Products 2018-07-25T14:41:04+00:00

A Fresh Approach To Our Flour

Cairnspring Mills specializes in European style bread flours with more wheat bran and germ for deeper flavor, better nutrition and livelier baking character compared to U.S. commodity all-purpose flour. The Cairnspring team collaborates with artisan bakers, chefs and food professionals and delivers fresh flours that elevate the flavor, nutrition and character of their favorite recipes.

“With Cairnspring Mills just up the road, I’d been chomping at the bit to start working with the flours. When Kevin dropped off the first samples, I was baking with them next day. The hard red type 85 reminds me of flours I’ve used in France. The dough is more supple and tender, without being fragile or weak.There is added extensibility than what we’ve become accustomed to with our usual unbleached white flour, with no sacrifice to strength. So far, we’ve subbed in up to 50% of the hard red type 85 into our conventional breads both as preferment and in final dough. My bakers love this flour and so do I.”

-Scott Mangold , Owner of the Breadfarm, Bow, WA

“I want to tell you that working with you and your flour has had a significant effect on me. A renewed energy for critical and creative thought and practice for what I do has come into my life, and I want to thank you for helping make that happen.”

-Sean Hughes, Lead baker at Avenue Bread in Bellingham. He has been baking for more than 20 years.

cairnspring mills bread

Artisan Bread Flours

Organic Expresso artisan bread flour

Varietal

100% Organic Expresso Hard Red Spring Wheat

Expresso was developed as a rust-resistant varietal; seed was released in 2006.

Grown by

Walla Walla, WA;
Klamath Basin, OR

WSDA certified organic

Flavors

Earthy rich, subtle coffee and spice notes, mildly sweet

Aroma

Mild, earthy

Texture

Earthy, rich, hint of sweetness

Color

Creamy white

Baking Properties

Appetizing deep rich color/contrast, chewy crust, good loft

Flour Specs:

Protein: 12.5-13.5%
Ash: .75 – .90
Moisture: 11.5-12.5%
Falling number: 340-381

Bakers’ Notes

Artisan breads, ciabatta, pizza dough, pancake mix

Flour Blending Tips

For artisan breads, blend Organic Expresso with Whole Grain Expresso and Edison in a 50/25/25 ratio

Organic Expresso whole grain artisan bread flour

Varietal

100% Organic Expresso Hard Red Spring Wheat

Expresso was developed as a rust-resistant varietal; seed was released in 2006.

Grown by

Walla Walla, WA
Klamath Basin, OR

WSDA certified organic

Flavors

Earthy rich, subtle coffee and spice notes, mildly sweet

Aroma

Earthy, rich, hint of sweetness

Texture

Tender, open crumb

Color

Creamy white

Baking Properties

One of our most popular flours with artisan bakers Dark caramel color, chewy crust, good loft

Flour Specs:

Protein: 14%
Ash: 85-95
Moisture: 11.5-13%
Falling number: 340-380

Bakers’ Notes

Artisan breads, ciabatta, pizza dough, flatbreads, miche, baguettes.

Use Organic Expresso Whole Grain if you want a darker crumb and more flavor than all-purpose flours

Flour Blending Tips

Blends well with Yecora Rojo Type 65, Yecora Rojo Type 85, Edison, Skagit  1109 and Organic Expresso Flours

For organic artisan breads, blend Organic Expresso Whole Grain with Organic Edison and Organic Expresso in a 25/25/50 ratio

Yecora Rojo Type 65 artisan bread flour

Varietal

100% Yecora Rojo Hard Red Spring Wheat

Yecora Rojo was originally developed by the Maize and Wheat Improvement Center in cooperation with the Secretariat of Agriculture in Mexico. Yecora Rojo arrived in California in 1970 and introduced as a foundation seed in 1973 and 74.

Grown by

Wallace Farm, Hedlin Farm and Washington Bulb Company, Skagit Valley, WA

Winema Cooperative, Klamath Basin, OR

sunset

Responsible Conventional Farming

Flavors

Milder flavor profile than Trail Blazer with hints of vanilla and robust wheat flavor

Aroma

Mild, earthy

Texture

Soft, toothsome crumb

Color

Creamy white

type 65

Baking Properties

Good oven spring; lighter, tender, firm crumb

Flour Specs:

Protein: 12-13%
Ash: 65
Moisture: 12%
Falling number: 390

Bakers’ Notes

Lighter breads such as brioche, baguettes, pastries as well as cookies

Flour Blending Tips

Yecora Rojo Type 85 artisan bread flour

Varietal

100% Yecora Rojo Hard Red Spring Wheat

Yecora Rojo was originally developed by the Maize and Wheat Improvement Center in cooperation with the Secretariat of Agriculture in Mexico. Yecora Rojo arrived in California in 1970 and introduced as a foundation seed in 1973 and 74

Grown in

Skagit Valley, WA;
Klamath Basin, OR

yecora rojo 85

Responsible Conventional Farming

Flavors

Rich, complex, pure wheat flavor

Aroma

Nutty, earthy

Texture

Makes a soft, toothsome crumb and chewy crusts

tartine bread

Color

Creamy white

Baking Properties

Good loft, silky crumb, darker brown crust

Flour Specs:
Protein: 11-14%
Ash: .75-.90
Moisture: 12%
Falling number: 380

Bakers’ Notes

Very versatile, especially well-suited for artisan breads that require longer bulk fermentation time

Blend with pastry flour for added strength and extra wheat flavor

Makes delicious pancakes

Flour Blending Tips

For artisan loaves, Yecora Rojo Type 85 blends well with Whole Grain Expresso and Edison flours in a 50/25/25 ratio respectively

bread loaves

All Purpose Flours

Organic Edison all-purpose flour

Varietal

100% Organic Edison Hard White Spring Wheat

Edison was originally bred to grow in the marine Pacific Northwest climate by Bellingham native, English professor and wheat breeder Merrill Lewis who develops grains with a sense of place. The Edison varietal was further refined by the wheat scientists at the WSU Bread Lab and introduced to the market by Camas Country Mill.

Grown by

Skagit Valley Farms and Wallace Farms, Skagit Valley, WA; Williams at Hudson Bay Farm, Walla Walla, WA; Agency Lake, Klamath Basin, OR

Responsible Conventional Farming

Flavors

Mild, a bit nutty and sweet. Hard white spring wheats are sweeter than flours milled from hard red wheat like our Yecora Rojo Type 85, Skagit 1109 or Organic Expresso.

Aroma

Butter, mild fragrance, hint of sweetness, nutty, corn finish

Texture

Open, tender crumb

tartine bread

Color

Creamy white

flour texture

Baking Properties

Appealing crust color and contrast, oven spring, chewy crust

Flour Specs:

Protein: 11.0-12.5%
Ash: .75-.90
Moisture: 11 – 12%
Falling number: 340 to 380

Bakers’ Notes

Artisan breads, baguettes, pie dough, pastries, galettes, cookies, sweet doughs.

Flour Blending Tips

For artisan breads and sweet doughs, blend Edison with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio. Edison blends well with Cara Club Wheat pastry flour for pie crusts and galettes.

Edison all-purpose flour

Varietal

100% Edison Hard White Spring Wheat

Edison was originally bred to grow in marine climate by Bellingham native, English professor and wheat breeder Merrill Lewis who develops grains with a sense of place. The Edison varietal was further refined by the wheat scientists at the WSU Bread Lab.

Grown in

Skagit Valley, WA; Walla Walla, WA;
Klamath Basin, OR

Responsible Conventional Farming

Flavors

Mild, a bit nutty and sweet. Hard white spring wheats are sweeter than flours milled from hard red wheat like our Yecora Rojo Type 85, Skagit 1109 or Organic Expresso.

Aroma

Butter, mild fragrance, hint of sweetness, nutty, corn finish

Texture

Open, tender crumb

tartine bread

Color

Creamy white

flour texture

Baking Properties

Appealing crust color and contrast, oven spring, chewy crust

Flour Specs:

Protein: 11.0-12.5%
Ash: .75-.90
Moisture: 11 – 12%
Falling number: 340 to 380

Bakers’ Notes

Artisan breads, baguettes, pie dough, pastries, galettes, cookies, sweet doughs.

Flour Blending Tips

For artisan breads and sweet doughs, blend Edison with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio. Edison blends well with Cara Club Wheat pastry flour for pie crusts and galettes.

Pastry Flours

Cara Club Wheat pastry flour

Varietal

100% Cara Club Wheat

Developed by the USDA-ARS, with the Washington Agricultural Experiment Station and the Oregon Agricultural Experiment Station, this soft white winter wheat was first crossed in 1992. Cara club wheat seed was released in February 2007 after demonstrating high yield potential and strong disease resistance.

Grown in

Skagit Valley, WA

club wheat

Responsible Conventional Farming

Flavors

Creamy, buttery crumb

Aroma

Butter, mild fragrance, hint of sweetness, nutty,
corn finish

Texture

Melt-in-your mouth tenderness, fine texture, moist crumb in soft doughs

Color

Beautiful golden yellow color

Baking Properties

Reduced mixing and baking time

Flour Specs:

Protein: 7.5% -9.0%
Ash: .60 to .70
Moisture: 11% – 12%
Falling number: 340

Bakers’ Notes

Cookies, delicate fine cornmeal cookies, biscuits, steamed puddings, pound cakes, pancakes, waffles, pie pastries, Japanese sponge cakes. Works well with both savory and sweet applications

Flour Blending Tips

For sweet yeast doughs, blend Cara Club Wheat with Edison or Skagit 1109. For beautiful galette and pie dough, blend Cara Club Wheat pastry flour with our Edison or Skagit 1109 flour in a 50/50 ratio.

Valley Cream

Organic JD Club Wheat pastry flour

Varietal

100% Organic JD Club Wheat

Developed by wheat breeder Kim Kidwell at Washington State University, this soft white winter wheat has excellent milling and baking qualities, high yield and strong disease resistance, which makes it an excellent choice for organic farmers in the Pacific Northwest.

Grown in

Skagit Valley, WA;
Klamath Basin, OR

WSDA certified organic

Responsible Conventional Farming

Flavors

Buttery and mild

Aroma

Sweet, mild, buttery

Texture

Very tender crumb and flaky crusts

Color

Creamy

Baking Properties

Beautiful golden color and flakey crusts on pastries; tender crumb in biscuits and cakes

Flour Specs:

Protein: 7.5-9.5%
Ash: .60-.70
Moisture: 11.5-13%
Falling number: 340-391

Bakers’ Notes

Pancakes, scones, cinnamon rolls, sponge cakes, pie crust, cookies

Flour Blending Tips

For beautiful galette and pie dough, blend Organic JD Club Wheat pastry flour with our Organic Edison all-purpose flour in a 50/50 ratio

Specialty Flours non-Wheat

Gazelle Rye specialty flour

Varietal

100% Gazelle Rye

Gazelle Rye was developed by the Department of Crop Science, University of Saskatchewan, Saskatoon, Canada. Gazelle rye berries are large and plump and performs well in northwestern climates.

Grown in

Skagit Valley, WA

Responsible Conventional Farming

Flavors

Palette-pleasing rye flavor. Melts in your mouth with warm, earthy notes. When added to our other wheat flours, it adds a distinctive richness to baked goods.

Aroma

Nutty, rustic, robust, reminiscent of Danish breads

Texture

Tender crumb and perfect for sandwich bread

Color

Creamy white with a hint of blue and gray

Baking Properties

Appealing color, great crust, good chew and crunch

Flour Specs:

Protein: 9.0-10.0%
Ash: .75 – .90
Moisture: 12%
Falling number: 220

Bakers’ Notes

Artisan breads, Danish style rye breads, cookies, rye tarts and crusts

Flour Blending Tips

For flavorful European-style breads and rolls, blend Gazelle Rye with Edison in a 20/80 ratio or with Yecora Rojo Type 85 in a 20/80 ratio

Organic Buckwheat whole grain specialty flour

Varietal

100% Organic Buckwheat
Processed in a facility that also processes wheat.

Wild buckwheat originated in China and then was domesticated across Southeast Asia. Related to sorrel and rhubarb, buckwheat is not a grain. It is grown for its seeds which are a rich source of protein, fiber, and B vitamins.

Grown in

Skagit Valley, WA

WSDA certified organic

Flavors

Robust, earthy flavor reminiscent of toasted bread.

Aroma

Earthy

Texture

Tender and soft

Color

Darker gray brown

Baking Properties

Tasty addition or substitute for wheat flour in cookies, brownies and breads. Because it’s gluten-free, Organic Buckwheat flour performs best when blended with wheat flour in most applications

Flour Specs:

Protein: 13 to 15.0%
Ash: NA
Moisture: 11.5-13%
Falling number: NA

Bakers’ Notes

Crepes, blinis, soba noodles and cookies, apple and date scones

Flour Blending Tips

For pancake mix, blend Organic Buckwheat flour with Teff
in a 50/50 ratio.

Organic Koto Buckwheat specialty flour

Varietal

100% Organic Koto Buckwheat
Processed in a facility that also processes wheat.

Wild buckwheat originated in China and then was domesticated across Southeast Asia. Related to sorrel and rhubarb, buckwheat is not a grain. It is grown for its seeds which are a rich source of protein, fiber, and B vitamins.

Grown in

Skagit Valley, WA

WSDA certified organic

Flavors

Robust, earthy flavor reminiscent of toasted bread.

Aroma

Earthy

Texture

Tender

Color

Lighter gray brown

Baking Properties

More of the hull is extracted so this is lighter in color than Buckwheat whole grain flour. Tasty addition or substitute for wheat flour in cookies, brownies and breads. Because buckwheat is gluten-free, it performs best when blended with wheat flour in most applications.

Flour Specs:

Protein: 15.0%
Ash: NA
Moisture: 11.5-13%
Falling number: NA

Bakers’ Notes

Crepes, blinis, soba noodles and cookies

Teff specialty flour

Varietal

100% Teff
Processed in a facility that also processes wheat.

Teff is the edible seed of annual bunchgrass, believed to be one of the first plants domesticated in the Ethiopian highlands, sometime between 4000 and 1000 B.C. Ground teff is used to make Injera flatbreads and is used in a variety of baked goods. Tiny teff seeds are packed with nutrition: high in protein, calcium, fiber and iron.

Grown in

Willamette Valley, OR

Flavors

Rich and earthy. When fermented for injera, Teff develops appealing, strong sour and nutty flavors.

Aroma

Earthy, nutty

Texture

Finely stone ground and mildly coarse

Color

Light brown

Baking Properties

Rich brown color, tangy and robust fermented flavors, deep earthy aroma

Flour Specs:

Protein: 13.5- 14.0%
Ash: 1.5-1.7
Moisture: 12-13%
Falling number: NA

Bakers’ Notes

Main ingredient of Ethiopian injera. Can also add deep flavor to flatbreads, pancakes, breads and biscuits.

Flour Blending Tips

For excellent pancake mix, blend Teff flour with Buckwheat flour in a 50/50 ratio.

Specialty Flours Wheat

Fortissimo Durum specialty flour

Varietal

100% Fortissimo Durum wheat

Durum was developed from the ancient wheat, emmer, grown in Central Europe and the Near East, dating back to 7000 BC. Durum wheat is most commonly used to make dried pasta as well as pizza dough. Coarsely ground durum wheat is made into semolina, used for couscous and tabbouleh, favorite foods from the Middle East. Durum wheat is the hardest wheat variety and is high in protein and gluten which remain encased in the hard endosperm.

Grown in

Willamette Valley, OR

Responsible Conventional Farming

Flavors

Earthy, nutty, sweet and rich

Aroma

Nutty, comforting

Texture

Fine soft crumb

Color

Golden yellow

Baking Properties

Appealing deep golden color notes, delicious chewy crust, good loft

Flour Specs:

Protein: 13.0-14.0%
Ash: .90 -1.10
Moisture: 11.5-13%
Falling number: 350

Bakers’ Notes

We grind our durum finer than semolina yet not as fine as 00. It is ideal for pasta, pizza dough, and rustic breads and Sicilian-style country loaves with golden raisins, fennel & orange zest

Flour Blending Tips

For artisan breads, blend Fortissimo with Edison in a 70/30 ratio

Rouge de Bordeaux specialty flour

Varietal

100% Rouge de Bordeaux Hard Red Winter Wheat

Rouge de Bordeaux is an heirloom wheat that has been a favorite of French bakers for at least two centuries

Grown in

North Dakota

Responsible Conventional Farming

Flavors

Robust, earthy, reminiscent of cinnamon and chai, deep caramel notes

Aroma

Coffee and cacao notes, earthy

Texture

Soft, tender crumb with crisp crust

Color

Creamy white

Baking Properties

Crisp crust, open, moist textured crumb, hearty

Flour Specs:

Protein: 13 – 14%
Ash: .90 – 1.0
Moisture: 11 – 12%
Falling number: 325

Bakers’ Notes

Sourdough bread, flat breads, pancakes.

Flour Blending Tips

For sourdough breads and pancakes; blend Rouge de Bordeaux with Edison in a 90/10 ratio. The protein structure in heirloom grains is not as strong as modern wheats so Rouge de Bordeaux performs well blended with Yecora Rojo Type 65, Yecora Rojo Type 85, Edison and Organic Expresso flours.

Skagit 1109 specialty flour

Varietal

100% Skagit 1109 Hard Red Winter Wheat

Developed by WSU Bread Lab, Skagit 1109 wheat was developed specifically for the maritime climate of the coastal Pacific Northwest. This wheat offers unique flavor, high yield and disease resistance. Skagit 1109 is a modern landrace, meaning a distinct heritage grain variety that will continue to evolve in the field, adapting to the local environment.

Grown in

Skagit Valley, WA

Responsible Conventional Farming

Flavors

Rich, pronounced wheat flavor. Robust and mildly sweet flavor notes linger on the palette from the first bit to the last.

Aroma

Warm, butter, creamy aroma

Texture

Open, tender crumb

Color

Creamy white

Baking Properties

Rich caramel color, chewy crusts, good loft, more extensible than the higher protein hard red spring wheats.

Flour Specs:

Protein: 9.5-10.5%
Ash: .75 to .90
Moisture: 11-12%
Falling number: 340 to 360

Bakers’ Notes

Artisan breads, miche, crepes, pancakes, pie crusts and scones

“We made pie crust using 100% Skagit 1109 and it was out of this world flaky and crisp with a flavor that resembled brown sugar without adding any brown sugar.” –Jen, Tartine Bakery

Flour Blending Tips

For artisan breads, blend Skagit 1109 with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio.

Blends nicely with Cara Club Wheat Pastry flour for pastries and flaky pie crusts.

A Fresh Approach To Our Flour

Cairnspring Mills specializes in European style bread flours with more wheat bran and germ for deeper flavor, better nutrition and livelier baking character compared to U.S. commodity all-purpose flour. The Cairnspring team collaborates with artisan bakers, chefs and food professionals and delivers fresh flours that elevate the flavor, nutrition and character of their favorite recipes.

“With Cairnspring Mills just up the road, I’d been chomping at the bit to start working with the flours. When Kevin dropped off the first samples, I was baking with them next day. The hard red type 85 reminds me of flours I’ve used in France. The dough is more supple and tender, without being fragile or weak.There is added extensibility than what we’ve become accustomed to with our usual unbleached white flour, with no sacrifice to strength. So far, we’ve subbed in up to 50% of the hard red type 85 into our conventional breads both as preferment and in final dough. My bakers love this flour and so do I.”

-Scott Mangold , Owner of the Breadfarm, Bow, WA

“I want to tell you that working with you and your flour has had a significant effect on me. A renewed energy for critical and creative thought and practice for what I do has come into my life, and I want to thank you for helping make that happen.”

-Sean Hughes, Lead baker at Avenue Bread in Bellingham. He has been baking for more than 20 years.

cairnspring mills bread

Artisan Bread Flours

Organic Expresso artisan bread flour

Varietal

100% Organic Expresso Hard Red Spring Wheat

Expresso was developed as a rust-resistant varietal; seed was released in 2006.

Grown by

Walla Walla, WA;
Klamath Basin, OR

WSDA certified organic

Flavors

Earthy rich, subtle coffee and spice notes, mildly sweet

Aroma

Mild, earthy

Texture

Earthy, rich, hint of sweetness

Color

Creamy white

Baking Properties

Appetizing deep rich color/contrast, chewy crust, good loft

Flour Specs:

Protein: 12.5-13.5%
Ash: .75 – .90
Moisture: 11.5-12.5%
Falling number: 340-381

Bakers’ Notes

Artisan breads, ciabatta, pizza dough, pancake mix

Flour Blending Tips

For artisan breads, blend Organic Expresso with Whole Grain Expresso and Edison in a 50/25/25 ratio

Organic Expresso whole grain artisan bread flour

Varietal

100% Organic Expresso Hard Red Spring Wheat

Expresso was developed as a rust-resistant varietal; seed was released in 2006.

Grown by

Walla Walla, WA
Klamath Basin, OR

WSDA certified organic

Flavors

Earthy rich, subtle coffee and spice notes, mildly sweet

Aroma

Earthy, rich, hint of sweetness

Texture

Tender, open crumb

Color

Creamy white

Baking Properties

One of our most popular flours with artisan bakers Dark caramel color, chewy crust, good loft

Flour Specs:

Protein: 14%
Ash: 85-95
Moisture: 11.5-13%
Falling number: 340-380

Bakers’ Notes

Artisan breads, ciabatta, pizza dough, flatbreads, miche, baguettes.

Use Organic Expresso Whole Grain if you want a darker crumb and more flavor than all-purpose flours

Flour Blending Tips

Blends well with Yecora Rojo Type 65, Yecora Rojo Type 85, Edison, Skagit  1109 and Organic Expresso Flours

For organic artisan breads, blend Organic Expresso Whole Grain with Organic Edison and Organic Expresso in a 25/25/50 ratio

Yecora Rojo Type 65 artisan bread flour

Varietal

100% Yecora Rojo Hard Red Spring Wheat

Yecora Rojo was originally developed by the Maize and Wheat Improvement Center in cooperation with the Secretariat of Agriculture in Mexico. Yecora Rojo arrived in California in 1970 and introduced as a foundation seed in 1973 and 74.

Grown by

Wallace Farm, Hedlin Farm and Washington Bulb Company, Skagit Valley, WA

Winema Cooperative, Klamath Basin, OR

sunset

Responsible Conventional Farming

Flavors

Milder flavor profile than Trail Blazer with hints of vanilla and robust wheat flavor

Aroma

Mild, earthy

Texture

Soft, toothsome crumb

Color

Creamy white

type 65

Baking Properties

Good oven spring; lighter, tender, firm crumb

Flour Specs:
Protein: 12-13%
Ash: 65
Moisture: 12%
Falling number: 390

Bakers’ Notes

Lighter breads such as brioche, baguettes, pastries as well as cookies

Flour Blending Tips

Yecora Rojo Type 85 artisan bread flour

Varietal

100% Yecora Rojo Hard Red Spring Wheat

Yecora Rojo was originally developed by the Maize and Wheat Improvement Center in cooperation with the Secretariat of Agriculture in Mexico. Yecora Rojo arrived in California in 1970 and introduced as a foundation seed in 1973 and 74

Grown in

Skagit Valley, WA;
Klamath Basin, OR

yecora rojo 85

Responsible Conventional Farming

Flavors

Rich, complex, pure wheat flavor

Aroma

Nutty, earthy

Texture

Makes a soft, toothsome crumb and chewy crusts

tartine bread

Color

Creamy white

Baking Properties

Good loft, silky crumb, darker brown crust

Flour Specs:

Protein: 11-14%
Ash: .75-.90
Moisture: 12%
Falling number: 380

Bakers’ Notes

Very versatile, especially well-suited for artisan breads that require longer bulk fermentation time

Blend with pastry flour for added strength and extra wheat flavor

Makes delicious pancakes

Flour Blending Tips

For artisan loaves, Yecora Rojo Type 85 blends well with Whole Grain Expresso and Edison flours in a 50/25/25 ratio respectively

bread loaves

All Purpose Flours

Organic Edison all-purpose flour

Varietal

100% Organic Edison Hard White Spring Wheat

Edison was originally bred to grow in the marine Pacific Northwest climate by Bellingham native, English professor and wheat breeder Merrill Lewis who develops grains with a sense of place. The Edison varietal was further refined by the wheat scientists at the WSU Bread Lab and introduced to the market by Camas Country Mill.

Grown by

Skagit Valley Farms and Wallace Farms, Skagit Valley, WA; Williams at Hudson Bay Farm, Walla Walla, WA; Agency Lake, Klamath Basin, OR

Responsible Conventional Farming

Flavors

Mild, a bit nutty and sweet. Hard white spring wheats are sweeter than flours milled from hard red wheat like our Yecora Rojo Type 85, Skagit 1109 or Organic Expresso.

Aroma

Butter, mild fragrance, hint of sweetness, nutty, corn finish

Texture

Open, tender crumb

tartine bread

Color

Creamy white

flour texture

Baking Properties

Appealing crust color and contrast, oven spring, chewy crust

Flour Specs:

Protein: 11.0-12.5%
Ash: .75-.90
Moisture: 11 – 12%
Falling number: 340 to 380

Bakers’ Notes

Artisan breads, baguettes, pie dough, pastries, galettes, cookies, sweet doughs.

Flour Blending Tips

For artisan breads and sweet doughs, blend Edison with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio. Edison blends well with Cara Club Wheat pastry flour for pie crusts and galettes.

Edison all-purpose flour

Varietal

100% Edison Hard White Spring Wheat

Edison was originally bred to grow in marine climate by Bellingham native, English professor and wheat breeder Merrill Lewis who develops grains with a sense of place. The Edison varietal was further refined by the wheat scientists at the WSU Bread Lab.

Grown in

Skagit Valley, WA; Walla Walla, WA;
Klamath Basin, OR

Responsible Conventional Farming

Flavors

Mild, a bit nutty and sweet. Hard white spring wheats are sweeter than flours milled from hard red wheat like our Yecora Rojo Type 85, Skagit 1109 or Organic Expresso.

Aroma

Butter, mild fragrance, hint of sweetness, nutty, corn finish

Texture

Open, tender crumb

tartine bread

Color

Creamy white

flour texture

Baking Properties

Appealing crust color and contrast, oven spring, chewy crust

Flour Specs:

Protein: 11.0-12.5%
Ash: .75-.90
Moisture: 11 – 12%
Falling number: 340 to 380

Bakers’ Notes

Artisan breads, baguettes, pie dough, pastries, galettes, cookies, sweet doughs.

Flour Blending Tips

For artisan breads and sweet doughs, blend Edison with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio. Edison blends well with Cara Club Wheat pastry flour for pie crusts and galettes.

Pastry Flours

Cara Club Wheat pastry flour

Varietal

100% Cara Club Wheat

Developed by the USDA-ARS, with the Washington Agricultural Experiment Station and the Oregon Agricultural Experiment Station, this soft white winter wheat was first crossed in 1992. Cara club wheat seed was released in February 2007 after demonstrating high yield potential and strong disease resistance.

Grown in

Skagit Valley, WA

club wheat

Responsible Conventional Farming

Flavors

Creamy, buttery crumb

Aroma

Butter, mild fragrance, hint of sweetness, nutty,
corn finish

Texture

Melt-in-your mouth tenderness, fine texture, moist crumb in soft doughs

Color

Beautiful golden yellow color

Baking Properties

Reduced mixing and baking time

Flour Specs:

Protein: 7.5% -9.0%
Ash: .60 to .70
Moisture: 11% – 12%
Falling number: 340

Bakers’ Notes

Cookies, delicate fine cornmeal cookies, biscuits, steamed puddings, pound cakes, pancakes, waffles, pie pastries, Japanese sponge cakes. Works well with both savory and sweet applications

Flour Blending Tips

For sweet yeast doughs, blend Cara Club Wheat with Edison or Skagit 1109. For beautiful galette and pie dough, blend Cara Club Wheat pastry flour with our Edison or Skagit 1109 flour in a 50/50 ratio.

Valley Cream

Organic JD Club Wheat pastry flour

Varietal

100% Organic JD Club Wheat

Developed by wheat breeder Kim Kidwell at Washington State University, this soft white winter wheat has excellent milling and baking qualities, high yield and strong disease resistance, which makes it an excellent choice for organic farmers in the Pacific Northwest.

Grown in

Skagit Valley, WA;
Klamath Basin, OR

WSDA certified organic

Responsible Conventional Farming

Flavors

Buttery and mild

Aroma

Sweet, mild, buttery

Texture

Very tender crumb and flaky crusts

Color

Creamy

Baking Properties

Beautiful golden color and flakey crusts on pastries; tender crumb in biscuits and cakes

Flour Specs:

Protein: 7.5-9.5%
Ash: .60-.70
Moisture: 11.5-13%
Falling number: 340-391

Bakers’ Notes

Pancakes, scones, cinnamon rolls, sponge cakes, pie crust, cookies

Flour Blending Tips

For beautiful galette and pie dough, blend Organic JD Club Wheat pastry flour with our Organic Edison all-purpose flour in a 50/50 ratio

Specialty Flours non-Wheat

Gazelle Rye specialty flour

Varietal

100% Gazelle Rye

Gazelle Rye was developed by the Department of Crop Science, University of Saskatchewan, Saskatoon, Canada. Gazelle rye berries are large and plump and performs well in northwestern climates.

Grown in

Skagit Valley, WA

Responsible Conventional Farming

Flavors

Palette-pleasing rye flavor. Melts in your mouth with warm, earthy notes. When added to our other wheat flours, it adds a distinctive richness to baked goods.

Aroma

Nutty, rustic, robust, reminiscent of Danish breads

Texture

Tender crumb and perfect for sandwich bread

Color

Creamy white with a hint of blue and gray

Baking Properties

Appealing color, great crust, good chew and crunch

Flour Specs:

Protein: 9.0-10.0%
Ash: .75 – .90
Moisture: 12%
Falling number: 220

Bakers’ Notes

Artisan breads, Danish style rye breads, cookies, rye tarts and crusts

Flour Blending Tips

For flavorful European-style breads and rolls, blend Gazelle Rye with Edison in a 20/80 ratio or with Yecora Rojo Type 85 in a 20/80 ratio

Organic Buckwheat whole grain specialty flour

Varietal

100% Organic Buckwheat
Processed in a facility that also processes wheat.

Wild buckwheat originated in China and then was domesticated across Southeast Asia. Related to sorrel and rhubarb, buckwheat is not a grain. It is grown for its seeds which are a rich source of protein, fiber, and B vitamins.

Grown in

Skagit Valley, WA

WSDA certified organic

Flavors

Robust, earthy flavor reminiscent of toasted bread.

Aroma

Earthy

Texture

Tender and soft

Color

Darker gray brown

Baking Properties

Tasty addition or substitute for wheat flour in cookies, brownies and breads. Because it’s gluten-free, Organic Buckwheat flour performs best when blended with wheat flour in most applications

Flour Specs:

Protein: 13 to 15.0%
Ash: NA
Moisture: 11.5-13%
Falling number: NA

Bakers’ Notes

Crepes, blinis, soba noodles and cookies, apple and date scones

Flour Blending Tips

For pancake mix, blend Organic Buckwheat flour with Teff
in a 50/50 ratio.

Organic Koto Buckwheat specialty flour

Varietal

100% Organic Koto Buckwheat
Processed in a facility that also processes wheat.

Wild buckwheat originated in China and then was domesticated across Southeast Asia. Related to sorrel and rhubarb, buckwheat is not a grain. It is grown for its seeds which are a rich source of protein, fiber, and B vitamins.

Grown in

Skagit Valley, WA

WSDA certified organic

Flavors

Robust, earthy flavor reminiscent of toasted bread.

Aroma

Earthy

Texture

Tender

Color

Lighter gray brown

Baking Properties

More of the hull is extracted so this is lighter in color than Buckwheat whole grain flour. Tasty addition or substitute for wheat flour in cookies, brownies and breads. Because buckwheat is gluten-free, it performs best when blended with wheat flour in most applications.

Flour Specs:

Protein: 15.0%
Ash: NA
Moisture: 11.5-13%
Falling number: NA

Bakers’ Notes

Crepes, blinis, soba noodles and cookies

Teff specialty flour

Varietal

100% Teff
Processed in a facility that also processes wheat.

Teff is the edible seed of annual bunchgrass, believed to be one of the first plants domesticated in the Ethiopian highlands, sometime between 4000 and 1000 B.C. Ground teff is used to make Injera flatbreads and is used in a variety of baked goods. Tiny teff seeds are packed with nutrition: high in protein, calcium, fiber and iron.

Grown in

Willamette Valley, OR

Flavors

Rich and earthy. When fermented for injera, Teff develops appealing, strong sour and nutty flavors.

Aroma

Earthy, nutty

Texture

Finely stone ground and mildly coarse

Color

Light brown

Baking Properties

Rich brown color, tangy and robust fermented flavors, deep earthy aroma

Flour Specs:

Protein: 13.5- 14.0%
Ash: 1.5-1.7
Moisture: 12-13%
Falling number: NA

Bakers’ Notes

Main ingredient of Ethiopian injera. Can also add deep flavor to flatbreads, pancakes, breads and biscuits.

Flour Blending Tips

For excellent pancake mix, blend Teff flour with Buckwheat flour in a 50/50 ratio.

Specialty Flours Wheat

Fortissimo Durum specialty flour

Varietal

100% Fortissimo Durum wheat

Durum was developed from the ancient wheat, emmer, grown in Central Europe and the Near East, dating back to 7000 BC. Durum wheat is most commonly used to make dried pasta as well as pizza dough. Coarsely ground durum wheat is made into semolina, used for couscous and tabbouleh, favorite foods from the Middle East. Durum wheat is the hardest wheat variety and is high in protein and gluten which remain encased in the hard endosperm.

Grown in

Willamette Valley, OR

Responsible Conventional Farming

Flavors

Earthy, nutty, sweet and rich

Aroma

Nutty, comforting

Texture

Fine soft crumb

Color

Golden yellow

Baking Properties

Appealing deep golden color notes, delicious chewy crust, good loft

Flour Specs:

Protein: 13.0-14.0%
Ash: .90 -1.10
Moisture: 11.5-13%
Falling number: 350

Bakers’ Notes

We grind our durum finer than semolina yet not as fine as 00. It is ideal for pasta, pizza dough, and rustic breads and Sicilian-style country loaves with golden raisins, fennel & orange zest

Flour Blending Tips

For artisan breads, blend Fortissimo with Edison in a 70/30 ratio

Rouge de Bordeaux specialty flour

Varietal

100% Rouge de Bordeaux Hard Red Winter Wheat

Rouge de Bordeaux is an heirloom wheat that has been a favorite of French bakers for at least two centuries

Grown in

North Dakota

Responsible Conventional Farming

Flavors

Robust, earthy, reminiscent of cinnamon and chai, deep caramel notes

Aroma

Coffee and cacao notes, earthy

Texture

Soft, tender crumb with crisp crust

Color

Creamy white

Baking Properties

Crisp crust, open, moist textured crumb, hearty

Flour Specs:

Protein: 13 – 14%
Ash: .90 – 1.0
Moisture: 11 – 12%
Falling number: 325

Bakers’ Notes

Sourdough bread, flat breads, pancakes.

Flour Blending Tips

For sourdough breads and pancakes; blend Rouge de Bordeaux with Edison in a 90/10 ratio. The protein structure in heirloom grains is not as strong as modern wheats so Rouge de Bordeaux performs well blended with Yecora Rojo Type 65, Yecora Rojo Type 85, Edison and Organic Expresso flours.

Skagit 1109 specialty flour

Varietal

100% Skagit 1109 Hard Red Winter Wheat

Developed by WSU Bread Lab, Skagit 1109 wheat was developed specifically for the maritime climate of the coastal Pacific Northwest. This wheat offers unique flavor, high yield and disease resistance. Skagit 1109 is a modern landrace, meaning a distinct heritage grain variety that will continue to evolve in the field, adapting to the local environment.

Grown in

Skagit Valley, WA

Responsible Conventional Farming

Flavors

Rich, pronounced wheat flavor. Robust and mildly sweet flavor notes linger on the palette from the first bit to the last.

Aroma

Warm, butter, creamy aroma

Texture

Open, tender crumb

Color

Creamy white

Baking Properties

Rich caramel color, chewy crusts, good loft, more extensible than the higher protein hard red spring wheats.

Flour Specs:

Protein: 9.5-10.5%
Ash: .75 to .90
Moisture: 11-12%
Falling number: 340 to 360

Bakers’ Notes

Artisan breads, miche, crepes, pancakes, pie crusts and scones

“We made pie crust using 100% Skagit 1109 and it was out of this world flaky and crisp with a flavor that resembled brown sugar without adding any brown sugar.” –Jen, Tartine Bakery

Flour Blending Tips

For artisan breads, blend Skagit 1109 with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio.

Blends nicely with Cara Club Wheat Pastry flour for pastries and flaky pie crusts.

A Fresh Approach To Our Flour

Cairnspring Mills specializes in European style bread flours with more wheat bran and germ for deeper flavor, better nutrition and livelier baking character compared to U.S. commodity all-purpose flour. The Cairnspring team collaborates with artisan bakers, chefs and food professionals and delivers fresh flours that elevate the flavor, nutrition and character of their favorite recipes.

“With Cairnspring Mills just up the road, I’d been chomping at the bit to start working with the flours. When Kevin dropped off the first samples, I was baking with them next day. The hard red type 85 reminds me of flours I’ve used in France. The dough is more supple and tender, without being fragile or weak.There is added extensibility than what we’ve become accustomed to with our usual unbleached white flour, with no sacrifice to strength. So far, we’ve subbed in up to 50% of the hard red type 85 into our conventional breads both as preferment and in final dough. My bakers love this flour and so do I.”

-Scott Mangold , Owner of the Breadfarm, Bow, WA

“I want to tell you that working with you and your flour has had a significant effect on me. A renewed energy for critical and creative thought and practice for what I do has come into my life, and I want to thank you for helping make that happen.”

-Sean Hughes, Lead baker at Avenue Bread in Bellingham. He has been baking for more than 20 years.

cairnspring mills bread

Artisan Bread Flours

Organic Expresso artisan bread flour

Varietal

100% Organic Expresso Hard Red Spring Wheat

Expresso was developed as a rust-resistant varietal; seed was released in 2006.

Grown by

Walla Walla, WA;
Klamath Basin, OR

WSDA certified organic

Flavors

Earthy rich, subtle coffee and spice notes, mildly sweet

Aroma

Mild, earthy

Texture

Earthy, rich, hint of sweetness

Color

Creamy white

Baking Properties

Appetizing deep rich color/contrast, chewy crust, good loft

Flour Specs:

Protein: 12.5-13.5%
Ash: .75 – .90
Moisture: 11.5-12.5%
Falling number: 340-381

Bakers’ Notes

Artisan breads, ciabatta, pizza dough, pancake mix

Flour Blending Tips

For artisan breads, blend Organic Expresso with Whole Grain Expresso and Edison in a 50/25/25 ratio

Organic Expresso whole grain artisan bread flour

Varietal

100% Organic Expresso Hard Red Spring Wheat

Expresso was developed as a rust-resistant varietal; seed was released in 2006.

Grown by

Walla Walla, WA
Klamath Basin, OR

WSDA certified organic

Flavors

Earthy rich, subtle coffee and spice notes, mildly sweet

Aroma

Earthy, rich, hint of sweetness

Texture

Tender, open crumb
Color

Creamy white

Baking Properties

One of our most popular flours with artisan bakers Dark caramel color, chewy crust, good loft

Flour Specs:

Protein: 14%
Ash: 85-95
Moisture: 11.5-13%
Falling number: 340-380

Bakers’ Notes

Artisan breads, ciabatta, pizza dough, flatbreads, miche, baguettes.

Use Organic Expresso Whole Grain if you want a darker crumb and more flavor than all-purpose flours

Flour Blending Tips

Blends well with Yecora Rojo Type 65, Yecora Rojo Type 85, Edison, Skagit  1109 and Organic Expresso Flours

For organic artisan breads, blend Organic Expresso Whole Grain with Organic Edison and Organic Expresso in a 25/25/50 ratio

Yecora Rojo Type 65 artisan bread flour

Varietal

100% Yecora Rojo Hard Red Spring Wheat

Yecora Rojo was originally developed by the Maize and Wheat Improvement Center in cooperation with the Secretariat of Agriculture in Mexico. Yecora Rojo arrived in California in 1970 and introduced as a foundation seed in 1973 and 74.

Grown by

Wallace Farm, Hedlin Farm and Washington Bulb Company, Skagit Valley, WA

Winema Cooperative, Klamath Basin, OR

sunset

Responsible Conventional Farming

Flavors

Milder flavor profile than Trail Blazer with hints of vanilla and robust wheat flavor

Aroma

Mild, earthy

Texture

Soft, toothsome crumb
Color

Creamy white

type 65

Baking Properties

Good oven spring; lighter, tender, firm crumb

Flour Specs:
Protein: 12-13%
Ash: 65
Moisture: 12%
Falling number: 390

Bakers’ Notes

Lighter breads such as brioche, baguettes, pastries as well as cookies

Flour Blending Tips

Yecora Rojo Type 85 artisan bread flour

Varietal

100% Yecora Rojo Hard Red Spring Wheat

Yecora Rojo was originally developed by the Maize and Wheat Improvement Center in cooperation with the Secretariat of Agriculture in Mexico. Yecora Rojo arrived in California in 1970 and introduced as a foundation seed in 1973 and 74

Grown in

Skagit Valley, WA;
Klamath Basin, OR

yecora rojo 85

Responsible Conventional Farming

Flavors

Rich, complex, pure wheat flavor

Aroma

Nutty, earthy

Texture

Makes a soft, toothsome crumb and chewy crusts

tartine bread
Color

Creamy white

Baking Properties

Good loft, silky crumb, darker brown crust

Flour Specs:

Protein: 11-14%
Ash: .75-.90
Moisture: 12%
Falling number: 380

Bakers’ Notes

Very versatile, especially well-suited for artisan breads that require longer bulk fermentation time

Blend with pastry flour for added strength and extra wheat flavor

Makes delicious pancakes

Flour Blending Tips

For artisan loaves, Yecora Rojo Type 85 blends well with Whole Grain Expresso and Edison flours in a 50/25/25 ratio respectively

bread loaves

All Purpose Flours

Organic Edison all-purpose flour

Varietal

100% Organic Edison Hard White Spring Wheat

Edison was originally bred to grow in the marine Pacific Northwest climate by Bellingham native, English professor and wheat breeder Merrill Lewis who develops grains with a sense of place. The Edison varietal was further refined by the wheat scientists at the WSU Bread Lab and introduced to the market by Camas Country Mill.

Grown by

Skagit Valley Farms and Wallace Farms, Skagit Valley, WA; Williams at Hudson Bay Farm, Walla Walla, WA; Agency Lake, Klamath Basin, OR

Responsible Conventional Farming

Flavors

Mild, a bit nutty and sweet. Hard white spring wheats are sweeter than flours milled from hard red wheat like our Yecora Rojo Type 85, Skagit 1109 or Organic Expresso.

Aroma

Butter, mild fragrance, hint of sweetness, nutty, corn finish

Texture

Open, tender crumb

tartine bread
Color

Creamy white

flour texture

Baking Properties

Appealing crust color and contrast, oven spring, chewy crust

Flour Specs:

Protein: 11.0-12.5%
Ash: .75-.90
Moisture: 11 – 12%
Falling number: 340 to 380

Bakers’ Notes

Artisan breads, baguettes, pie dough, pastries, galettes, cookies, sweet doughs.

Flour Blending Tips

For artisan breads and sweet doughs, blend Edison with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio. Edison blends well with Cara Club Wheat pastry flour for pie crusts and galettes.

Edison all-purpose flour

Varietal

100% Edison Hard White Spring Wheat

Edison was originally bred to grow in marine climate by Bellingham native, English professor and wheat breeder Merrill Lewis who develops grains with a sense of place. The Edison varietal was further refined by the wheat scientists at the WSU Bread Lab.

Grown in

Skagit Valley, WA; Walla Walla, WA;
Klamath Basin, OR

Responsible Conventional Farming

Flavors

Mild, a bit nutty and sweet. Hard white spring wheats are sweeter than flours milled from hard red wheat like our Yecora Rojo Type 85, Skagit 1109 or Organic Expresso.

Aroma

Butter, mild fragrance, hint of sweetness, nutty, corn finish

Texture

Open, tender crumb

tartine bread
Color

Creamy white

flour texture

Baking Properties

Appealing crust color and contrast, oven spring, chewy crust

Flour Specs:

Protein: 11.0-12.5%
Ash: .75-.90
Moisture: 11 – 12%
Falling number: 340 to 380

Bakers’ Notes

Artisan breads, baguettes, pie dough, pastries, galettes, cookies, sweet doughs.

Flour Blending Tips

For artisan breads and sweet doughs, blend Edison with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio. Edison blends well with Cara Club Wheat pastry flour for pie crusts and galettes.

Pastry Flours

Cara Club Wheat pastry flour

Varietal

100% Cara Club Wheat

Developed by the USDA-ARS, with the Washington Agricultural Experiment Station and the Oregon Agricultural Experiment Station, this soft white winter wheat was first crossed in 1992. Cara club wheat seed was released in February 2007 after demonstrating high yield potential and strong disease resistance.

Grown in

Skagit Valley, WA

club wheat

Responsible Conventional Farming

Flavors

Creamy, buttery crumb

Aroma

Butter, mild fragrance, hint of sweetness, nutty,
corn finish

Texture

Melt-in-your mouth tenderness, fine texture, moist crumb in soft doughs
Color

Beautiful golden yellow color

Baking Properties

Reduced mixing and baking time

Flour Specs:

Protein: 7.5% -9.0%
Ash: .60 to .70
Moisture: 11% – 12%
Falling number: 340

Bakers’ Notes

Cookies, delicate fine cornmeal cookies, biscuits, steamed puddings, pound cakes, pancakes, waffles, pie pastries, Japanese sponge cakes. Works well with both savory and sweet applications

Flour Blending Tips

For sweet yeast doughs, blend Cara Club Wheat with Edison or Skagit 1109. For beautiful galette and pie dough, blend Cara Club Wheat pastry flour with our Edison or Skagit 1109 flour in a 50/50 ratio.

Valley Cream

Organic JD Club Wheat pastry flour

Varietal

100% Organic JD Club Wheat

Developed by wheat breeder Kim Kidwell at Washington State University, this soft white winter wheat has excellent milling and baking qualities, high yield and strong disease resistance, which makes it an excellent choice for organic farmers in the Pacific Northwest.

Grown in

Skagit Valley, WA;
Klamath Basin, OR

WSDA certified organic

Responsible Conventional Farming

Flavors

Buttery and mild

Aroma

Sweet, mild, buttery

Texture

Very tender crumb and flaky crusts
Color

Creamy

Baking Properties

Beautiful golden color and flakey crusts on pastries; tender crumb in biscuits and cakes

Flour Specs:

Protein: 7.5-9.5%
Ash: .60-.70
Moisture: 11.5-13%
Falling number: 340-391

Bakers’ Notes

Pancakes, scones, cinnamon rolls, sponge cakes, pie crust, cookies

Flour Blending Tips

For beautiful galette and pie dough, blend Organic JD Club Wheat pastry flour with our Organic Edison all-purpose flour in a 50/50 ratio

Specialty Flours non-Wheat

Gazelle Rye specialty flour

Varietal

100% Gazelle Rye

Gazelle Rye was developed by the Department of Crop Science, University of Saskatchewan, Saskatoon, Canada. Gazelle rye berries are large and plump and performs well in northwestern climates.

Grown in

Skagit Valley, WA

Responsible Conventional Farming

Flavors

Palette-pleasing rye flavor. Melts in your mouth with warm, earthy notes. When added to our other wheat flours, it adds a distinctive richness to baked goods.

Aroma

Nutty, rustic, robust, reminiscent of Danish breads

Texture

Tender crumb and perfect for sandwich bread
Color

Creamy white with a hint of blue and gray

Baking Properties

Appealing color, great crust, good chew and crunch

Flour Specs:

Protein: 9.0-10.0%
Ash: .75 – .90
Moisture: 12%
Falling number: 220

Bakers’ Notes

Artisan breads, Danish style rye breads, cookies, rye tarts and crusts

Flour Blending Tips

For flavorful European-style breads and rolls, blend Gazelle Rye with Edison in a 20/80 ratio or with Yecora Rojo Type 85 in a 20/80 ratio

Organic Buckwheat whole grain specialty flour

Varietal

100% Organic Buckwheat
Processed in a facility that also processes wheat.

Wild buckwheat originated in China and then was domesticated across Southeast Asia. Related to sorrel and rhubarb, buckwheat is not a grain. It is grown for its seeds which are a rich source of protein, fiber, and B vitamins.

Grown in

Skagit Valley, WA

WSDA certified organic

Flavors

Robust, earthy flavor reminiscent of toasted bread.
Aroma

Earthy

Texture

Tender and soft

Color

Darker gray brown

Baking Properties

Tasty addition or substitute for wheat flour in cookies, brownies and breads. Because it’s gluten-free, Organic Buckwheat flour performs best when blended with wheat flour in most applications

Flour Specs:

Protein: 13 to 15.0%
Ash: NA
Moisture: 11.5-13%
Falling number: NA

Bakers’ Notes

Crepes, blinis, soba noodles and cookies, apple and date scones

Flour Blending Tips

For pancake mix, blend Organic Buckwheat flour with Teff
in a 50/50 ratio.

Organic Koto Buckwheat specialty flour

Varietal

100% Organic Koto Buckwheat
Processed in a facility that also processes wheat.

Wild buckwheat originated in China and then was domesticated across Southeast Asia. Related to sorrel and rhubarb, buckwheat is not a grain. It is grown for its seeds which are a rich source of protein, fiber, and B vitamins.

Grown in

Skagit Valley, WA

WSDA certified organic

Flavors

Robust, earthy flavor reminiscent of toasted bread.
Aroma

Earthy

Texture

Tender

Color

Lighter gray brown

Baking Properties

More of the hull is extracted so this is lighter in color than Buckwheat whole grain flour. Tasty addition or substitute for wheat flour in cookies, brownies and breads. Because buckwheat is gluten-free, it performs best when blended with wheat flour in most applications.

Flour Specs:

Protein: 15.0%
Ash: NA
Moisture: 11.5-13%
Falling number: NA

Bakers’ Notes

Crepes, blinis, soba noodles and cookies

Teff specialty flour

Varietal

100% Teff
Processed in a facility that also processes wheat.

Teff is the edible seed of annual bunchgrass, believed to be one of the first plants domesticated in the Ethiopian highlands, sometime between 4000 and 1000 B.C. Ground teff is used to make Injera flatbreads and is used in a variety of baked goods. Tiny teff seeds are packed with nutrition: high in protein, calcium, fiber and iron.

Grown in

Willamette Valley, OR

Flavors

Rich and earthy. When fermented for injera, Teff develops appealing, strong sour and nutty flavors.

Aroma

Earthy, nutty

Texture

Finely stone ground and mildly coarse
Color

Light brown

Baking Properties

Rich brown color, tangy and robust fermented flavors, deep earthy aroma

Flour Specs:

Protein: 13.5- 14.0%
Ash: 1.5-1.7
Moisture: 12-13%
Falling number: NA

Bakers’ Notes

Main ingredient of Ethiopian injera. Can also add deep flavor to flatbreads, pancakes, breads and biscuits.

Flour Blending Tips

For excellent pancake mix, blend Teff flour with Buckwheat flour in a 50/50 ratio.

Specialty Flours Wheat

Fortissimo Durum specialty flour

Varietal

100% Fortissimo Durum wheat

Durum was developed from the ancient wheat, emmer, grown in Central Europe and the Near East, dating back to 7000 BC. Durum wheat is most commonly used to make dried pasta as well as pizza dough. Coarsely ground durum wheat is made into semolina, used for couscous and tabbouleh, favorite foods from the Middle East. Durum wheat is the hardest wheat variety and is high in protein and gluten which remain encased in the hard endosperm.

Grown in

Willamette Valley, OR

Responsible Conventional Farming

Flavors

Earthy, nutty, sweet and rich

Aroma

Nutty, comforting

Texture

Fine soft crumb
Color

Golden yellow

Baking Properties

Appealing deep golden color notes, delicious chewy crust, good loft

Flour Specs:

Protein: 13.0-14.0%
Ash: .90 -1.10
Moisture: 11.5-13%
Falling number: 350

Bakers’ Notes

We grind our durum finer than semolina yet not as fine as 00. It is ideal for pasta, pizza dough, and rustic breads and Sicilian-style country loaves with golden raisins, fennel & orange zest

Flour Blending Tips

For artisan breads, blend Fortissimo with Edison in a 70/30 ratio

Rouge de Bordeaux specialty flour

Varietal

100% Rouge de Bordeaux Hard Red Winter Wheat

Rouge de Bordeaux is an heirloom wheat that has been a favorite of French bakers for at least two centuries

Grown in

North Dakota

Responsible Conventional Farming

Flavors

Robust, earthy, reminiscent of cinnamon and chai, deep caramel notes

Aroma

Coffee and cacao notes, earthy

Texture

Soft, tender crumb with crisp crust
Color

Creamy white

Baking Properties

Crisp crust, open, moist textured crumb, hearty

Flour Specs:

Protein: 13 – 14%
Ash: .90 – 1.0
Moisture: 11 – 12%
Falling number: 325

Bakers’ Notes

Sourdough bread, flat breads, pancakes.

Flour Blending Tips

For sourdough breads and pancakes; blend Rouge de Bordeaux with Edison in a 90/10 ratio. The protein structure in heirloom grains is not as strong as modern wheats so Rouge de Bordeaux performs well blended with Yecora Rojo Type 65, Yecora Rojo Type 85, Edison and Organic Expresso flours.

Skagit 1109 specialty flour

Varietal

100% Skagit 1109 Hard Red Winter Wheat

Developed by WSU Bread Lab, Skagit 1109 wheat was developed specifically for the maritime climate of the coastal Pacific Northwest. This wheat offers unique flavor, high yield and disease resistance. Skagit 1109 is a modern landrace, meaning a distinct heritage grain variety that will continue to evolve in the field, adapting to the local environment.

Grown in

Skagit Valley, WA

Responsible Conventional Farming

Flavors

Rich, pronounced wheat flavor. Robust and mildly sweet flavor notes linger on the palette from the first bit to the last.

Aroma

Warm, butter, creamy aroma

Texture

Open, tender crumb
Color

Creamy white

Baking Properties

Rich caramel color, chewy crusts, good loft, more extensible than the higher protein hard red spring wheats.

Flour Specs:

Protein: 9.5-10.5%
Ash: .75 to .90
Moisture: 11-12%
Falling number: 340 to 360

Bakers’ Notes

Artisan breads, miche, crepes, pancakes, pie crusts and scones

“We made pie crust using 100% Skagit 1109 and it was out of this world flaky and crisp with a flavor that resembled brown sugar without adding any brown sugar.” –Jen, Tartine Bakery

Flour Blending Tips

For artisan breads, blend Skagit 1109 with Organic Expresso in a 90/10 ratio or with Yecora Rojo Type 85 in a 90/10 ratio.

Blends nicely with Cara Club Wheat Pastry flour for pastries and flaky pie crusts.