Whole grain barley is an excellent source of essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants.

Organic Whole Grain Triticale

Triticale’s flour can be used in baking, and it provides a nutty flavor and a chewy texture. It has a higher protein content compared to wheat.

Organic Whole Grain Oats

 Whole oats possess numerous attributes and versatile uses. They are high in essential nutrients like fiber, protein, and B vitamins 

Whole grain rye can be used in a variety of dishes, including as a substitute for rice or other grains, added to soups and stews, or cooked into cereals etc.

Whole grain corn, also known as field corn or dent corn is quite adept to growing in cooler climates and is dried to allow it to be storable. 

This flour is milled from the entire kernel of wheat. The presence of bran reduces gluten development, therefore, items baked with whole wheat flour tend to be heavier and denser than those made from enriched flour. 

This is a fine-textured, almost silky flour milled from soft wheat and has a low protein content. It is used to make all types of baked goods like cakes, cookies, crackers, quick breads and some types of pastry.

Semolina is a flour made from durum wheat, and while it is unique, it’s not too difficult to substitute in a pinch. Semolina flour is best for the more hefty pastas which are served “al dente” as it allows the pasta to keep its shape without over-cooking. Semolina is a great source of iron and magnesium.

Bread Flour is milled primarily for commercial baking use, but can be found at most grocery stores. While similar to all-purpose flour, it has a higher gluten content, which is optimal in making yeast breads. It comes from the finely ground part of the wheat kernel called the endosperm.

Overall, soft white wheat is favored for the soft texture and light color it brings to baked goods. Its low protein content, compared to hard wheat varieties, results in a tender and delicate texture.

Organic Hard Red Winter Wheat

The high protein content of organic whole grain hard red winter wheat contributes to its strength and elasticity, making it suitable for bread-making and other baked goods.

Organic hard white wheat finds versatile uses in the culinary world. It serves as the primary ingredient for baking whole wheat bread, rolls, bagels, and pizza dough.