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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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Choose Regal® for its outstanding mixing tolerance and excellent absorption properties. Regal is ideal for bagels; Kaiser rolls; thin-crust pizza; and Italian, French and Jewish breads.

Moisture %: 14.0
Ash %: ~0.52
Protein %: ~14.2

  If you’re looking for a high-protein flour with a slightly darker crumb, Cavalier® is ideal. Its unmatched fermentation tolerance makes it perfectly suited for sourdough and specialty breads.

 

Moisture %: 14.0
Ash %: ~0.57
Protein %: ~14.3

 

Hi-RiseTM is a champion riser, providing our highest absorption and tolerance where a darker crumb is desired.  Hi-Rise is ideally suited for pizza crust, hearth breads and other specialty breads, and is an excellent choice for blending with dense, whole-grain flours such as rye.

Moisture %: 14.0
Ash %: ~0.62
Protein %: ~14.5

 

Gigantic® is a great multi-purpose, premium, high-gluten flour for a variety of applications, including bagels, Kaiser rolls, hearth breads and thin-crust pizza.  It’s also our best-suited, high-gluten flour for frozen doughs.

Moisture %: 14.0
Ash %: ~0.52
Protein %: ~14.0

 

With slightly less protein than the high-gluten varieties, Dominator  produces similar dense, chewy results, but with greater dough extensibility.  Dominator is perfectly suited for hard rolls, along with hearth breads and variety breads.

Moisture %: 14.0
Ash %: ~0.54
Protein %: ~13.5

 

A must-have staple for commercial bakers, MajesticTM is a premium flour with outstanding mixing properties and a pure, white crumb color.  Use Majestic for pan breads; hard and soft dinner rolls; hearth breads; hamburger and hot dog buns; pizza crust; and yeast-raised sweet goods. 

Moisture %: 14.0
Ash %: ~0.48
Protein %: ~12.6  
   

A premium flour, Commander® combines the pure attributes of patent flour with the strength provided by its medium-level protein content. A versatile medium for hearth breads, pizza crust and hoagies.

Moisture %: 14.0
Ash %: ~0.54
Protein %: ~13.0

   

Spring up® provides an ideal balance of absorption, fermentation and mixing tolerance. Use Springup for premium buns; variety breads; hard and soft rolls; and thick-crust pizza.

Moisture %: 14.0
Ash %: ~0.54
Protein %: ~12.6

 

 A short-patent flour, Top King® is milled to remove almost all of the bran.  Its superior absorption, excellent fermentation and high mixing tolerance make it the perfect choice for a wide range of light-crumb products such as hamburger and hot dog buns; dinner rolls; tortillas; and premium pan breads.

Moisture %: 14.0
Ash %: ~0.52
Protein %: ~11.5

  This premium, unbleached standout is milled exclusively for today’s artisan baker.  Use Golden Hawk® for hearty, artisan loaves with crispy crusts and irregular cell structures. Its high elasticity and fermentation tolerance make it easy to work with, and its rustic qualities make it well suited for artisan breads, baguettes and naturally-leavened hearth breads.

Moisture %: 14.0
Ash %: ~0.52
Protein %: ~11.5

 

This low-protein, blend is normally bleached and enriched, and is available with custom treatments.  It lends spring and stretch to Chicago-style pizza crust, pitas, tortillas and white pan breads. 

Moisture %: 14.0
Ash %: ~0.54
Protein %: ~10.5

  Milled from hard wheat, AtlasTM is a clear, higher-protein bread flour.  It is normally bleached, bromated and enriched for broad baking potential.  Use this high-ash, robust flour—alone or combined with lower-gluten flours— for rich rye, whole-wheat and variety breads.

Moisture %: 14.0
Ash %: ~0.75
Protein %: ~14.5

  Milled from a combination of hard red winter and soft wheats, H&R All-Purpose produces reliable results with consistently high volume and even texture.  Use it for cakes, biscuits, pizza crust, quick breads, pancakes, waffles, breading and sauces, and as dusting flour.

Moisture %: 14.0
Ash %: ~0.52
Protein %: ~10.25

  Milled from the finest wheat, Swan Pastry® is a pastry chef’s dream.  Bright, white and low in protein, it produces delicate, tender results, but offers strength and stability in the baking process.  It is ideally suited for donuts, pastries, pie crusts, muffins, cookies, biscuits, scones, cream puffs and éclairs.

Moisture %: 14.0
Ash %: ~0.48
Protein %: ~8.5

  A short-patent, high-ratio flour with our lowest ash content, Tea Table Cake® is ideal for high ratio formulations.  It is the perfect choice for premium layer cakes, pound cakes, angel food cake, cupcakes and decorator sheet cakes.

Moisture %: 14.0
Ash %: ~0.38
Protein %: ~8.0

  Milled with a wide variety of food-service applications in mind, ADM Cake has slightly higher ash and protein contents, and is better-suited for lower-sugar cake formulations.  Put it to work when baking brownies, cakes, muffins and quick breads.

Moisture %:  14.0 
Ash %:  ~0.45 
Protein %:   ~8.5

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