Hard Red Winter Wheat

HACCP

SQF1

Okeene Milling Company

White Flour and Whole Wheat Tortilla Flour are available in bulk.

Tortilla Flour

Conventional (Non-GMO)

Okeene Milling offers H&R All Purpose White Flour (Hotel & Restaurant) which has a good volume and smooth texture. This flour can be used in white pan breads, rolls, biscuits, scones, pancakes, waffles, cookies, quick breads, muffins, batters and breadings.

We source our wheat from the fertile fields around us to ensure maximum freshness for your products. 

H&R All Purpose White Flour

Identity Preserved

Regular Baker's Bran and Fine Ground Baker's Bran is available in bulk.

Baker's Bran

Hopper Bottom

Pneumatic Trailer

Container

Okeene Flour Mill in Okeene, Oklahoma, is located among some of the most productive wheat fields in the state. Okeene Milling, one of the mills of Shawnee Milling Company, specializes in Bulk Bakery Flour, Tortilla Flour and Whole Wheat Flour sold under the Okeene and Angel White brands. Okeene Milling provides flour to a number of national baking companies.  

Shawnee Milling Company has nine country elevators in prime wheat-growing regions in Oklahoma that receive grain directly from local farmers. These areas consistently produce some of the highest quality wheat in the world. Our company-owned elevators allow us to control the quality of wheat from initial receipt through the milling process, enhancing our efforts to provide outstanding product quality and consistency.

Located among some of the most productive wheat fields, we provide flour to national baking companies

100% Whole Wheat Flour is available in bulk from Okeene Milling. We can accommodate 7,000 cwt daily capacity of milling wheat into flour. 

Okeene Milling provides Whole Wheat Flour to a number of national baking companies and is a trusted source of wheat flour from some of the most productive wheat fields in the state of Oklahoma. 

When using whole wheat flour in baking, it's important to note that its higher fiber content can affect the texture and rise of baked goods compared to refined flour.