Valencia Flour Mill Ltd
The Valencia Flour Mill has a 104-year heritage in its original milling site at 74 Mill Rd., Jarales, NM, in the heart of the Middle Rio Grande Valley...It was founded in 1914 to mill wheat grown in the valley where alfalfa is now the main crop.
Today's Mill owners, Jose & Kathy Cordova, purchase only local New Mexican grains to produce modern baking mixes for Hispanic & Native American cuisines.
Our Mill Story
When Jose’s grandfather founded the family mill now called the Valencia Flour Mill, he purchased local wheat & operated on a barter system which enabled farmers to sell their wheat but gain flour for the entire year with storage at the Mill until they needed to draw down their flour accounts. The Valencia Flour Mill still buys local grains from New Mexican farms to manufacture its two mix lines of wheat-based & blue corn-based products.
The Cordova's 20th Century Mill Machine combines basic milling steps into one “self-contained” milling system. So, their antique mill gives Jose the flexibility to “set his bolting operation” for more flavorful, natural flour production. Valencia Flour is unbleached yet contains all nutrients prescribed by law -- such as Niacin and riboflavin. Jose calls his technique for making Valencia Flour, a “craft milling” process. The Cordovas explains "We select a medium gluten wheat that makes a pastry flour for our mix products like sopaipillas or fry bread. That’s why our mixes are easy to make into masa & to roll out without heavy pressure on a rolling pin." From this basic unbleached, medium gluten Valencia Flour, Jose makes two product lines for Hispanic & Native American markets.
Our Mix Products
Valencia Flour Mill owners, Jose & Kathy Cordova explain that "true flavor must come from the main ingredient at the top of the list. For Valencia Mixes the primary grains of wheat & blue corn are the flavor foundation of these authentic New Mexican products." The popular New Mexico True program from the State’s Dept. of Tourism recognizes Valencia products through their campaign to promote authentic, 100% New Mexican-made products.
Label declarations & ingredient lists are easy to read and understand on Valencia brand packaging. And Valencia products won’t leave customers guessing about long, unpronounceable chemical names in the ingredients list. In fact, there are only 4 ingredients in the popular, “just-add-water” Valencia Sopaipilla & Fry Bread Mixes. Valencia Unbleached Flour carries the wholesome wheat flavor with micro-ingredients filling in the remaining 10% of the formula. The micro-ingredients are:
- Non-hydrogenated (Zero Trans Fat) Sunflower Oil
- Rexall Baking Powder
- Morton Iodized Salt
Likewise, the Valencia Blue Corn Muffin & Pancake Mix relies on a higher ratio of ground Blue Corn to Valencia flour to bring out its subtle flavor. A proprietary blend of sugars enhances the blue corn flavor. Its slightly coarse mouth feel is created by the Mill’s medium grinding screen.
The Valencia Flour Mill has a complete sample retention system & is fully insured with each food service company that purchases its products. The facility is inspected by State and federal regulators who ensure that all environmental & food safety rules are in place.
After 15 years of serving statewide restaurant markets, the Valencia Sopaipilla & Fry Bread Mixes are known for consistency & high-quality performance, even for carry-out orders -- because these fried sopaipillas remain puffed & soft for up to 7 hours! (Please click on the Testimonials link under the Services box on the right.)