WHEAT BERRIES - Pastry 25 Lbs
Soft wheat berry; low in glutenClick for Wheat info
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Shipping Weight: 26.10 pounds
|HARD RED WINTER WHEAT -
Primarily known as Kansas City wheat, this grain comprises the majority of all wheat species grown in the United States. The trading of wheat futures occurs in the largest city of the region where the wheat is grown and is why the name Kansas City is applied to this type of wheat. Growing area spans 23 million acres in The Great Plains, Texas to Montana and the Dakotas. Hard Red Winter Wheat accounts for 40 percent of all wheat grown in the United States.
Because of its high protein levels, hard red winter wheat generally is milled to create all-purpose flour, which is a combination of hard and soft wheat flour. It also is used to create bread flour because its high gluten strength and protein levels work well with yeast products.
Hard Red Winter Wheat has a slightly lower protein content than the Hard Red Spring Wheat. This makes it great for mixing with other flours, such as rye, and for producing Old World and artisan style breads. The lower protein content provides for a crisper crust, improved yeast fermentation and flavor. Many people prefer the robust flavor of the Hard Red Wheat berry varieties.
Winter Wheat is planted in the fall, mainly in Texas, Oklahoma, Kansas, Nebraska and other prairie states. It grows until itís about five inches tall, and then with the onset of winter and cold weather, it becomes dormant under snow cover, and continues growing the following spring. Itís harvested in late spring and early summer. The protein content of hard winter wheat ranges between 10 and 12 percent.
HARD RED SPRING WHEAT -
Primarily known as Minneapolis wheat, hard red spring wheat is grown on 13.8 million acres in Minnesota, Montana and the Dakotas. Hard Red Spring Wheat has the highest protein content of all wheat classes.
Like Hard Red Winter Wheat, hard red spring is milled to create all-purpose and bread flours. There appears to be little difference between Hard Red Spring and Hard Red Winter Wheat when baking.
Hard Red Spring Wheat is most commonly found in health food stores and some supermarkets. Hard Red Wheat berries are high in protein and used in bread making. They are brownish-red in color and, if cooked as a grain, they are textured and very chewy. If ground in a flour mill, Hard Red Spring Wheat keeps all its nutritional value. Hard Red Spring Wheat has a higher protein and stronger gluten content than Winter Wheat and is a better substitute for bread flour when making sandwich loaves. If eating as a grain or side dish, the hard varieties take much longer to cook and soften.
HARD WHITE SPRING WHEAT -
This wheat is a relatively new grain. It was introduced to the U.S. agricultural system in 1990 and covers only 300,000 acres. It resembles hard red wheat in all characteristics with the exception of the red bran coloring. This results in a wheat that is sweeter and more mild than red wheat flour, which some find to be slightly bitter.
As it resembles red wheat in all characteristics except for color, hard white wheat is also milled to create all-purpose flour and bread flour. The nutritional content is the same for red and white wheat berries.
Breads made with Hard Red and Hard White Wheats will be very similar. The main difference is that Red Wheat produces a fuller, heartier flavor and the bread will have a slightly darker color.
Spring wheat grows predominantly in the Dakotas, Minnesota and Montana, as well as in Canada, where the climate is more severe. Itís planted in the spring and harvested in late summer and early fall. Generally, the farther north you go, the more spring wheat youíll find and the greater the levels of protein Ė generally 12 to 14 percent.
PASTRY WHEAT / SOFT WHITE WHEAT -
This wheat carries the same characteristics as soft red wheat, though it lacks the red color and is sweeter because of it. This grain covers 8.3 million acres in the Pacific Northwest, California, New York, Michigan and Wisconsin.
Soft White Wheat carries the same characteristics as soft red wheat, except for bran color, and is milled to create all-purpose flour, cake flour (when it is bleached), pastry flour and self-rising flour (when leavening and salt are added). When buying all-purpose white flour anywhere in the United States, it will be a combination of hard white wheat and soft white wheat.
Soft White Wheat berries are higher in starch. They have a softer kernel and are often used to make pastry flour. They have a milder taste for those who do not prefer the robust flavor of the red wheat berries. The soft white variety contains less protein and more carbohydrates than the hard varieties.
Soft wheat is a winter wheat grown primarily east of the Mississippi, from Missouri and Illinois east to Virginia and the Carolinas in the South and New York in the North. There are also important crops of soft white wheat in the Pacific Northwest.
Soft White Wheat is not a good choice for making bread. Hard Red and Hard White Wheat as well as SPELT, KAMUT and RYE are popular choices for bread making.