| Product |
Strengths | Recommended for (but not limited to) |
| Star Patent
Lowest ash flour milled from Canadian hard red spring wheat. |
Excellent mixing tolerance, highly refined. | Excellent for noodles; great for pan breads, rolls. |
| Top Patent Superior, all purpose patent flour milled from Canadian hard spring wheat. |
Great tolerance, nice bread crumb colour, versatile. | Pan breads, rolls, buns, pizza crust, cookies. |
| Apex
Untreated, low protein patent flour milled from Canadian hard red spring wheat, |
Great mixing tolerance. | Noodles, pan bread, buns, rolls, cookies. |
| Sun Peaks
Signature line of patent flour products with one certain to suit your needs. Milled from Canadian hard red spring wheat. |
Very low ash content with a protein content still above 12%. | Great for noodles, batter systems, pan breads, buns, rolls, pizza crusts… the list goes on. |
| Silver Star
| ||
| Speed Star Medium strength, no-time bread flour milled from Canadian hard red spring wheat flour. |
Excellent for no-time bread systems for a variety of products. | Pizza crusts, frozen dough, breads, buns. |
| Super Speed High gluten, strong baker’s no-time flour milled from Canadian hard red spring wheat. |
Designed for no-time dough systems needing a little extra tolerance and strength. | Hearth breads, buns, pizza crusts. |
| Big White High gluten, strong baker’s flour milled from Canadian hard red spring wheat. |
Great for products and processes requiring a little strength and tolerance . | Pan breads, baguettes, hearth breads, pizza crusts. |
| Whistler
High Gluten, strong bakers flour milled from Canadian hard red spring wheat. |
Designed specifically for hearth breads with great strength and fermentation tolerance. | Hearth breads, baguettes, ciabatta, pizza crust. |
| Tillicum
Extra-strong bakers flour milled from Canadian hard red spring wheat. |
Strong flour and great for specialty breads . | Rye bread, hearth breads. |
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