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At the historic Valencia Flour Mill, unbleached pastry flour is used as the base to craft their famous Sopaipilla and Fry Bread mixes. These “just-add-water” mixes get their flavor from New Mexican wheat that is craft-milled by Jose Cordova, a third-generation family miller.
The products have in-build health benefits because we selected a Zero Trans Fat sunflower oil, which leaves the fried sopaipillas non-greasy to the touch. No sugar is added because baking powder is the leavening agent, instead of yeast. Preparation is easy and time-saving, making our mixes perfect for everyday use. Customers can make tortillas, stuffed sopaipillas, Indian fry bread, empanadas, churros, and other Hispanic items for their friends and families.
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