Ultragrain is an all-natural, 100% whole wheat flour that combines the nutritional benefits of whole grains with the finished recipe qualities of traditional refined flour. You can now enjoy your favorite recipes using whole wheat flour instead of refined white flour.

Ultragrain simply delivers the best of both worlds—whole grain nutrition and refined white flour appeal—and can be found in many foods at stores across the nation. In fact, you may already be eating products made with Ultragrain and not even know it.

Ultragrain is the whole grain flour in many in packaged foods like pasta, pizza and bread, including the popular Sara Lee Soft & Smooth Made with Whole Grain White Bread products and Healthy Choice All-Natural Entrees. Ultragrain can also be found in Eagle Mills All-Purpose Flour and Eagle Mills 100% White Whole Flour.

Ultragrain is also included in many other grocery, school cafeteria and restaurant items, from buns, rolls, tortillas, muffins, noodles to pizza, waffles, French toast sticks, cookies, pretzels, and snack and cereal bars.

Ultragrain-containing products are award winners! In 2009, Eagle Mills All-Purpose Flour was named a “FeaturedBite” on biteofthebest.com, given only to exceptional products they have tried and tested. In addition to the 2006 Golden Shopping Cart award for Eagle Mills flour made with Ultragrain, products with Ultragrain have received accolades from BusinessWeek, including being named one of the "Best Products of 2005" for being the flour power behind Sara Lee's Soft & Smooth whole grain white bread. Ultragrain was also singled out by Prepared Foods magazine with a 2005 "Spirit of Innovation Award" in the Foodservice Category for The Max whole grain line of pizzas with Ultragrain, served in schools across the country.

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Unique Manufacturing Process

ConAgra Mills, the maker of Ultragrain, developed a patented technology that delivers whole grain flour with the same particle size as traditional refined white flour. The Ultragrain milling process retains the fiber, protein, vitamins, minerals and other phytonutrients concentrated within the bran and germ, while yielding whole grain wheat flour with a taste, ultrasmooth texture and appearance more similar to traditional refined white flour.

Ultragrain History

Initially, Ultragrain was available only to food manufacturers and restaurants. As consumer demand for mainstream, whole grain products increased, Eagle Mills saw an opportunity to bring Ultragrain to the consumer market as retail flour.