Chattanooga, Tn. – August 24, 2021 – Grain Craft announced today plans to construct a grain elevator at the company’s Blackfoot, Idaho flour mill. The new elevator will receive local wheat and convey it directly into the mill. It is scheduled to be complete during fourth quarter of 2021. The elevator will be located on […]
Chattanooga, Tn. – August 19, 2021 – Grain Craft, the largest independent flour miller in the nation, is pleased to announce their support for a new program called Kansas Wheat Rx. The program is coordinated by Kansas Wheat and the K-State Research Extension. Wheat Rx is a hub of research recommendations and educational information that […]
Crust is the most important part of the pizza and the flour is the most important part of the crust. A flour’s strength, protein content and wheat class all have a direct impact on the flavor and texture of your pizza. Discover the absolute best flour for the kind of crust you’re going for with […]
Join our Utah team! Don’t miss the Grain Craft Career Fair: Thursday, June 24 8:00 a.m. – 6:00 p.m. Ogden Eccles Conference Center in Ogden, Utah. We will be hiring for skilled and unskilled positions and all shifts start from $22-$27/hour. Click here to learn more about careers at Grain Craft. Annual company bonus Quarterly […]
We are proud to announce that our HR Administrator, Amy Dalton, has received her Society of Human Resource Management (SHRM) Certified Professional credential. This distinction is awarded to recognize someone’s technical HR expertise. Amy was tested in many different areas such as: Leadership (Leadership & Navigation, Ethical Practice), Interpersonal (Relationship Management, Communication, Global & Cultural […]
Chattanooga, Tn. – March 30, 2021 – Grain Craft, the largest independent flour miller in the nation, is pleased to announce the promotion of Preston Powell as Director of National Accounts. Powell joined Grain Craft in 2018 as Account Executive and has led new sales development throughout the Southeast region. In addition to excelling in […]