Products We Offer
100% Certified Organic & Conventional
Choose from over 20 different whole grains, cleaned or milled into delicious flours, flakes, cracks, and specialty mixes. Every shipment is personally quality checked before leaving our mill.
Our Grain Catalog
Hard Red Spring Wheat
A high-protein wheat with strong gluten, prized for artisan breads and hard rolls. Grown in the northern plains, it delivers excellent dough strength and rich, nutty flavor.
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Hard Red Winter Wheat
A versatile high-protein wheat with strong gluten, the workhorse of bread flours. It brings excellent volume and a classic wheat flavor to pan breads, rolls, and blends.
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Hard White Wheat
Like hard red wheat in strength and protein, but with a milder, sweeter taste and lighter color. Ideal for whole wheat breads with a softer flavor and lighter crumb.
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Soft White Wheat
A light tan, plump grain with a delicate gluten structure. Important in bakery products other than breads, it is primarily used in pastry flours with lighter, flakier characteristics such as pastries, cakes and flatbreads. With a mild whole grain flavor it is a good source of protein, dietary fiber, phosphorus and manganese.
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Durum
The hardest of all wheats, with a rich amber color and high protein. Milled into semolina for premium pastas, and used in breads and specialty Mediterranean baked goods.
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Whole Barley
A wholesome, chewy grain with a slightly sweet, nutty flavor. Whole barley is high in beta-glucan fiber and brings hearty texture to breads, soups, and pilafs.
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Dehulled Barley
Whole barley with the outer hull removed, leaving the bran intact for a shorter cook time while keeping full nutrition and chewy texture.
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Pearled Barley
Barley polished to remove the bran layer for a tender bite and mild flavor. A classic for soups, stews, and commercial bakery applications.
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Malted Barley
Barley that has been allowed to sprout, then kiln dried. Malting develops enzymes and deep, sweet, toasty flavor prized in breads, bagels, and brewer applications.
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Hulless Waxy Barley
A special barley variety that grows without a tightly attached hull, naturally higher in beta-glucan soluble fiber. A standout for heart-healthy formulations.
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Oat Groats
The whole oat kernel with only the hull removed. Nutty and chewy, groats are the base for rolled oats and bring wholesome texture to breads, granolas, and hot cereals.
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Steel Cut Oat Groats
Oat groats cut into smaller pieces for a quicker cook and a hearty, rustle of texture. Loved in Irish-style porridges, breads, and granola clusters.
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Whole Millet
Tiny golden seeds with a mild, slightly sweet corn-like flavor. Naturally gluten-free and beloved in multigrain breads, pilafs, and gluten-free blends.
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Dehulled Millet
Millet with the outer hull removed for a softer bite and faster cooking. A gentle, versatile whole grain for bakery mixes and side dishes.
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Yellow Corn
Golden whole corn with sweet, sunny flavor. Milled into cornmeal and flours for cornbreads, tortillas, batters, and snacks.
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Blue Corn
A heritage corn with deep blue-violet kernels and a sweet, earthy flavor. Beautiful in tortillas, chips, cornbread, and specialty artisan baked goods.
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Brown Flax
Small reddish-brown seeds packed with omega-3 fatty acids and lignans. They bring nutty flavor, nutrition, and binding to breads, granolas, and baked snacks.
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Golden Flax
Golden-hued flaxseed with a mild, slightly nutty flavor and the same omega-3-rich profile as brown flax. Its lighter color blends beautifully into lighter baked goods.
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Rye
A hearty, distinctive grain with deep, earthy, slightly sour flavor. Essential for classic rye and pumpernickel breads and prized in Scandinavian-style baking.
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Triticale
A hybrid of wheat and rye combining wheat’s baking strength with rye’s distinctive flavor and hardiness. A nutritious, characterful addition to multigrain products.
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Spelt
An ancient relative of wheat with a nutty, slightly sweet flavor. Many wheat-sensitive bakers treasure it for its gentler gluten and old-world character.
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Khorasan (Kamut® Brand Wheat)
An ancient, large-kernel wheat with a rich, buttery-nutty flavor and naturally sweet finish. Prized by artisan bakers for its golden color and gentle, old-world gluten character.
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Peas (Yellow and Green)
Wholesome yellow and green field peas, high in protein and fiber. Whole or split, they bring hearty nutrition to soups, multigrain blends, and specialty mixes.
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Buckwheat (Groats/Grits)
The triangular seed of a flowering plant related to rhubarb, with a pleasant nutty, earthy flavor. Popular in porridge, soba noodles, kasha, blinis, flatbreads, and soba-style specialties, and a good source of protein, fiber, magnesium, copper, and manganese.
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We Also Provide
Specialty Mixes
Our mix plant provides a large variety of mixes and blends for the baking industry. We can produce custom blends to meet customer specifications, from multigrain bread blends to hot cereals and signature house mixes.
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25 & 50# Paper Bags
3-ply paper bags for bakeries and food service.
2000# Tote Bags
Bulk totes for high-volume production.
40# Pails
Sealed pails for smaller batches and specialty items.
Wide ranging availability includes 100% certified organic or conventional whole grains, flours, flakes, cracks, and specialty mixes.