Product of Canada
No. 1 Grade: Grown in Lacombe, Alberta without the use of chemical sprays such as glyphosate, herbicides, or insecticides. Like any other Canadian wheat, it is non-GMO.
Hard Red Spring Wheat modern grain most commonly used for yeast breads and baking due to it's high gluten content. Hard Red has a bit of a robust, nutty flavour and produces a darker coloured flour compared to Hard White Wheat flour.
- High protein content (13%+)
- Nuttier flavour than its white counterparts
- Best suited for more rustic, artisan breads
- Produces a slightly darker flour.
Storage
- Whole grain can be kept for decades or indefinitely if stored properly. Store in a cool and dry location, or in a freezer.
- Once milled, it can be stored in a cool dry location for 3 months or 6 months in a freezer; however, freshly milled flour loses it's nutritional value very quickly. Studies show that in just 72 hours the flour has lost 90% of its nutrition so it is recommended to use within a few hours of the flour being milled.
