with whole-grain nutrition. A great option for mainstream baked goods where a milder taste profile encourages adoption.

Hard Whole Wheat Flour

• Protein: ~10–12%

• Milled From: Hard Red Winter Wheat or blends of Hard Red and Hard White Winter

• Certifications: Kosher, Available in Organic

• Best For: Pan breads, artisan loaves, flatbreads, pizza dough, crackers
  Traditional whole wheat flour with hearty flavor and balanced strength, suited for versatile bakery applications and whole-grain claims

High-Gluten Whole Wheat Flour

• Protein: ~12–15%

• Milled From: Hard Spring Wheat

• Certifications: Kosher, Available in Organic

• Best For: Bagels, pizza crusts, hearth breads, high-volume pan breads
  A high-protein flour for maximum strength, oven spring, and fermentation tolerance. Essential for products requiring strong gluten networks with whole-grain integrity.

Why Greenfield Milling for Whole Wheat Flours

• Targeted protein control – every flour milled to spec for predictable dough handling and absorption

• Performance-driven granulation – balanced bran and germ for production without losing whole-grain value

• Application-matched support – from tortillas to bagels, our flours are aligned to your end use

• Custom formulations – blends and modified grind profiles available to meet unique product specs

Packaging & Logistics

Unlike commodity mills that prioritize rail or pneumatic shipments, we specialize in tote and small-pack supply:

• 2,000 lb totes – efficient for contract manufacturers and mid-scale production

• 50 lb & 25 lb bags – ideal for private-label retail, foodservice, and bakeries

• Custom private-label packs – retail-ready bags with your brand and coding

• Bulk options – available when production scale requires it

This flexible packaging approach makes our whole wheat flours accessible for both large manufacturers and niche private-label programs.

Quality & Documentation

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

• Whole-grain compliance support – documentation for FDA/USDA labeling and school nutrition standards

• Food safety – HACCP- and FSMA-aligned programs with full traceability

• Ongoing QA – monitoring for bran particle size and absorption consistency across shipments

Applications for Whole Wheat Flours

• Pan breads & buns – balanced strength for uniform volume and crumb

• Bagels & pizza crusts – high-gluten performance with whole-grain inclusion

• Flatbreads & tortillas – softer textures with clean-label appeal

• Snacks & crackers – sheeted or extruded formats with whole-grain nutrition

• Bakery mixes – muffin, pancake, and waffle bases designed for consistent performance

• Artisan baking – robust flavor and strength for long fermentations and hearth styles