Whole wheat is generally understood to be the use of the whole wheat berry removing nothing from it. In commercial bread the germ and the husk or outer shell may be removed. The germ is often sold separately to be used on cereal or in other ways because it is very good for us. If the germ remains in the flour used for bread neither the flour or the bread have a very long shelf life. Once the wheat berry is milled it begins to mold within 72 hours. Fresh milled flour is best used right away or frozen for future use. Whole grains keep indefinitely when the outer shell is not broken.
Commercial white flour has no germ or husk and is bleached. Our hard white wheat and soft white wheat are whole berries and not bleached. Our hard white is bread flour and the soft white is for pasta and they are lighter in color than the hard red wheat. The hard white wheat is higher in protein than the other two.
What is the difference between hard and soft wheat?
Hard wheat is higher in protein/gluten. It is excellent for all yeasted baking goods such as breads, rolls, etc. If not enough gluten is present you will get a dense, heavy loaf of bread. Soft wheat is lower in protein/gluten and works best with all non-yeasted baked goods such as cookies, pies, cakes, etc.
|Hard White Wheat|
|Soft White Wheat|
What is the difference between red and white wheat?
Red is hard wheat that has a nuttier flavor and makes a slightly heavier bread. It is not typically used in sweet breads as the flavor will overpower the added flavors. White wheat is found in either hard or white. Hard white wheat is a newer variety of wheat that crosses the boundaries to not only be excellent in whole wheat bread, but also in cakes, pastries, cookies, muffins, and pancakes. Its mild flavor works well with most baked goods with added flavors.
|Hard White Wheat|
|Hard Red Wheat|