||Strengths||Recommended for (but not limited to)|
|Star PatentLowest ash flour milled from Canadian hard red spring wheat.||Excellent mixing tolerance, highly refined.||Excellent for noodles; great for pan breads, rolls.|
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.|
|ApexUntreated, low protein patent flour milled from Canadian hard red spring wheat,||Great mixing tolerance.||Noodles, pan bread, buns, rolls, cookies.|
|Sun PeaksSignature 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||Versatile, high protein bread flour with good carrying capacity and tolerance during all stages of the baking process. Provides good volume.||Hearth breads, buns, Kaisers, croissants, pizza crusts|
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.|
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.|
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.|
|WhistlerHigh 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.|
|TillicumExtra-strong bakers flour milled from Canadian hard red spring wheat.||Strong flour and great for specialty breads .||Rye bread, hearth breads.|