We carry an extensive list of organic oils. We move large quantities of Canola, Soybean, Coconut, Sesame and Hi-oleic Sunflower oils. We verify the organic integrity of the ingredients we offer.

Semi-refined, bleached and deodorized, these oils are suitable for any organic application. Available in bulk rail cars, tank trucks, drums and totes.

Extracted from 100% Organic Blue Weber Agave. Agave, known throughout the world as the source of Tequila and naturally low-glycemic index sweeteners is also a source for Inulin. Inulin is a "Super Fiber" that has a neutral, clean flavor and a multitude of functional and nutritional properties which may be used to formulate innovative, healthy foods for today's consumers.

Powdered and Liquid forms

• Prebiotic and Bifidus promotor
• Aids in all food products
• Neutral, clean flavor
• Improves texture and mouth-feel of low-fat foods
• Enhances calcium absorption
• Reduces caloric content in foodstuffs
• Can be incorporated into low glycemic food for sustained energy release
• Promotes weight loss

Applications:

• Baked Goods
• Dairy Products
• Confectionery
• Beverages
• Powder Blends and Supplements

Transformed from Inulin, Agave syrup is 1.4 times sweeter than refined sugar but does not stimulate digestinve insulin secretion as do other sweetners. Standard and Premium grades.

• Perfect substitute for sugar
• 100% raw organic
• Recommended for diabetics
• Lowest glycemic index sweetener

Organic Flour, Gluten, & Starch are produced in accordance with Good Manufacturing Practices and QAI standards. Nothing other than water is added to the wheat prior to milling. Enrichment, if requested, meets federal standards for grain-based foods.

Organic Flour, Gluten & Starch can be used in numerous applications, including specialty breads, pastas, soups and much more. Product is available in 50 and 100 lb bags via less-than-truckload, full truckload and boxcars. Bulk shipments are available upon request.

• Baking Mixes: It gives flour strength and increased baking tolerance, while improving absorption and fermentation tolerance. Any specialty, multigrain, high-fiber or grain texture breads benefit greatly from gluten.
• Pasta: Gluten can improve the cooking quality of pasta by improving breakage resistance, maintaining optimum texture and reducing cooking loss.
• Retorted products: Helps improve the structural integrity during retort processes.
• Vegetarian Meat Replacements: Can be added to increase the protein levels, texture and structure of a variety of meat replacement recipes. Known for stimulating meat texture by binding and restructuring proteins.
• Breakfast Cereals: Adds protein and flavor compatibility without adding fat levels.
• Breading & Batters: Improves adhesion, provides barrier properties and controls greasiness.

• Cookies: Controls thickness and spread.
• Pie Crusts: Retains tenderness and reduces hydrogenated oil/shortening requirements.
• Cakes: Improves batter viscosity, volume, structure, tenderness and fat absorption.
• Cereals: Flake strength & puffing.
• Frosting and glazes: Improves spread-ability.
• Sauces and Soup Bases: Increases solids & thickening control.
• Pancake/Waffle Mixes: Control spread and provides volume.
• Pudding/Dessert Mixes: Assists in body softness.

• Pudding/Dessert Mixes: Assists in body softness.
• Spice Mixes: Gives bulk & flow without flavor.