Product of Alberta
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 White Spring Wheat is a modern grain most commonly used for yeast breads and baking due to it's high gluten content. Unlike Hard Red Wheat, the bran of White Wheat berries is not only lighter in colour but also milder in flavour as it does not contain the strongly-flavoured phenolic compounds that are in Red Wheat.
Red and white wheat are the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.
While most people will grind their wheat into flour, you can also use the whole or cracked wheat berries as a breakfast cereal.
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.
Good Farmers, Good Food.
