Hard White Spring Wheat Berries Product of Canada Desiccant Free White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour. The term “hard” refers to the higher protein content of this wheat. Higher protein flour is typically preferred for bread baking vs the lower protein soft white wheat which is used more for other baked goods. The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness. Red and white wheat are the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently. Cooking Instruction While most will grind their wheat into flour, you can also use the whole berries as a breakfast cereal. Simply soak the wheat overnight and rinse in the morning. Add 3 parts water to 1 part wheat, and bring to a boil. Simmer for 60 minutes. Add toppings the same as you would with oatmeal, such as salt, honey or fruit. No. 1 Grade Grown in Lacombe, Alberta without the use of chemical sprays. Origin Grown in Lacombe, Alberta Storage Whole grain can be kept for decades or indefinitely if stored properly, store in a cool dry location, or in a freezer. Once milled, it can be stored in a cool dry location for 3 months or 6 months in a freezer. Disclaimer: This information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for educational purposes only and not intended as medical advice. Consult your professional health expert for medical advice. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.
