State of the Art Facilities

Our manufacturing facilities, strategically located in Portland, Oregon; Kansas City, Missouri; and Schenectady, New York are fully equipped with quality controlled food laboratories and staffed with food scientists, ensuring our proprietary blending and technical knowledge will meet the product specifications for any restaurant.  The size and locations of our plants enable us to service both the larger national chains as well as smaller regional operations.

Move your mouse over a location to learn more:

Portland
Kansas City
Schenectady
Flour Fact: Optimum water temperature for mixing dough is between 80 - 85 degrees.