Hard Red Wheat
This wheat type is 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.
Some attributes of this wheat are as follows:
- Deep red color and plump shape.
- Excellent gluten development and rising power for leavened baked goods.
- 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Kosher pareve.
- Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. This growing pattern is thought to contribute to the higher protein level found in spring wheat.
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