The Logan, Utah - based firm sells
premium organic flour and grains to retailers and bakeries while dealing directly with small farms.
Not exact matches
«Powered by an industry - leading portfolio of
premium multi-use
flours, whole grains,
organic grains, sprouted grains, specialty products and custom blends,» Dye says, «we will illustrate how we are the go - to resource for restaurant chains and foodservice operators to develop insight - driven, nutritious menu solutions.»
An
organic equivalent to a French Type 55 with slightly more ash (milled from
premium hard winter wheat) can best be described as an all - purpose or low - protein bread
flour making it very versatile in bakery.