Hard White Spring Wheat. Shoup et al (1966) milled flour from eight composite samples of hard red winter wheat varieties and five of hard red spring wheat varieties from several locations, as well as single samples of soft red winter, durum, and club (white) wheats, and determined their amino acid compositions. This is the most common type of wheat in the US. https://www.recipetips.com/kitchen-tips/t--1026/types-of-wheat-flour.asp The high protein levels (about 14%) make it good for bread making. Attributes. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. Hard wheat is a bronze-colored wheat and has a higher gluten content. Visit our blog In the Kitchen with Honeyville to find delicious recipes for Hard Red Wheat and more! People also keep Hard Red Wheat on hand to mix with lower gluten flour such as buckwheat and rye to make bread and other baked goods. This is my second order from your establishment. This excess pigmentation causes the milled flour to be a tad darker in color but also has a slightly more rich flavor to it (some say “bitter”). Our Hard Red Winter (HRW) wheat is an old heirloom variety that originated in the Middle East country of Turkey, before it came to America and made wheat the dominate crop in Kansas. For making whole wheat bread, wheat with high gluten and protein content is necessary – hard red or white (spring or winter) wheats have sufficient gluten and protein content. The most common grain I mill is Hard White Spring Wheat. Hard Red Winter Wheat is planted in the fall and is a very versitile grain primarily used as a whole grain or whole wheat flour. The common ancestor of all wheat is called einkorn, first cultivated 8,700 years ago in present day Iraq. Expedition, Hard Red Winter Wheat, has a nutty aroma and full-bodied flavor. It has a similar reddish brown color and bullet shaped appearance as the Hard Red Spring Wheat, only it is slightly plumper, however conatins the same excellent source of protein, dietary fibers, manganese and selenium. Perfect for artisan breads and pizza dough or simply because you'd like to add more nutritious whole grain flour to your favorite recipe. Red wheat lends a creamy reddish color to the dough (hence the name) and a wonderful red hue to the crust. Each "~" indicates a missing or incomplete value. Soft wheats have less gluten and protein and are good only for pastry flour. Artisan bread flour, which is milled from hard red winter wheat, resembles French bread flour in its characteristics, that is, it is relatively low in protein (11.5–12.5 percent). It will produce a loaf that rises nicely, with less of the heavier flavor that is associated with hard red flour. Common wheat is also distinguished by spring or winter wheat. I also appreciate the phone conversation with one of your staff who clarified a difference between the hard red spring and hard red winter berries relating to moisture content in bread loaves made from each. Hard Red Winter Versatile, with excellent milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads. Deep red color and plump shape. The flour will keep for 6 months to a year under these storage conditions. Flour Ash levels of 0.49% (14% … Footnotes for Wheat, hard red winter. From time to time, I’m in the mood for a darker denser bread, and I’ll make a loaf out of nothing but hard red flour. Well, this flour is actually ground from certified organic whole grain hard white wheat berries, so it really is a 100% whole wheat white flour. We recommend that you store this grain in a cool and dry place. Some common flour varieties are buckwheat, garbanzos, quinoa, rye, barley, oats, lentils, beans, corn, and wheat. Source: Nutrient data for this listing was provided by USDA SR-21. The high protein flour, such as All Trumps (which comes from hard red spring wheat) that is favored by some pizzerias, is commercial, refined, branless, white flour. The other biggie in the nutritional value of the hard red wheat berry is its protein content. They yield excellent bread-making flour because of their high quantity of protein (approximately 12–15 percent), mainly in the form of gluten. Take advantage of the much greater nutrient content of whole red wheat flour by substituting it for all or most of the all purpose wheat flour called for in any recipe. A definite need for your long term food storage! HRW is also an ideal wheat choice for some types of Asian noodles, general purpose flour and as an improver for blending. Hard red winter wheat or wheat seeds have protein content around 11% making them great for a variety of uses. Blend / Hard Red Winter Wheat Flour Treatment / None. Hard Red Whole Wheat Flour is the kind of flour typically known as traditional "Whole Wheat" flour. 00 ($0.18/Ounce) Thank you for the recent shipment of 25# Hard Red Spring Wheat Berries. Hard white is the flour of choice for some families, but I find it to be lacking in character, all by itself. What Wheat? The protein ranges from 12-13%. Hard Wheat. Our flour is milled fresh to order in a medium grind from our spring planted Methow Hard Red Wheat berries. Hard red wheat is great to store for long periods of time. It is well known for its outstanding milling and baking characteristics. Hard red wheat may also be used for bread, but is an acquired taste because of its very distinctive, almost bitter flavor. Hard white wheat is one of the most widely used for bread. Recipes that call for hard red wheat flour typically call for more sugar to help mask the bitter taste. We continually invest in state-of-the-art technology, including cleaning, flakers, roll stands, and sifters, all to deliver only the best hard red wheat products for use in panned breads, cereals, snack foods, coatings, binders, and more. The gluten is found in the starchy center—the endosperm—of the grain (the only component that remains after the refining process). Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Hard red winter or spring wheat berries are the favorites and common varieties among people who grind their own wheat. Stone milled fresh on demand from the whole wheat berry – Breadtopia stone mills the whole grain into flour as needed to fill customer orders.Our customers are assured of receiving freshly milled whole wheat flour every time. Packaging: Hard Red Wheat in a can is sealed air tight in a #10 can and weighs approximately 5 pounds. Milled in a medium grind for granular texture and nutty crumb. Hard Red Spring Wheat is known as 'bread flour' and is useful in just about anything you bake. It provides more fiber and other nutrients than all-purpose flour. You just can't get anywhere near that with home-milling, no matter how much you sift. Uses: Hard Red Wheat can be ground and used to make breads, rolls, cookies, pastries and more. Shelf life estimates are based on industry studies from sources deemed reputable. It is a slightly bitter flour with floral tones. Soft wheat is really good for pastries, such as cakes and biscuits. Thanks for supporting a human-scale local grain economy. Hard white wheat contains a smaller amount of tannin, which is a bigger component in hard red wheat which makes the flour darker in color and heartier in taste. Description Sprouted Hard Red Spring Whole Grain Flour – 3, 10 and 50 lb bags. 65°F and 60% humidity is ideal. Hard Red Wheat Flour is milled from whole grain red wheat (including the bran, endosperm and germ) and retains its nutrients. By definition, whole wheat is an intact wheat grain, containing the following three parts (5, 6): Bran. The bran of the whole wheat flour cuts those gluten strands and creates a denser and heartier bread product. Red wheat is high in protein but also has red pigmentation in the bran layer of the wheat berry, which is where it gets its name. Finished breads look like what most people think of when they think “wheat … This flavor comes from the pigment in the wheat. Wheat Berry Recipes: Most people use wheat berries to make homemade flour and that is a great use for them. Hard red wheat is dark brown in color, and very high in protein. 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