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Whole Wheat, Wheat Bran and Durum

Whole Wheat Flour Picture

Whole wheat flour is what people depended on for nourishment before the age of steel roller mills and giant mechanized sifters. Back then, whole grain wheat and durum were coarsely crushed between stones to liberate the flour from its jacket of bran. That coarse, stone-ground whole grain wheat and durum flour, as well as the bran thrown off in the milling process, is still available today, giving home bakers the opportunity to expand their palette of tastes, colors and textures. The New York Bakers is pleased to offer this selection of whole grain wheat and wheat-relative flours.



Item Name Price+
NYB Wheat Bran
With nearly 16% protein and over 40% fiber, wheat bran offers significan nutritional benefits, in addition to its ability to lighten high-percentage rye breads and add a nutty flavor to breads, rolls and muffins. 1-lb./454 g. poly bag.
$1.95
Ardent Mills Stone Ground Whole Wheat Flour - Fine
Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80% ConAgra's fine-ground whole wheat flour is milled from hard red and/or white spring wheat and contains no additives or conditioners. Its texture resembles wheat patent flour, and can be used interchangeably with patent flours in breads and rolls. We find it especially...
$4.95


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Bay State Wingold Whole Wheat Flour
Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80% An untreated flour milled from hard red spring wheat, with a naturally sweet and nutty flavor, rich in fiber and protein, for breads with a rich, mouth-filling and chewy texture. 5 lb./2.27 kg. poly bag.
$5.95


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Ardent Mills Cracked Wheat
Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80% For lovers of rustic, nutty whole-grain breads, cracked wheat is a must-have. NYB is pleased to offer Ardent Mills blend of hard red spring wheats that have been milled for improved absorbency in soakers and tenderness in finished breads. Use cracked wheat when only a rich,...
$6.95
Ultragrain® Hard White Whole Wheat Flour
Approximate analysis (10.3% moisture): Protein 13.7%, Ash 1.60% Ultragrain® is the first 100% whole wheat flour to combine the nutritional value and flavor of whole grain with the texture, appearance, and behavior of patent flour. 5 lb./2.27 kg. poly bag. Ultragrain® is a registered trademark of Ardent Mills, LLC. Ultragrain®...
$6.95


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Gold Medal Semolina No. 1
Approximate analysis (14.5% moisture): Protein 12.2%, Ash 0.80% Semolina is one of the hardest of the wheat relatives and one of the richest in gluten. Use it in pasta, rustic breads of southern Italy, Indian and Middle Eastern desserts or to dust your peels and proofing boards. 3 lb./1.36 kg. poly bag.
$7.50


... more info
ND Mill Excello Extra Fancy Durum Patent Flour
Approximate analysis (14.5% moisture): Protein 12.2%, Ash 0.80% Milled from hard durum, but finer than semolina, use this golden flour to create silky pastas, Sicilian pizzas and crusty Pugliese and Pane Siciliano. 3 lb./1.36 kg. poly bag.
$7.95



Copyright © 2020 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.