Wheat

Thanks to its high gluten content, an expandable protein that allows bakers to create improved breads, wheat has dominated amongst the cereals we eat.

Two main wheat varieties are widely grown:
Hard Wheat : Mainly processed into pasta and Soft Wheat (Bread wheat) : Used for most other foods.

Bread wheat is described as “hard” or “soft” depending on its protein content; as “winter” or “spring” according to his sowing; and as “red” or “white” depending on the color of the grains. Hard wheat contains a high amount of protein compared to other wheats, especially gluten, and is therefore used for making breads, whereas soft wheat containing less protein, is used to make “cake flour” for biscuits, pastries, waffles, etc…

Available as

✓ Conventional
✓ Organic

Processing options

✓ Soft White Whole Grain Wheat
✓ Soft White Wheat Flour
✓ Soft White Cracked Wheat
✓ Soft White Wheat Flakes
✓ Soft White Sprouted Wheat
✓ Soft White Sprouted Wheat Flour
✓ Soft White Cracked Sprouted Wheat
✓ Soft White Cracked Roasted Wheat
✓ Soft White Sprouted Caramelized Wheat
✓ Soft White Sprouted Caramelized Wheat Flour
✓ Soft White Cracked Sprouted Caramelized Wheat
✓ Red – Hard Whole Grain Wheat
✓ Red – Hard Wheat Flour
✓ Red – Hard Cracked Wheat
✓ Red – Hard Wheat Flakes
✓ Red – Hard Wheat Semolina
✓ Red – Hard Sprouted Wheat
✓ Red – Hard Sprouted Wheat Flour
✓ Red – Hard Cracked Sprouted Wheat
✓ Red – Hard Sprouted Caramelized Wheat
✓ Red – Hard Sprouted Caramelized Wheat Flour
✓ Red – Hard Cracked Sprouted Caramelized Cracked Wheat

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