Grains

Wheat

Wheat

 

  • Wheat, any of several species of cereal grasses of the genus Triticum (family Poaceae) and their edible grains. Wheat is one of the oldest and most important of the cereal crops. Of the thousands of varieties known, the most important are common wheat , used to make bread; durum wheat , used in making pasta such as spaghetti and macaroni.
      
Types Of Wheat:
  • Hard Red Winter: Versatile, with excellent milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads.
  • Hard Red Spring: The aristocrat of wheat when it comes to “designer” wheat foods like hearth breads, rolls, croissants, bagels and pizza crust.
  • Hard White Wheat: whole wheat or high extraction applications, pan breads or flat breads.
  • Soft White Wheat: Low moisture wheat with excellent milling results, provides a whiter and brighter product which is ideal for exquisite cakes, pastries and other confectionary products.
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  • Soft Red Winter: is a good choice for producing a wide range of confectionary products like cookies, crackers and cakes, and for blending for baguettes and other bread products. 
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  • Durum: Hardest of all wheats, durum has a rich amber color and high gluten content. Durum  sets the “gold standard for premium pasta products, couscous and some Mediterranean breads.
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