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PRODUCT NAMES & SPECIFICATIONS
Hawaiian Flour Mills Flour CoMparison CHart
FLOUR HFM GMI PENDLETON ROGERS CONAGRA OTHER
CAkE: Cakes, Jelly roll Pua Lei (Bleached)
Softasilk Spun White Valor
PASTRy: Pastries, CakesHibiscus (Bleached)
Sperry Cake & Pastry
Cake & Pastry Famous PastryPike’s Peak Biscuit, (Pillsbury)
PASTRy: Pastries, Pie Shell
White king (Unbleached)
Cameo White Spear Snow BirdRound Table Pastry (King Arthur)
CRACkER: Cookies, Crackers
Cracker (Unbleached)
Cracker, Sureflake
PIE CRUST: Pie Crust, Cookies, Crackers, Baguettes
Pie Flour (Unbleached)
Sureflake
ALL PURPOSE: Cookies, Cakes, Pastries, Bread, Steamed Buns, Thicken-ing Agent For Gravy
50th State(Bleached)
Gold Medal, Golden Gate, Sureflake
All Purpose System
Snowridge H&RAll Purpose (Safeway), Best All Purpose (Pillsbury)
NOODLE: Breads, Oriental Noodles
Noodle Special (Unbleached)
H&W Special Noodle Premium Noodle
BREAD: White Breads, Rolls, Buns, Pizza Crust
HBS (Bleached)
Big Loaf, Harvest Bakers, Sureloaf, Superlative, Gold Medal Bread
Morbread, Mondako, Blendako
Summit(Bleached)
Orofino Sp. Pizza, Judith Special, Occident Higluten
Best Bread (Pillsbury), Hipro (Gilt Edge), Blue Ribbon (Cereal Foods)
BREAD: Breads, Rolls, Buns
Mauna Loa (Unbleached)
Full Strength, Harvest King, Big Loaf Special, Sperry Blossom
Homerun, Morbread
Summit(Unbleached)
Mello Judith
BREAD: White Breads, Rolls, Buns, Pizza Crust
Island Flour(Bleached)
Sperry Blossom, H&W Special
BlendakoMello Judith, El Dorado
BREAD: Specialty Breads, Pizza Crust
Higluten Flour Kyrol Higluten (Pillsbury)
HEARTH: Hearth Breads, Pizza Crust, Bagels, Bialys (Rolls)
Imua (Bleached)
Supreme, All Trumps, Volumaker
Power, Big Spring Special, Golden Mt. Bagel
White Cap
Full Power, Orofino Sp. Higluten, Kyrol Higluten
Balancer (ADM), (Pillsbury), King Arthur Special
HEARTH: Hearth Breads, Kaiser Rolls, Bagels, Pizza Crust
kilaueaKing Kaiser, All Trumps
Big Spring Full Power
HEARTH: Hearth Breads, Sweet Doughs, Oriental Style Breads, Buns, Pan De Mie
Diamond Head (Unbleached)
Sun Peak
WHOLE WHEAT: Bread Whole Wheat Whole Wheat Whole WheatRogers Whole Wheat
Flour Guide
50tH statE all-purposE Flour
ITEM NO. 180208 50 LBS.
This flour can be used for breads, rolls, cookies, cakes, pastries, steamed buns and as thickening agent for gravies.
Blend of Winter Wheat and Soft Wheat 0.47% - 0.51% ash bleached, enriched 10.70% - 11.40% protein
wHitE KinG FlourITEM NO. 220208 50 LBS.
An unbleached pastry flour for making pie crusts and cookies.
100% Soft Wheat 0.50% maximum ash unbleached, enriched 9.50% - 10.40% protein
HiBisCus FlourITEM NO. 224208 50 LBS.
A flour designed primarily for pastries, but can also be used in making cakes. The cakes will not be as white or have the volume and tight cell structure as cakes made from Pua Lei.
100% Soft Wheat 0.50% maximum ash bleached, enriched 9.50% - 10.40% protein
piZZa FlourITEM NO. 100226 25 LBS.
An bleached flour for making pie crusts
Blend of Winter Wheat and Soft Wheat 0.52% - 0.57% ash Bleached, enriched 10.8% - 11.5% protein A Premium HI-Gluten Flour - Ideal for Pizza Crusts
KilauEa FlourITEM NO. 105208 50 LBS.
Clear flour made from high-protein spring wheat, used in specialty type breads such as bagels and kaiser rolls. Just like Imua, it is also a good base for carrying other grains.
100% High-protein Hard Spring Wheat 0.75% - 0.84% ash bleached, enriched 15.60% - 16.10% protein
Mauna loaITEM NO. 160208 50 LBS.
Unbleached flour that can be used in different types of bread and rolls. It can also be used for pizza crust and some artisan bread. Blend of Winter Wheat and Spring Wheat 0.48% - 0.54% ash unbleached, enriched 12.40% - 13.00% protein
pua lEi CaKE FlourITEM NO. 223208 50 LBS.
A fancy cake flour designed to compete with Softasilk. Used for high ratio sugar and angel food cakes. 100% Soft Wheat 0.39% maximum ash bleached, enriched 7.00% - 7.60% protein
wHolE wHEat FlourITEM NO. 117208 50 LBS.ITEM NO. 119226 20 LBS.
This flour is used in making whole wheat breads and rolls. It is also blended sometimes in specialty breads with other cereal grains. 100% High-protein Hard Spring Wheat 1.70% maximum ash 13.30% - 13.90% protein
untrEatED wHolE wHEat Flour
ITEM NO. 119208 50 LBS.
Same as whole wheat flour, except has no ingredients added.
100% High-protein Hard Spring Wheat 1.70% maximum ash 14.30% - 14.90% protein
piE CraCKEr FlourITEM NO. 181208 50 LBS.
An unbleached flour used for cookies and crack-ers. This particular flour can be used in place of the 50th State flour if the baker wants to use a low protein unbleached flour.
Blend of Winter Wheat and Soft Wheat 0.46% - 0.50% ash unbleached, enriched 10.80% - 11.50% protein
Hi-GlutEn FlourITEM NO. 159208 50 LBS.
This flour is used in making specialty breads, strong enough to carry cracked wheat, bran or oats. It is also used as a base for soy sauce by washing out the gluten.
Blend of Winter Wheat and Spring Wheat 0.90% - 1.20% ash unbleached, enriched 15.0% minimum protein
CraCKED wHEatITEM NO. 260208 50 LBS.
Made from Hard Spring Wheat.
no ingredients added 13.00% - 13.50% protein
CoarsE, rEClEanED BranITEM NO. 271922 40 LBS.
not less than 14% crude protein not more than 10% crude fiber not less than 4% crude fat not more than 6% ash not more than 14% moisture
Mill runITEM NO. 290902 60 LBS.
not less than 12% crude protein not more than 10% crude fiber not more than 14% moisture not less than 3% crude fat not more than 6% ash
DiaMonD HEaD FlourITEM NO. 103209 50 LBS.
Patent flour made from high-protein spring wheat, used in making hard crust breads (hearth/artisan) and gives a bright, crumb color
100% High-protein Hard Spring Wheat 0.40% maximum ash unbleached, enriched 12.90% - 13.40% protein
iMua FlourITEM NO. 100208 50 LBS.
A strong flour made from high-protein spring wheat, used for hard crust breads (hearth/arti-san), bagels, and also makes good pizza crust. It is a good base for carrying other grains such as cracked wheat, barley, oats, bran, etc. 100% High-protein Hard Spring Wheat 0.52% - 0.57% ash bleached, enriched 13.30%-13.80% protein
Hawaiian BaKEr’s spECial
ITEM NO. 144208 50 LBS.
A good protein bakers’ flour that can be used in all white breads and rolls and has the strength that will take high speed mixing and quick development for semi-automated retail or wholesale bakeries. It can also be used for pizza crust.
Blend of Winter Wheat and Spring Wheat 0.48% - 0.54% ash bleached, enriched 12.40%-13.00% protein
nooDlE spECial FlourITEM NO. 161208 50 LBS.
A flour designed for the saimin noodle and can also be used for certain Chinese noodles. It can also be used as unbleached bread flour.
Blend of Winter Wheat and Spring Wheat 0.48% - 0.54% ash unbleached, enriched 12.40% - 13.00% protein