Products
Spring Wheat Flour
Progressive Baker offers six versatile spring wheat flours for retail baking applications. Spring wheat is grown primarily in northern states, including Montana, North and South Dakota, and Minnesota. It is planted in early spring and harvested in late summer or early fall. Flours made from spring wheat have a high protein content that makes them excellent for hearth breads - but they are also an excellent choice for any yeast-raised bakery items.
Hummer®High Gluten
A premium-quality, high-gluten spring wheat flour that offers excellent fermentation tolerance and machinability, along with good volume, and absorption. It works well in straight doughs, sponge doughs, and frozen doughs.
Applications: Kaiser rolls, bagels, hearth breads, French breads, Italian breads, hard rolls, specialty breads, pizza crust (thick and thin), pita breads, braided breads, croissants, clear substitute.
Package: 50/100# bags.
Formulas featuring this product
Gibraltar® Medium High Gluten
This high-quality, high-protein flour gives you the flexibility to create a variety of products from a single ingredient. Providing excellent fermentation tolerance, absorption and strength, it works well in straight doughs, sponge doughs and frozen doughs.
Applications: Kaiser rolls, bagels, hearth breads, French breads, Italian breads, hard rolls, specialty breads, pizza crust, sub buns, croissants.
Package: 50/100# bags.
Formulas featuring this product
Spring Hearth Spring Patent
A very strong flour with exceptional carrying power and excellent absorption, tolerance and machinability.
Applications: Hearth breads, Italian breads, hard rolls, English muffins, rolls, sub buns, pan breads, deep-dish pizza crusts, pita breads, croissants, all-around use.
Package: 50/100# bags.
Formulas featuring this product
Spring King Spring Patent
A very strong flour with exceptional carrying power and excellent absorption, tolerance and machinability.
Applications: Hearth breads, Italian breads, hard rolls, English muffins, rolls, sub buns, pan breads, deep-dish pizza crusts, pita breads, croissants, Mexican pastries, all-around use.
Package: 50/100# bags.
Formulas featuring this product
Whole Wheat Flour
Milled from high-protein spring wheat, our 100% whole wheat flours feature natural texture, appearance, and taste. Available in fine, medium, coarse, cracked, and crushed granulations.
Applications: Whole wheat breads and rolls, pizza crusts, multigrain breads, pita breads, specialty breads.
Package: 50# bags.
Product Specifications - fine
Product Specifications - medium
Product Specifications - coarse
Product Specifications - cracked
Product Specifications - crushed
Fancy First Clear
Offering excellent absorption, tolerance, and volume, Progressive Baker® Fancy First Clear is made from the millstreams that remain after the patent flours are removed. A high ash count gives it a darker color than standard white or patent flours, and the high protein level produces the added gluten to carry high percentages of rye, whole wheat and other ingredients. Available in Midwest and Northeast regions of the US.
Applications: Variety breads, rye breads, wheat breads.
Package: 50/100# bags.
White Spring Whole Wheat
Progressive Baker® White Spring Whole Wheat flour gives you the ability to deliver the nutrition of whole grain while preserving many of the attributes consumers prefer. This flour helps you create whole wheat products with a smoother texture, lighter color, and milder taste than traditional whole wheat flours.
Applications: Bread, buns, bagels, and cookies.
Package: 50# bag.