Grind your own Flour for Healthy Nutrients!

Описание: Wheat Berries are used to make flour, except the store bought flour has been stripped from the important nutrients of the wheat berries. We are supposed to get our necessary nutrients from REAL food! When we are baking with flour that has those necessary nutrients, it is benefiting our bodies, it makes us healthier and feel fuller for longer.

Wheat berries are categorized into two hardness categories: hard and soft. Wheat berries are also categorized into two color categories: red and white. Color does not impact the “bake-ability” of the wheat berry, but it does impact the final taste. Winter and spring refers to when the wheat is planted. Winter wheat is planted in the fall, goes dormant during the winter, regrows in the spring, and is harvested in the summer. Spring wheat is planted in the spring and harvested in the summer.
Soft White Winter Wheat – soft in hardness (best for non-yeast breads), white in color (mild taste), planted in the fall
Hard Red Spring Wheat – hard in hardness (best for yeast breads), red in color (nuttier taste), planted in the spring.
Hard Red Wheat:
Has a high protein content and is best for bread and other yeast-leavened products.
Soft Red Wheat:
Lower in protein and ideal for cakes, cookies, muffins, and quick breads.
Hard White Wheat:
Similar in protein to hard red wheat but with a milder flavor, making it a good choice for bread and pasta.
Soft White Wheat:
Also low in protein, it's excellent for pastries, muffins, and cookies, offering a delicate texture.
Wheat berries are rich in dietary fiber, B vitamins (including thiamine, niacin, riboflavin, and folate), minerals such as iron, magnesium, phosphorus, zinc, and manganese, and antioxidants.

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