Hard red wheat

Hard Red Spring Wheat

Hard Red Spring Wheat Favored by many for its robust flavor and higher protein value (and strong gluten), Hard Red Spring Wheat is the time honored favorite for bread making. Attributes Deep red color and plump shape. Excellent gluten development...
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Canadian Durum Wheat

Durum Wheat

Durum Wheat Its high protein content, as well as its strength, makes Durum wheat especially suited for making pasta. Popular in North African and Arab dishes it is the grain of choice for couscous, semolina, bulgur and round flatbreads. Attributes...
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Soft Red Wheat

Soft Red Wheat

Soft Red Wheat Soft Red wheat has a comparatively low protein content, which makes it a leading choice for bakers striving for soft pastries and pan breads. Because it is a softer variety of wheat, it grinds more easily than...
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Brazilian Soybean

Soybean

Soybean Soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture...
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Mustard Seeds

Mustard Seeds

Mustard Seeds Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard...
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Sunflower Seeds

Sunflower Seeds

Sunflower seeds Sunflower seeds come from, of course, sunflowers! The yellow flowers produce small edible seeds which are gray or greenly colored and are found naturally in dark green, gray, or black shells called “husks”. Sunflower seeds are an excellent...
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