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Hard Red Spring Wheat

Hard red spring wheat is typically higher in protein content than hard red winter wheat and thus is very good at producing gluten, the elastic component of a dough that can capture and hold carbon dioxide (the gas produced by yeast that raises your dough), making it ideal for breads, rolls, and pizza. Harvested in late summer and early fall, it gets its red color from pigmentation in the bran layer of the wheat berry.

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