The hard red and hard white wheat grown in North Central Montana are recognized internationally for their quality. The outstanding breads produced from this wheat are among the finest in the world because of the quality and quantity of the protein they contain.

We buy both organic and conventional grain.  We select our grain for high protein (14% or more), high test weight (60#/bu or more), low moisture (11% or less), and free of contamination and foreign material. We have zero tolerance for sprout damage.  All of our grain is ground and bake-tested in our own lab, and graded by state laboratories. Our grains meet our high standards and those of our customers before they are processed.