We’re bakers, too

Here at King Arthur Flour, our goal is to deliver our bakery customers with consistent, high-quality flour backed by unmatched technical support. Our flours are held to the strictest standards in the industry, and our bakery/foodservice sales team members come from milling and baking backgrounds – which means we’re able to offer the kinds of products and services that you need to make your business a success.

What matters most to professional bakers is the consistency of their ingredients. King Arthur flours adhere to the tightest tolerances in the milling industry: protein content varies by no more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixing performance characteristics.

In these pages, you will find documents that help explain the details and qualities of King Arthur's professional-grade flours, as well as a variety of basic tips and formulas. Feel free to download and print these items for your reference.

For more information, contact Tod Bramble at 207.774.3358.

Tod Bramble – Bakery Flour Sales Manager, Northeast Tod’s background in milling and baking gives him an edge when working with retail and wholesale bakery clients. “Bakers know so much about turning flour into bread, but most of them know very little about how the grain is turned into flour, or what the functional aspects of the flour are and how those affect what they do every day,” he says. “I’m not just a flour sales guy; I worked in a bakery and I know the challenges that are faced…”   Read more about Tod ».

Robert Smith – National Sales Manager, Bakery Food Service After more than 20 years as the owner of a retail bakery in South Carolina, Robert’s inside knowledge of the baking industry proves an invaluable resource in working with bakery clients. “It’s the little things I know they’re going through,” Robert says. “When a baker is having a problem, I try to look at what they’re doing and see what our product can do for them.”   Read more about Robert ».