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U.S. Wheat Flours

When the first combine harvesters start streaming across Texas early each summer, we begin receiving samples of the year's winter wheat crop.  Those samples continue to roll in as the harvest moves north, keeping ADM food scientists and baking experts busy with analytical and hands-on baking evaluation.

By the time harvest is finished, we know exactly where to source the soft- and hard- wheat that will meet our exacting standards—and yours.

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