Historic Arva Flour Mill

By: Arva Flour Mill  09-12-2011
Keywords: Flour, Bran, Soft Wheat


We mill the "best flour by a dam site". Changing trends indicated households and businesses wanted a whiter finer brand of flour but the Arva mill resisted the movement towards extracting the natural vitamins and food value. In spite of modern technology, Arva Mills has remained a vibrant business into the 21st century.

Quality has been a tradition at our mill since 1819 and we continue to supply our customers with a variety of Natural and Certified Organic flours.

At Arva, we continue to mill on the latest steel roller mills that were available at the beginning of the last century. Our Goldie and McCullough roller mills are some of the finest built in Canada. Using low RPM's, we are able to keep our flour at a low temperature when milling, which saves the nutritional integrity of our products.

Arva Mills is currently certified organic by Procert Canada and inspected on an annual basis. We also have annual CFIA ( Canadian Food Inspection Agency ) inspections, along with Health and Safety and Fire inspections, to insure GMP (Good Manufacturing Practice). Please inquire for more details.

Our quality flour products consist of:

All Natural

  • Unbleached Cake and pastry Flour
  • Unbleached 100% whole Cake and Pastry Flour
  • Unbleached White Hard Wheat Flour
  • Unbleached 100% Whole Hard Wheat Flour
  • Unbleached White Spelt Flour
  • Unbleached 100%Whole Spelt Flour
  • Cracked Wheat ( Hard and Soft )
  • Cream of Whole Wheat
  • White Bran ( Soft Wheat )
  • Red Bran ( Hard Wheat )
  • Spelt Bran


  • White Cake and Pastry Flour
  • 100% Whole Cake and Pastry Flour
  • White Hard Wheat Flour
  • 100% Whole Hard Wheat Flour
  • White Spelt Flour
  • 100% Whole Spelt Flour
  • Cracked Wheat ( Hard and Soft )
  • Cream of Whole Wheat ( Hard Wheat )
  • White Bran ( Soft Wheat )
  • Red Bran ( Soft Wheat )
  • Spelt Bran

Flour sizes range from 2.5kg, 5kg, 10kg, 20kg, and 40kg to bulk truck loads.

We can also supply oats from the kernal to the flour along with Corn flour (Yellow or White ), Rice flour in small amounts, Triticaly, Rye, Kamut, Quinoa plus many more.

Keywords: Bran, Flour, Hard Wheat Flour, Pastry Flour, Soft Wheat,