Frequently Asked Questions
Why is there a cow on your bag?
In the early 1900s when the mill was built, many people owned their own cows for milking and it was commonly believed that the Jersey cow produced the best milk and cream. The mill's founder chose the Jersey cow and the word "cream" to symbolize the white richness, smooth texture, and high quality of the flour.
What is Short Patent Flour?
Hudson Cream Flour is made using a "short patent" milling process, a method that was much more common a century ago than today. The difference is that in short patent milling the wheat is ground more times and sifted with finer-meshed sieves than in standard milling. Also, the short patent process sifts away more by-product, leaving only the heart of the wheat kernel to make Hudson Cream flour. The result is a flour that is smoother in texture and produces baked goods that are consistently light and fluffy.
I'm out of Self Rising flour and I need to make biscuits, what can I add to my Hudson Cream Flour
We get this question a lot. Here is the breakdown:
- 2 cups flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
How do I get Hudson Cream Flour in my local store.
Unfortunately for us and you, not all stores carry our flour. While we are always looking to getting into new stores, with the current system of distribution centers what it takes is our loyal customers talking to their local store manager and requesting the desired products.
Do you give tours?
We do give tours of our packing floor and have a video that shows more about the company, however we cannot take visitors into the actual flour mill due to food safety concerns. If you wish to schedule a tour please call the office several weeks in advance.
What type of wheat do you use
For the majority of our flour we use hard red winter wheat. However, for our whole wheat flour we use hard white winter wheat. (Hard white winter wheat has a sweeter and less bitter taste, which is why is makes a good choice for whole wheat flour products).