Hard red spring wheat -- grown mostly in North Dakota, Montana, South Dakota and Minnesota -- stands out as the aristocrat of wheat for baking bread. Hard red spring has the highest protein content of all U.S. wheats (usually 13 to 16 percent) which, in turn, corresponds with greater gluten content. For this reason, flour mills in the United States and in many export markets blend hard red spring wheat with lower protein wheats to increase the gluten content in the resulting batch of flour. The addition of hard red spring improves dough handling and mixing characteristics, and water absorption.
Item #070068 (25lb) ^Special Order
Ingredients: 100% Organic Hard Red Spring Wheat Berries.
^Orders containing special order products take additional time to process.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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