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Flour

montana-flour-totesWe take exceptional pride in the whole grain flours we produce. Our micronizer mill produces a homogenous flour at cool temperatures. Our flour is considerably drier than most other commercial flour because we do not temper (add water) to our wheat before milling as is the normal custom. It should be noted that flour produced from tempered wheat is approximately 14% moisture while our flour contains approximately 10% moisture. Not only does this provide more net flour per pound to the buyer, it enhances the shelf life of the product. Milling extremely dry wheat causes the bran to be pulverized into much smaller particles which will provide a much finer texture for the end product.

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Our whole grain flour typically have a shelf life of 6 months.  In a dry cool environment our whole grain flours will keep for up to a year.  High humidity shortens shelf life.