Bay State Milling Co., Quincy, MA, is expanding the whole-grain milling capacity of its Tolleson, AZ, flour mill. Production at the new mill is expected to begin in September. The company has been milling wheat and durum flour at the facility since 1987, serving a variety of grain-based food manufacturers and distributors throughout the Southwest.
“Tolleson is an ideal location for Bay State Milling,” says Randy Frank, manager of Southwest manufacturing operations. “We have access to local wheat and specialty crops, and we are also well-positioned to receive grain from different growing regions of the U.S., depending on our customers’ needs. In addition, we are proud to further our commitment to the city of Tolleson and Maricopa County with this expansion, where many of our hard-working employees live and raise their families.”
The company has been milling high-quality flour for the baking industry for 115 years and recently broadened its product portfolio to include edible seeds, ancient grains, bakery spices and gluten-free flours and blends by acquiring TJ Harkins, Bolingbrook, IL, and Certified Foods, Woodland, CA.
“The expansion of the Tolleson mill fits with our strategic intent of providing unique ingredient solutions to both traditional and emerging grain-based food manufacturers, restaurateurs and artisans, and helps further our core purpose of providing healthful and affordable food choices for consumers,” says Pete Levangie, company president and COO. “The proximity to local growers in Arizona enables us to process local and, at times, identity preserved grain for customers with specific performance and flavor requirements.”