Wheat flour
Wheat flour suppliers and sourcing guide
Wheat flour is made by grinding and sifting (bolting) cleaned wheat (Triticum aestivum), separating most of the bran and germ to leave the starchy endosperm; whole wheat flour keeps all parts of the kernel. Flours are sold by wheat class and protein, from hard wheat bread flour to soft wheat cake and pastry flour, and may be bleached, enriched or malted. Brands buy it in bags, totes or bulk for bread, baked goods, pasta, coatings and mixes.
- Category
- Food staples and powders
- Also known as
- Flour · White flour · Plain flour · Triticum aestivum · All-purpose flour
- Facts checked
- November 2026
Forms and grades of wheat flour
Suppliers sell different products under the same name. Specify the one you need.
Bread and high-gluten
Hard red or hard white wheat flours with higher protein for yeast-raised products.
All-purpose
Medium-protein flour for general baking and mixes.
Cake and pastry
Soft wheat, low-protein flours, often bleached, for tender crumb.
Whole wheat
Flour that keeps the bran and germ, with shorter shelf life.
Enriched, unbleached and organic
Flours enriched with B vitamins and iron, unbleached flours, and certified organic flours.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Protein
- Protein by combustion (Dumas) or NIR, reported on a stated moisture basis, the main grade value.
- Moisture and ash
- Moisture (US standard limit 15 percent) and ash, which shows how much bran is left.
- Falling number
- Falling number, which measures alpha-amylase activity from sprouted grain.
- Dough properties
- Farinograph, alveograph or similar tests for absorption and dough strength.
- Mycotoxins
- Deoxynivalenol (vomitoxin) by ELISA or LC-MS/MS.
- Microbiology
- Standard plate count, yeast and mold, E. coli and Salmonella; raw flour is not a ready-to-eat food.
Storage, lots and expiry
Storage and shelf life
Store in a cool, dry, clean area off the floor and away from odors, and keep an active pest control program, since flour attracts insects and rodents. Whole wheat flour should be used faster or kept cool because the germ oil goes rancid. Shelf life is set by the miller, often 6 to 12 months for white flour and shorter for whole wheat.
Lots and expiry dates
Protein, falling number and dough strength change with crop year and wheat source, so record these for each lot and expect adjustments at crop changeover. Use stock in mill-date order.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 137.105 defines flour (white flour, wheat flour, plain flour) as the food prepared by grinding and bolting cleaned wheat other than durum and red durum wheat.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 137.105, the moisture content of flour is not more than 15 percent.
Source: ecfr.gov (opens in a new tab)21 CFR 137.105 requires flour treated with an optional bleaching ingredient to be labeled with the word "Bleached".
Source: ecfr.gov (opens in a new tab)FDA lists wheat among the nine major food allergens in the United States.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Wheat flour suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking wheat flour suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell wheat flour? Request a listingFrequently asked questions
What forms of wheat flour can brands buy?
Common forms include bread and high-gluten, all-purpose, cake and pastry, whole wheat and enriched, unbleached and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for wheat flour include?
Expect protein, moisture and ash, falling number, dough properties, mycotoxins and microbiology, each with its method, specification and result for that lot.
How should wheat flour be stored?
Store in a cool, dry, clean area off the floor and away from odors, and keep an active pest control program, since flour attracts insects and rodents. Whole wheat flour should be used faster or kept cool because the germ oil goes rancid. Shelf life is set by the miller, often 6 to 12 months for white flour and shorter for whole wheat.
What is the regulatory status of wheat flour?
21 CFR 137.105 defines flour (white flour, wheat flour, plain flour) as the food prepared by grinding and bolting cleaned wheat other than durum and red durum wheat. Under 21 CFR 137.105, the moisture content of flour is not more than 15 percent. 21 CFR 137.105 requires flour treated with an optional bleaching ingredient to be labeled with the word "Bleached". FDA lists wheat among the nine major food allergens in the United States.
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