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Each type of our flour lines utilizes the same varieties of wheat for milling throughout the year and from one crop to the next for a very consistent baking quality. This is achieved because protein quality is developed through natural breeding of those varieties and protein quality is directly related to baking quality. We invite you to find the many ways these flours can create uniqueness to your finished baked goods.
The Hard White Whole Wheat flour comes from a Hard White Spring wheat and provides users a whole wheat flour with a whiter color than the traditional whole wheat which comes from Hard Red wheat. It has a different flavor profile because it lacks the gene expressing the red color and the resulting bitterness. It has a strong performance even with a lower level of protein than the traditional whole wheat flour lines.
This flour represents a product providing increased fiber for your pastry products. The flour is much softer and more finely textured than regular whole wheat flour.
Shepherd's Grain low gluten flour is a unique premium flour produced from Hard Red Winter wheat. This is a more all purpose flour and works in sheeted dough as well as formed dough products. This flour has been used in bread baking that requires less gluten strenth and gives a unique flavor to the bread.
Shepherd’s Grain hi-gluten flour is a premium quality flour from a blend of varieties of Dark Northern Spring wheat. The two varieties of wheat are milled at a low temperature to preserve the flavor of the flour. The flour has a very strong gluten which gives the resulting dough a very forgiving nature and has high workability.
Shepherd’s Grain whole wheat flour is milled from the wheat comprising our high-gluten flour. The traditional strong or bitter flavor of whole wheat flour is simply not there but replaced with our distinctive sweet flavor. We are glad to have this flour available to give you a complete line of flours for all your baking needs.
A cake flour made from traditional Soft White wheat grown in the same direct seed method our red wheats are grown. Jody Hall, owner of Cupcake Royale states, "not only is the product amazingly delicious, but it's sustainable too which is in keeping with our mission to support local products for a 66% local cupcake".
Shepherd’s Grain pastry flour comes from the traditional soft white wheat grown in the Pacific Northwest.
This product is from an area of southern Alberta, Canada which has grown some of the best durum for many years. Shepherd's Grain Durum Semolina is milled at P&H Milling in Lethbridge, AB who is known for their high milling standards. They produce a semolina with a desirable golden color, very consistent for pasta quality. It is enriched to meet US standards.
Krusteaz/SG mixes are made with SG premium flour. Mixes include Buttermilk Pancake, Yellow Cake, Fudge Brownie Supreme, Golden Muffin, Biscuit Southern, Cornbread Home Style, Double Chocolate Cake.