Professional bakery flour

What matters most to professional bakers is the consistency of their ingredients. King Arthur Baking Company ensures that our products adhere to the tightest tolerances in the milling industry. King Arthur Baking products are packed under kosher supervision.

At King Arthur Baking our mission goes beyond simply providing you with great products. We back all of our products with a knowledgeable and experienced sales team, all of whom have extensive baking backgrounds. They share your passion for quality baking, and want to make sure that each product meets your every expectation.

Call us for assistance: (877) 523-5687 (877 KAFLOUR)

Bakery Flour Sales

Signature Flours

Sir Galahad

11.7% Protein | .50% Ash | Malted, Enriched

This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.

50lb. #12050


Special Patent

12.7% Protein | .50% Ash | Malted, Enriched

This "short patent" is a classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. Provides good tolerance and oven spring and is ideal for hearth breads, pan breads, and buns. Also works well for yeasted breakfast pastries.

25lb. #11025 | 50lb. #11050


Type 00 Flour

11% Protein | .54% Ash

This silky smooth flour is made from select US wheats. It provides the strength and extensibility required for pizza dough that yields authentic Neapolitan pizza crusts. Optimized for baking at high temperatures to produce the perfect blend of crispness and chew, with the puffy, leopard-spotted cornicione that enthusiasts expect.

50lb. #205105


Sir Lancelot

14% Protein | .52% Ash | Malted, Enriched

A true high-gluten flour milled from the highest protein spring wheat. Use when strength is the priority; gives you high volume and extra chew. Perfect for authentic NY-style pizza and bagels as well as adding strength to formulas high in whole grains.

50lb. #13050


West Coast Artisan

11.7% Protein | .52% Ash | Malted, Enriched

A regional all-purpose artisan bread flour milled in California characterized by moderate protein and higher-than-average absorption. Ideal for a full selection of artisan breads, pizza, and pastries.

50lb. #19151


Whole Wheat

14% Protein

Finely ground whole grain flour milled from 100% of the wheat kernel. This flour is high in protein making it ideal for all types of yeasted breads, rolls, and pizza. Strong enough to be used on its own or in combination with other flours to add flavor and nutrition.

50lb. #14050


White Whole Wheat

13.2% Protein

Made from 100% hard white wheat, this whole grain flour is perfect for any formulas in which traditional whole wheat would be used. Gives you all the nutrition of whole grains with a lighter, more mild flavor. Has a sweeter flavor than red whole wheat flour.

50lb. #17050


Round Table

7.8% Protein | .45% Ash

Our unbleached low protein soft wheat flour is excellent for baked goods with delicate, tender results. Perfect for pie and tart dough, cookies, scones, biscuits, and quick breads.

50lb. #16050


Unbleached Cake Flour

7% Protein | .35% Ash

This is a low protein soft wheat flour suited for European-style sponge cakes, when a light texture and tender bite are desirable. The low ash content will result in a clean, light color crumb. This is not suited for high ratio cakes.

50lb. #19050

100% Organic Flours

Organic Select Artisan

11.7% Protein | .55% Ash | Malted

An organic equivalent to a French Type 55 with slightly more ash (milled from premium hard winter wheat) can best be described as an all-purpose or low-protein bread flour making it very versatile in bakery. Yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.

50 lb. #23050


Organic Baker's Classic

12.7% Protein | .55% Ash | Malted

Milled from certified organic hard spring wheat, this flour fits the typical profile of a classic bread flour with a higher than average ash content. Has a more complex flavor and more active fermentation activity. The protein content makes it well suited for a variety of handmade or machine-made breads including hearth breads, pan breads, and Neapolitan style pizza.

50 lb. #24050


Organic High Gluten

14.1% Protein | .58% Ash | Malted

A true high gluten flour milled from organic hard spring wheat. At 14% protein and moderate ash, this flour will exhibit high absorption and strength. It is the ideal choice for breads when optimum volume and a little extra chew is desired. Best suited for classic NY-style pizza and bagels as well as adding strength to formulas high in whole grains.

50 lb. #21050


Organic Type 65 Flour

12.7% Protein | >.67% Ash | Malted

Known in France as Farine de Tradition or Traditional Flour, Type 65 is a bolted flour in which some of the bran has been sifted out. It has seen a revival amongst artisan bakers who are attracted to the slightly higher ash and resulting flavor. Made from finely milled high protein wheat, this flour is perfect for traditional long fermented artisan breads of all types.

50 lb. #28150


Organic High Extraction

12.9% Protein | >.86% Ash

This true Type 85 flour is a bolted flour made by sifting some of the bran out of whole grain flour. It falls between a white flour and whole wheat flour in terms of flavor and color. The high ash results in active fermentation and great flavor reminiscent of an old world European flour. Fine granulation allows optimum performance when used on its own or in combination with other flour. High in protein, it is well suited for breads, rolls, and pizza.

50 lb. #27050


Organic Baker's Classic with Restored Germ

12.7% Protein | .55% Ash | Malted

This is the same flour as our Baker's Classic — we add back in the germ that was removed during milling. The germ is high in vitamins and minerals, providing nutritional value and adding a mild sweet and nutty taste to the bread.

50 lb. #25050


Organic Whole Wheat

14% Protein

A complete whole grain flour milled from kernels of hard red wheat. This is a classic red whole wheat flour full of nutrition and flavor. The fine, even granulation and high protein content make it well suited for yeasted breads of all types.

50 lb. #22050


Organic White Whole Wheat

13.2% Protein

Made from hard white wheat this whole grain flour is perfect for any formula in which traditional red whole wheat would be used. The characteristics of white wheat make it ideal when you want the nutrition of whole grains with a sweeter and milder flavor.

50 lb. #22550


Organic Pastry Flour

9.0% Protein | .50% Ash

Milled from organic soft wheat, this low protein flour is an excellent choice for soft and delicate baked items. Well suited for the finest pastry dough, tender scones and biscuits, and quick breads.

25 lb. #29025 | 50 lb. #28050

Specialty Flours

Organic Super Sprout™ Whole Grain Wheat Flour

>13% Protein | >1.4% Ash

This finely milled flour is made from 100% organic red wheat that has been sprouted, dried, and milled, providing a reliable, consistent solution for sprouted wheat. The sprouting results in a well-rounded, smooth-tasting whole grain flour for breads and pastries at 100% (or in combination with other flours).

50 lb. #28950


Super Sprout™ White Wheat Flour

13.5% Protein | 1.37-1.87% Ash

This finely milled flour is a whole grain flour made from white wheat that has been sprouted, dried, and milled, providing a reliable, consistent solution for sprouted wheat. White wheat has a sweeter, more mild taste than red wheat — this gives you whole grain nutrition with a smooth, mild flavor. This flour performs well in a variety of breads and pastries at 100% (or in combination with other flours).

50 lb. #200349


Organic Whole Spelt Flour

12% Protein | >1% Ash

Spelt is an ancient form of modern wheat. This finely milled whole grain flour can be used on its own or in combination with other grains to add a distinct flavor to your breads and pastries.

25 lb. #28525


Organic Light Rye

7% Protein | .65% Ash

Often referred to as white rye, this is the mildest tasting of our rye flours. The bran and germ are sifted out, leaving a flour that will add a less pronounced rye flavor and color to your breads. This is often the choice for NY-style deli rye breads.

25 lb. #28320


Organic Dark Rye

10% Protein | >1.4% Ash

Dark rye flour is made from milling whole grain rye flour and sifting out a small portion of the endosperm. The result is a flour that is slightly more granular than our whole rye with visible particles of bran. This flour is a popular choice when a stronger rye flavor is desired as well as a darker color.

20 lb. #28325 | 40 lb. #28350


Organic Whole Rye

8.5% Protein | >1.3% Ash

Whole rye is 100% whole grain, containing every part of the rye berry. Its full flavor allows it to be used as the focus of a formula or as an accent in combination with other grains. Our Organic Whole Rye is finer in granulation than our dark rye and slightly lower in ash.

20 lb. #28315


Organic Rye Meal

8.5% Protein | >1.3% Ash

The rye meal is a coarser ground version of Organic Whole Rye although still fine enough to be treated as a flour. It is a good choice for formulas in which more texture is desirable. Often used when the percentage of rye is as high as 100%, such as in traditional German Vollkornbrot. This type of flour is often referred to as pumpernickel.

20 lb. #28310


Organic Rye Chops

9% Protein | >1% Ash

Coarsely chopped rye berries with the fines removed. Add satisfying crunch, extra fiber, nutrition and hearty taste to whole-grain breads.

40 lb. #200717


Flour specifications are subject to change based on crop characteristics. Super Sprout™ is a trademark of Lindley Mills.

Specialty Grains

Organic Hard Wheat Berries

14% Protein

Cleaned whole organic hard wheat berries that are high in protein and well suited for yeasted bread formulas. They can be milled into fresh flour or added to a dough in their whole form after soaking, cooking, or sprouting. Also excellent for use when cooked in soups or salads.

25 lb. #28260


Organic Soft Wheat Berries

10% Protein

Cleaned whole organic soft wheat berries that can be used in a variety of ways. They can be milled into fresh flour or added whole after soaking, cooking, or sprouting. Due to the lower protein, these are more suited as a flour for tender pastries such as scones, cookies, and cakes. Also excellent for use when cooked in soups or salads.

25 lb. #28270


Organic Rye Berries

8.5% Protein

Cleaned whole organic rye berries that can be used in a variety of ways in any bread formula. They can be milled into fresh flour or added whole after soaking, cooking, or sprouting. Often used in whole grain rye breads such as German Vollkornbrot. Also excellent for use when cooked in soups or salads.

25 lb. #28305


Organic Cracked Wheat

>12.5% Protein

Coarsely cracked hard red wheat berries. They add flavor, texture, and nutrition to breads and pastries. Typically they are soaked before use to soften the grain.

25 lb. #28825


Organic Multigrain 7 Blend

12% Protein

A coarse blend of organic cracked wheat, rye chops, rolled oats, corn, flax seeds, and spelt. Used for adding texture and nutrition to a variety of breads, this blend would add noticeable texture to a bread. Usually this blend would be soaked before adding to dough.

25 lb. #29155 | 50 lb. #29160


Organic Yellow Corn Meal

6% Protein

A finer ground organic corn in which the germ and most of the bran are left intact for added flavor and nutrition. This grind is well suited for corn bread, yeasted breads, pizza dough, and for dusting your peel or proofing boards.

25 lb. #28625


For commercial use only. King Arthur flour quality only guaranteed when sold in unopened package. Not intended for resale in quantities other than stated on original packaging.

Certified Gluten-Free

Gluten-Free Flour

Our carefully tested blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch is perfect for all your gluten-free recipes. Bake your favorite foods in gluten-free versions, without grittiness or aftertaste. Non-dairy, no xanthan gum. *Fortified.

6/5 lb. bags #29630 | 25 lb. #29925 | 50 lb. #30050


Gluten-Free Measure for Measure® Flour

Substitute this carefully tested blend 1 - 1 with conventional flour in traditional non-yeasted recipes. Ideal for muffins, cookies, cakes, brownies, and pancakes. Non-dairy, contains xanthan gum. *Fortified.

6/5 lb. bags #204874 | 25 lb. #204875 | 50 lb. #204876


Gluten-Free Bread + Pizza Mix

Perfect for everything from breakfast toast to sandwich bread, to delicious pizza, our Bread and Pizza mix is an easy addition to your gluten-free pantry. *Fortified.

6/5 lb. bags #29030 | 25 lb. #29325 | 50 lb. #29450


Gluten-Free Baking Mix

This mix is your fastest, easiest, tastiest route to everything from pancakes to biscuits to dessert. *Fortified.

6/5 lb. bags #28830 | 25 lb. #29125 | 50 lb. #29250


Gluten-Free Brownie Mix

Our dense, dark fudgy brownies are a chocoholic's dream come true — and you will never know they are gluten-free!

6/5 lb. bags #29130 | 25 lb. #29425


Gluten-Free Muffin Mix

Our Muffin mix features a hint of vanilla and a touch of nutmeg. Makes light, tender, high-rising muffins. Add fruit, nuts or chips as desired. *Fortified.

6/5 lb. bags #29530 | 25 lb. #29825


Gluten-Free Chocolate Cake Mix

This Chocolate Cake mix makes a tender, tasty chocolate fudge cake or cupcakes. Add your own frosting as desired.

6/5 lb. bags #29230 | 25 lb. #29525


Gluten-Free Yellow Cake Mix

Make tender, golden cake or cupcakes from our Gluten-Free Yellow Cake mix. Match with your choice of frosting or filling to make your favorite treats.

6/5 lb. bags #29930 | 25 lb. #30225


Gluten-Free Doughnut Mix

This Gluten-Free Doughnut mix makes tender, cake-style old-fashioned doughnuts.

6/5 lb. bags #29430 | 25 lb. #29725


Gluten-Free Pancake Mix

Our Gluten-Free Pancake mix will make Sunday mornings a breeze! Whip up tender, fluffy delicious pancakes the whole family will enjoy. *Fortified.

6/5 lb. bags #29730 | 25 lb. #30025  


Note: 6/5lb. bags are of the same item.

* Fortified with Iron, Calcium, and B Vitamins

A Guide to the Numbers

Flours are measured in terms of their protein and ash content. Understanding what these numbers mean will help you to determine which flour is best for your uses.


Protein indicates the amount of gluten available in the flour. Gluten is the substance that develops when the protein, which occurs naturally in wheat flour, is combined with liquid. Because gluten is able to stretch elastically, it is desirable to have a higher gluten flour for yeast-raised products, which have doughs that are stretched extensively, including pizza, most breads, and bagels. For pie crusts, cookies, and pastry to be short and crumbly, a lower protein flour is better. Protein levels range from 7% in pastry and cake flours to as high as 15% in high-gluten bread flour.


Ash measures the amount of mineral content that remains in the flour after milling. A whole wheat flour which contains all of the wheat berry or kernel will have a high ash of 1.50 or so. When the wheat kernel is milled, the heart of the kernel, or endosperm, makes up the majority of a white flour. The further away the miller mills from the endosperm, the higher the ash content. Generally speaking, a lower ash content is preferable, since it means that the flour is the purest and closer to the heart of the wheat kernel. Our experience guides us to specify the appropriate ash for a given flour based upon the desired baking characteristics.


The majority of states have required enrichment since the 1940's in all bread and all-purpose flours. An enriched flour contains niacin, thiamin, iron and riboflavin, the B vitamins and minerals which have been determined to aid in the prevention of diseases such as rickets and pellagra in children.