From everyday all-purpose to rare ancient grains — every flour we mill, with full technical specifications, sensory profiles, and practical baking guidance. Milled in Arva, Ontario from Canadian and heritage wheats.
Each flour profile includes heritage story, flavour character, protein level, and ideal uses.
Arva's versatile workhorse flour milled from local Ontario hard red wheat. No bleach, additives or preservatives — just honest flour.
Best For
100% whole grain nutrition from Canadian wheat. Milled to retain all bran, germ, and endosperm for full fibre and flavour.
Best For
Soft, low-protein flour milled for delicate baking. Low gluten development creates the melt-in-your-mouth texture essential for fine pastries.
Best For
Canada's beloved heritage wheat, roller-milled and lightly sifted to 70% extraction. Prized for its extraordinary flavour complexity.
Best For
Canada's oldest wheat variety, dating to the 1800s. 100% whole grain with a complex flavour profile unlike anything in modern wheat.
Best For
Certified organic version of our classic all-purpose flour. All the versatility of Daisy, grown and milled to organic standards.
Best For
Ancient grain spelt milled to 100% whole grain. Nutty, sweet flavour with a unique nutritional profile and friable gluten structure.
Best For
Lightly sifted organic spelt for lighter texture while maintaining the nutty character of this ancient grain. Easier to work with than whole spelt.
Best For
Rare ancient farro wheat milled to 100% whole grain. Earthy, complex flavour and dense texture ideal for rustic breads and pasta.
Best For
The most ancient cultivated wheat, featuring a distinctive golden colour and sweet, buttery flavour unlike any modern grain. A truly singular flour.
Best For
Protein, ash content, extraction rate, moisture, and gluten strength for all Arva flours.
| Flour Name | Protein (%) | Ash (%) | Extraction (%) | Moisture (% max) | Gluten Strength | Typical Use |
|---|---|---|---|---|---|---|
| Daisy Hard Unbleached (All Purpose) | 11.0–12.0 | 0.60–0.65 | 70 | 14.0 | Moderate–Strong | Bread, pizza, pasta, all-purpose baking |
| Daisy Hard Whole Wheat | 11.0–12.0 | 1.5–1.8 | 100 | 14.0 | Strong | Hearty breads, muffins, pancakes, rustic baking |
| Imperial Pastry | 8.5–9.5 | 0.60 | 70–72 | 14.0 | Weak–Moderate | Pastries, cakes, cookies, pie crusts, biscuits |
| White Red Fife | 11.0–12.0 | 0.60–0.75 | 70 | 14.0 | Moderate | Artisan breads, sourdough, pan breads, pizza |
| Whole Red Fife | 12.5–14.0 | 1.6–1.9 | 100 | 14.0 | Strong | Heritage breads, sourdough, rustic artisan loaves |
| Organic Daisy Hard Unbleached | 11.0–12.0 | 0.50–0.56 | 72–75 | 14.0 | Moderate–Strong | Organic bread, pizza, all-purpose baking |
| Organic Whole Spelt | 12.5–14.0 | 1.5–1.8 | 100 | 14.0 | Moderate (friable) | Spelt breads, muffins, hearty baked goods |
| Organic White Spelt | 10.5–12.0 | 0.55–0.70 | 75–80 | 14.0 | Moderate–Weak (friable) | Light spelt breads, pastries, cakes, pancakes |
| Organic Whole Emmer | 11.5–13.0 | 1.6–2.0 | 100 | 14.0 | Moderate (extensible) | Dense breads, flatbreads, pasta, rustic baking |
| Organic Whole Einkorn | 11.0–12.5 | 1.8–2.2 | 100 | 14.0 | Weak–Moderate (extensible) | Dense breads, flatbreads, cookies, ancient grain baking |
All specifications represent typical values. Actual values may vary by crop year and growing conditions. Moisture maximum 14.0% for all flours.
Detailed flavour notes, aroma, crumb colour, and texture characteristics for each flour.
Hydration ranges, mixing notes, fermentation guidance, and substitution tips for each flour.
Product descriptions for each flour in our lineup.
Our versatile, unbleached all-purpose flour milled from Canadian hard wheat. Perfect for bread, pizza, pasta, and everyday baking without bleach or additives.
100% whole wheat flour retaining all the nutrition and fibre of the whole grain. Rich, nutty flavour ideal for hearty breads and wholesome baking.
Our softest, finest flour designed specifically for tender pastries, delicate cakes, and flaky pie crusts. Low protein creates a melt-in-your-mouth texture.
Canada's heritage wheat variety, roller-milled and lightly sifted to 70% extraction. Distinctive sweet, nutty flavour with notes of apricot and pecan.
100% whole grain Red Fife, Canada's oldest wheat variety dating to the 1800s. Complex sweet-spicy flavour with notes of anise, cinnamon, and grass.
Certified organic version of our popular all-purpose flour. Unbleached, unenriched, and milled from organic Canadian hard wheat for versatile baking.
Ancient grain spelt milled to 100% whole grain. Nutty, sweet flavour with a unique nutritional profile and friable gluten structure.
Lightly sifted organic spelt flour for a lighter texture while maintaining the nutty character of this ancient grain. Easier to work with than whole spelt.
Rare ancient farro wheat milled to 100% whole grain. Earthy, complex flavour and dense texture ideal for rustic breads and pasta.
The most ancient cultivated wheat, featuring distinctive golden colour and sweet, buttery flavour. 100% whole grain for unique baking experiences.
