Image by Pat Whelen


Image by Immo Wegmann


Wheat flour type 500 is characterized by fine granulation and gluten content that is of excellent quality with excellent absorption of water and swelling. The favorable technological characteristics of this flour allow for its universal application, both for salty and sweet dough.

Image by Hamza Madrid


We deal in

Hard Red Winter: (Texas, Oklahoma, Kansas, Colorado and Nebraska) and is scattered a bit in other states, as well. It’s an extremely versatile wheat that is great for bread and all-purpose flour; 

Hard Red Spring: (Montana, South Dakota, North Dakota and Minnesota). Great for designer breads, bagels, croissants and more; 

Soft Red Winter: Typically east of the Mississippi River. Used for cookies, crackers, pretzels and pastries; 

Soft White: Pacific Northwest (Washington, Oregon and Idaho) its home. Creates cakes, pastries and Middle Eastern flatbreads.

Hard White: Hard white shares its territory with Hard Red Winter wheat, but is grown on a much smaller scale. Tortillas and flatbreads.

Durum: grown primarily in Montana and North Dakota with a smidge grown in Arizona, California and South Dakota. This wheat has a high protein / gluten content for pasta. 



We import foreign spirits, and arrange exports of American spirits and spirit trading from America and to over 50 countries.