Make flakey, crumbly goodness possible.
Pastries are the most delicate flowers in the garden of baked goods. They require a light touch — and a finer, softer flour. In other words, all-purpose won’t cut it. If you make pastries, Miller Milling makes flours with you in mind. Check out our wide selection of premium flours below.
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Pastry Flour
This versatile soft wheat flour has a slightly higher protein content and less starch than cake flour. -
H&R All Purpose Flour
This flour truly lives up to its name, performing well in a wide range of baked products. -
Bakers (Mello Judith) Flour
Bakers flour is a hard wheat, low-protein flour carefully milled for premier quality and consistent baking performance. -
Bakers Flour
Bakers flour is a hard wheat, low-protein flour carefully milled for premier quality and consistent baking performance. -
Texas Patent Flour
This hard wheat bread flour has superior fermentation, mixing tolerance, and absorption characteristics. -
Premium Patent (Big Tex) Flour
Patent flour is the highest quality commercial wheat flour available, and is suitable for a wide variety of applications. -
Premium California (Bay Area) Patent Flour
Patent flour is the highest quality commercial wheat flour available, and is suitable for a wide variety of applications. -
California (Bay Area) Patent Flour
This hard wheat bread flour has superior fermentation, mixing tolerance, and absorption characteristics.