Flour MIller

Achieving consistently high quality in semolina and durum flours requires a miller that understands the nuances and particularities of its products. Such a miller should have boots on the ground at the local farm level to ensure uninterrupted sourcing and an ability to adapt to changing markets. Additionally, millers must have tight controls over how flour is milled and transported and enough production capacity to adequately fill orders on time and to specification. It also doesn’t hurt if they own their own grain elevators.

Here are three key factors for manufacturers to consider when seeking out a U.S. miller of semolina and durum flour.

Expertise