QUNICY, MASSACHUSETTS, U.S. — Bay State Milling Co. is expanding the whole grain milling capacity of its flour mill in Tolleson, Arizona, U.S. The company has milled wheat and durum flour in the Tolleson facility since 1987, serving a variety of grain-based food manufacturers and distributors throughout the Southwest.
The mill currently has capacity of 11,000 cwts and storage of 700,000 bushels, according to the Grain & Milling Annual 2014 published by Sosland Publishing Co. Bay State declined to comment on how much the mill will expand by.
“Tolleson is an ideal location for Bay State Milling,” said 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 milled 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 through the acquisition of TJ Harkins in Bolingbrook, Illinois, U.S., and Certified Foods in Woodland, California, U.S.
“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,” said Pete Levangie, president and chief operating officer. “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.”
The new mill, housed within the existing facility in Tolleson, will begin production in September 2015.