What Happened To Robin Hood Flour?

The J. M. Smucker Company has today announced a voluntary recall of particular batches of Robin Hood All-Purpose Flour that were marketed and distributed in the United States owing to probable E. coli contamination. None of the Robin Hood products marketed in Canada are affected by this recall.

This problem does not affect any other goods produced by The J. M. Smucker Company, including any Robin Hood products distributed and sold in the United States or Canada. To yet, no diseases connected to this problem have been documented.

The following goods are affected:

The J. M. Smucker Company supplied a range of American shops with these goods.

Customers who have purchased impacted goods should cease using them and throw them away. Customers can contact the company by filling out this form or calling 888-569-6728, Monday through Friday, between 8:00 a.m. and 5:00 p.m. ET, if they have any questions or items that are affected by this recall.

Do they still produce Robin Hood flour?

In 1970, the business changed its name to International Multifoods Corporation as a result of several acquisitions and reorganizations.

[3] Due to overcapacity, the Moose Jaw mill shut down in 1966. Although the mill was destroyed, the grain bins and elevator are still in service as an inland port run by Parrish and Heimbecker Ltd.

The more recent Saskatoon mill, constructed in 1928, is still producing flour under the Robin Hood name.

The J.M. Smucker Company acquired three milling facilities in Canada, including the Robin Hood brand, from International Multifoods in June 2004. Smuckers announced in 2006 that it had sold Horizon Milling G.P., a division of Cargill, the milling facilities in Canada for US$78 million. According to the terms of the deal, Horizon Milling is the owner and operator of the Canadian mills in Saskatoon, Montreal, and Burlington that produce goods under the Robin Hood brand. Horizon Milling promotes Robin Hood products directly to the food service and industrial sector in Canada, U.S. and Caribbean. Smuckers still sells Robin Hood goods in the retail sector. [4]

What country produces Robin Hood flour?

The 100th anniversary logo and the old Robin Hood mill in Moose Jaw, Saskatchewan (inset).

Few companies in Canada are as well known by their names and logos as Robin Hood. As one of the most well-known brands of flour, mixes, and bases for the retail, foodservice, and industrial baking industries, it celebrated its 100th birthday in 2009.

According to Horizon Milling marketing manager Elaine O’Doherty, the Robin Hood brand is “alive and well” even if the corporation International Multifoods no longer exists.

In 2006, International Multifoods’ Canadian industrial foodservice and milling operations were acquired by Cargill’s Horizon Milling subsidiary from Smucker Foods. Smucker, which acquired International Multifoods in 2004, is still in charge of retail operations while Horizon Milling has a license to use the brand in the foodservice and industrial channels.

“Horizon Milling is commemorating 100 years of milling competence in Canada at the same time that we are commemorating the 100th anniversary of the Robin Hood brand,” adds O’Doherty. “When ownership of the brand shifted, nothing about the product did. In fact, a large portion of our clients still call us Robin Hood.

Francis Atherton Bean, president of International Milling in Minneapolis, created Robin Hood in 1909 and began operations with a mill in Moose Jaw, Saskatchewan.

Moose Jaw, which had 7,000 residents at the time, was Saskatchewan’s largest city, and Bean’s mill opened to a lot of anticipation. The mill quickly established itself as a key component of the local economy. In less than two years after Bean had it remodeled, it was turning out more than 1,600 barrels of flour every day.

Production migrated from Moose Jaw to Saskatoon in the 1920s, and Robin Hood expanded into Quebec by purchasing a mill in Montreal that is still in use today. In fact, the Montreal factory had a renovation in the 2000sa project, doubling its capacity and elevating it to the position of one of Canada’s biggest mills.

Robin Hood was more involved in the neighborhood during the Second World War. It created the well-known radio program “On Parade. It gave prizes to winners, much like “Name That Tune,” and provided cheer to thousands of households suffering through the misery of war.

Robin Hood reacted to a domestic emergency as well. Winnipeg saw the worst flood in North American history in the summer of 1950. Robin Hood provided the flood relief fund with clothing, supplies, and a $10,000 check.

To completely serve the consumer, bakery, and foodservice industries, Robin Hood began creating hundreds of goods using its traditional flour by the end of the 1960s. These products ranged from oat cereals to baking mixes and condiments.

The evolution of the company’s logo, which features Robin Hood in several guises, is one of the most striking features of its history. He had a slight resemblance to King Edward VII in one of his earliest appearances, which took place in 1910. Then, in 1936, he underwent a redesign that gave him the feathers and dashing appearance of Hollywood star Errol Flynn’s portrayal of Robin Hood.

However, the logo was changed in 1958 when a New York packaging designer was engaged to give the company a facelift. After polling consumers, the designer discovered that Robin Hood is connected with the colors red and green and that he should be donning a plumed hat.

In response to these straightforward requirements, he created the understated side-profile design that is still in use today as Robin Hood enters its second century while appreciating the effort that made the first one possible.

Since the time when flour was distributed in wooden barrels, the Robin Hood brand has advanced significantly. Although a lot has changed, the brands’ owners claim that their guiding principle hasn’t altered: they’re adaptable so they can help you grow your business.

Is the Robin Hood bread and roll mix in short supply?

Retailers have been advised by Smuckers (Robin Hood) that the company will no longer be producing Robin Hood Bread & Roll Mix.

The recalled flour is whatever kind?

The voluntary nationwide recall of five-pound bags of General Mills’ Gold Medal Unbleached All-Purpose Flour with a better if used by date of September 6, 2020 was made public today. The five-pound bag product was sampled, and it was found that there may be E. coli O26, which is the reason for the recall. As General Mills has not received any direct customer reports of illnesses linked to this product, this recall is being issued out of a sense of caution.

The five-pound bags of Gold Medal Unbleached All Purpose Flour that fall under this recall only have one date code. This recall does not apply to any of the other varieties of Gold Medal Flour.

The following code date is voluntarily recalled and is currently available in retail locations or in consumer pantry:

While the majority of E. coli strains aren’t harmful, some of them can make you sick. E. coli O26 is a potentially fatal bacteria that can lead to dehydration and bloody diarrhea. The most vulnerable groups to contracting a foodborne illness include the elderly, the very young, and people with weakened immune systems.

Consumers who are worried about a disease should see a doctor. The state and municipal public health authorities urge anyone who has been given a medical diagnosis of an illness linked to E. coli O26 to get in touch with them.

Is gold medal better than King Arthur Flour?

I created a test formula and evaluated the King Arthur flour using it. The King Arthur wheat performed admirably and created a beautiful sourdough loaf. I’ll show you how the Gold Medal bread flour performed in this post. I must admit that I was shocked at how wonderfully it performed. I thought the Gold Medal behaved admirably; the crumb was open and chewy, and the crust was crisp and blistered.

These images of the bread are provided. Each batch’s first loaf did not turn out as well as the second loaf. For the second loaf in each test, the oven appeared to be heated and lit more intensely.

Initially baked using Gold Medal Flour:

This bread was excellent and rose nicely in the oven. Although the crumb was open and the flavor was excellent, the second loaf was more “beautiful” and had a nice crisp crust.

After months of subpar bread, this testing has been so enjoyable. When using subpar flour, you reach a point where you begin to doubt your ability to continue baking. The two flours I’ve tested up to this point are excellent for using to make sourdough bread.

Unbleached bread flour is present in all of the flours. I somewhat prefer the Gold Medal flour over the King Arthur flour out of the two that have been tested thus far. The dough had a nicer hand feel and was a little bit simpler to work with. Not to add that it is nearly half as expensive as King Arthur flour.

To be certain, I would need to put them to much more testing. It wouldn’t be fair to not test them multiple times because every batch made with a single flour has the potential to differ. My opinions are therefore based solely on my first perception. Please feel free to share any feedback you may have regarding your use of King Arthur or Gold Medal.

I used Italian starter for these experiments, and the temperature in my kitchen was in the 80s to 90s F. The bulk ferment durations might need to be doubled if you want to use the formula provided in the first post, which is linked at the top of this one. Bob’s Red Mill flour will be tested next, so stay tuned.

How safe is Robinhood flour?

Public health alert mentions Robin Hood Flour The Canadian Food Inspection Agency and the Public Health Agency of Canada have issued a recall notice for Robin Hood All-Purpose Flour (CFIA). People in Canada are cautioned not to eat or use

What is the shelf life of Robin Hood flour?

This product has a 12-month shelf life after the date of manufacture. How Do I Read A Manufacturing Code? What Is A Manufacturing Code? The first one or two digits indicate the year of manufacture. For example, the 13 or 3 in our sample codes denotes the year of manufacture as 2013.

Smuckers owns Robin Hood, right?


According to sources familiar with the situation, J.M. Smucker is thinking about selling several of its baking brands, including Pillsbury and Robin Hood, according to a report from Bloomberg on Thursday.

According to one of the individuals, the unit could sell for as much as US$700 million (C$902.4 million), according to a report by Bloomberg.

According to Bloomberg, Smucker may keep the unit because a final decision on whether to pursue a sale has not been made.

The Robin Hood and Pillsbury brands were bought by Smucker as part of its 2004 acquisition of International Multifoods.

In the retail and supermarket sectors, Smucker’s Canadian division sells baked goods and flour from Robin Hood, which is ground by Ardent Mills as part of a co-packing arrangement.

The Robin Hood name is also used by Denver-based Ardent, which sells flour in Canadian foodservice and industrial sectors under license from Smucker. Ardent has operations in Canada in Montreal, Saskatoon, Mississauga, and Brampton, Ont.

Before being sold to one of Ardent’s legacy firms, Horizon Milling, in 2006, Smucker’s Canadian division had held Ardent’s Canadian grain-based foodservice and industrial business.

Following a significant E. coli-related product recall involving flours and flour-based goods created at Ardent last spring, the Robin Hood brand suffered. In connection with the associated E. coli 0121 epidemic, 30 persons became ill in Canada.

According to a statement made by Smucker in February, the company’s baking brands division was a factor in the third quarter’s fall in net sales in its U.S. retail consumer goods business.

After the U.S. Federal Trade Commission attempted to prohibit the deal on the grounds that it would likely lessen competition and violate anti-trust legislation, Smucker announced Tuesday that it would drop its plan to acquire Conagra Brands’ Wesson Oil brand.

Do Canadian and American flours differ from one another?

Arizona is where I spend the winters. I observed that American flour had a distinct grain density from Canadian flour. My cakes and muffins consequently don’t turn out very well! Have you have an answer for me?

Is American flour different from Canadian flour?

You are quite perceptive, and you are absolutely correct to notice that some American flours, especially those produced in the southern United States, do not mix well with our Canadian baking recipes. Why? Southern flour does not absorb liquid as effectively and has less protein than Canadian flour. When preparing your Canadian dishes, stay away from labels like Martha White and White Lily. They have a protein content of 9%–10%. Instead, go for all-purpose unbleached flour, such as Gold Medal, Pillsbury, or King Arthur, which has 12%–13% more protein than all-purpose Canadian flour.

Where is flour for Five Roses made?

The Lake of the Woods Milling Company began milling Five Roses brand flour in Keewatin, Ontario, in 1888, and it has a long and illustrious history. Five Roses, a product made from the greatest Canadian wheat, quickly gained a reputation for consistently producing results.

The Lake of the Woods Milling Company and its top-selling flour brand were purchased by The Ogilvie Flour Mills in 1954. Up until 1994, when The Archer Daniels Midland Company acquired the whole Ogilvie business, Five Roses remained a member of the Ogilvie family. The top Canadian flour option, Five Roses flour, has consistently demonstrated its superiority. The Five Roses brand was purchased by Smucker Foods of Canada Corp. in 2007, and it is still present there today as a component of a portfolio of popular and reputable brands.

Why is flour from Robin Hood superior?

The protein content of Robin Hood All Purpose Flour, which is made from premium hard red spring wheat and soft wheat and falls between that of our Best for Cake & Pastry and Best for Bread flours, makes it the perfect flour for your favorite dishes.

produced from premium hard red spring wheat and soft wheat, all-purpose flour; a top-notch flour for all baking and cooking needs; Cookies, muffins, biscuits, quick breads, cakes, cupcakes, breads and rolls, pies and pastries, and bars, squares, and brownies are all recommended for baking.