Today, the Rise Products team makes its flour in a commercial kitchen in Long Island City, Queens. The grains are dried in an oven, then ground, milled and sifted into a fine flour — all by hand, which is why it costs $8 a pound wholesale, and $16 retail. The price will drop, the partners say, when they raise more money, move to a bigger space and automate the process.

But because of the growing interest in reducing waste, many chefs and bakers are already eager to work with what the team is calling its “Super Flour.”

At Runner & Stone, Mr. Endriss makes a shortbread cookie with a half-and-half blend of Rise flour and all-purpose flour. Bien Cuit, another Brooklyn bakery, has created a chocolate, barley and dulce de leche poundcake with a streusel made of Rise flour. Sfoglini, a Brooklyn pasta maker, produces radiatori using a combination of durum semolina, rye and Rise flour.

Another champion of recycling food waste is the Italian chef Massimo Bottura, whom Ms. Jimenez impulsively emailed in 2017 to see if he’d like a sample. He did, and later his staff asked for another 15 pounds. There is no word yet what they’ll do with it, but one day it may appear on the menu at Mr. Bottura’s restaurant Osteria Francescana, in Modena, Italy, which was recently awarded the top spot on the World’s 50 Best Restaurants list.

The Rise partners say some big brands have also requested samples, including Kellogg’s, Whole Foods and contract manufacturers for Nestlé and its subsidiary DiGiorno Pizza. (Barilla, the Italian pasta maker, has invested in ReGrained, a small start-up in the Bay Area that is making granola bars with brewery leftovers and its own spent-grain flour.)