ConAgra Mills

Premium Multi-Use Flours & Innovative Whole Grains

It’s the basic truth of baking: the foundation of any first-rate baked good is a first-rate flour. That’s why bakers build their operations on a foundation of ConAgra Mills’ time-tested products. After all, our bakery flours are anything but basic. Whether your goal is to make the country’s best hot dog bun, a hand-formed artisan baguette or the thinnest pizza crust around, we’ll provide you with the flour with just the right specifications and performance.

 

Products

Kyrol^®  & Full Power^®

Kyrol and Full Power are premium high-quality flours milled form cleaned, sound hard red wheat. At 14% protein, Kyrol and Full Power are the right flour with the right specifications and performance for hearth breads, hard and Kaiser rolls, bagels, Europen crusty breads, rye breads and thin-crust pizza dough.

 

  

King Midas Special^®

King Midas Special is a premium-quality bakers’ flour milled from cleaned, sound hard red wheat. At 12.6% protein, King Midas Special is perfect for applications such as hearth breads, hard and Kaiser rolls, European crusty breads, specialty pan breads, hamburger and hot dog buns, thin- and thick-crust pizza dough, English muffins, pretzels, bagels and croissants. 

 

 

   

Minnesota Girl^®

Premium-quality bakers flour milled from cleaned, sound hard red wheat, Minnesota Girl is great for all varieties of white bread, specialty pan breads, hamburger and hot dog buns, dinner and soft rolls, Danishes, sweet dough, pizza dough, breadsticks, tortillas and flat breads, pretzels, yeast-raised doughnuts, batters and breadings. Minnesota Girl has a protein level of 11.8%.

 

 

 

Ultragrain^®

Ultragrain is the revolutionary, all-natural 100% whole wheat flour with the taste, texture and appearance of white flour. Milled from specially selected white wheat into an ultra-fine flour, Ultragrain provides whole grain nutrition with refined flour appeal in any product, rising to the challenge in any product from bread and pasta to pizza and snacks – even to laminated dough applications like puff pastries and croissants. Ultragrain Hard has a 12% protein level and is best for applications such as breads, bagels, soft pretzels, pizza dough, pastas, tortillas, biscuits, batters and breadings. With a 9% protein level, use Ultragrain Soft for applications like cakes, cookies, crackers and pastries.

 

 

Flour 101

Wheat Kernel

The wheat kernel is made up of three components:

-       Bran Coat: makes up 15% of the wheat kernel; contains fiber, vitamins and minerals.

-       Germ: 2% of the wheat kernel; makes wheat germ.

-       Endosperm: 83% of the wheat kernel; source of white flour.

Whole Wheat Flour contains all three components of the wheat kernel – the bran, germ and endosperm.
White flour is made up of only the endosperm.

 

 

Wheat Types

• Soft Red Winter
  Grown in eastern U.S.  Low in protein. Used for flat bread, cakes, pastries and cracker.
• Hard Red Winter
  Grown in central United States.  High in protein, strong in gluten.  Used for yeast breads and hard rolls.
• Hard Red Spring
  Grown in north central United States.  Highest in protein.  Used in yeast breads and hard rolls.
• Durum
  Grown in North Dakota and Montana.  Used for production of macaroni and spaghetti.
• Hard White
  Small quantity grown in California.  Used in yeast bread, hard rolls and noodles.
• Soft White
  Grown in the Northwest.  Low in protein.  Used for flat breads, cakes, pastries, crackers and noodles.
• Platte Wheat
  Grown in the Platte River Valley – proprietary wheat developed and grown by ConAgra Mills to be used in the new Ultragrain products

 

 

 

Flour Definitions

• Protein
  The most common measure of the gluten content (not quality) and its resulting flour.  Protein is the most accepted standard for flour prices and grades
• Moisture
  The amount of water present in the flour after milling, typically 14%.
• Ash
  The mineral content left after “burning” the flour sample.  Highest concentration of ash is in the bran.  Ash is used as a general indicator of bran content.
• Gluten
  Wheat proteins that, when mixed with water, allow the retention of gas to produce leavened baked products.
• Absorption
  The amount of water that will be taken up by flour to produce the desired dough consistency and performance.
• Patent
  A term used to describe lower ash flour.

 

Flour Grades & Applications

Cake & Pastry

Protein: 8%-9%

Applications: cakes, pastries, pie crusts, crackers

 

All Purpose H&R 

Protein: 10%-11%

Applications: cookies, gravies, breading, muffins, biscuits, pancakes, brownies

 

Traditional Bread 

Protein: 11%-12.5%

Applications: pan breads, sweet doughs, yeast raised donuts, soft rolls, Danish, croissants

 

Pizza/Hearth Style Bread 

Protein: 12.5%-13.5%

Applications: thick crust pizza, Kaiser rolls, hearth breads, specialty and variety breads

 

High Gluten 

Protein: 13%-14%

Applications: bagels, thick crust pizza, Kaiser rolls, hearth breads

 

Flour Treatments

Bleach
Benzoyl Peroxide is added to remove the natural creamy yellow color of flour, producing a whiter flour.  It has no effect on the baking performance of the flour.

Enrichment
Nutrients (B vitamins, iron, folic acid) are added to replace that which is lost in the milling process.  It has no effect on the baking performance of the flour.

Potassium Bromate/Ascorbic Acid
Maturing agents which improve flour’s bread making performance.  It strengthens the dough forming properties, improves dough gas retention and increases dough volume.

 

Malted Barley/Fungal Alpha Amylase
Provides enzymes to supplement the naturally occurring wheat enzymes.  They convert starch into fermentable sugars.  Yeast converts the sugars to carbon dioxide and alcohol during the fermentation process.

 

Flour 101 Video

Visit www.conagramills.com to watch our Flour 101 videos and learn more about the wheat kernel, wheat classes, the milling process, product evaluation, flour types, treatments and additives and more.

 

 

The Complete Package
If your product demands it, we can mill it.

As the industry’s leading flour supplier and innovator, we offer our customers more than high-quality ingredients. We offer the most comprehensive selection of premium multi-use flours, whole grain ingredients and customized multigrain blends, all with the promise of reliability, consistency and quality. We are on the cutting-edge of consumer trends, staying one step ahead of the market to provide you with the flour ingredients you need to meet consumer demand and stay at the leading edge. We strive to provide you with products that allow you to win with your customers.

 

ConAgra Mills.
Premium Multi-Use Flours and Innovative Whole Grains.
www.conagramills.com.