Product Description

We can supply Hard red wheat and soft red wheat.Hard red spring wheat *- grown mostly in North Dakota, Montana, South Dakota and Minnesota *- stands out as the aristocrat of wheat for baking bread. Hard red spring has the highest protein content of all U.S. wheats (usually *3 to *6 percent) which, in turn, corresponds with greater gluten content. For this reason, flour mills in the United States and in many export markets blend hard red spring wheat with lower protein wheats to increase the gluten content in the resulting batch of flour. The addition of hard red spring improves dough handling and mixing characteristics, and water absorption.

• U.S. hard red spring wheat is exported to over *0 countries. Asia markets are the destination for more than half of all spring wheat exports. Latin and South American customers account for *7 percent, Europeans for *1 percent and African/Mid East markets for 6 percent.
• Hard red spring wheat ranges from *3 to *6 percent protein. High protein content and superior gluten quality allow spring wheat to make the finest yeast breads and dinner rolls. Gluten's elastic nature helps increase loaf volume by trapping carbon dioxide gas produced in the fermentation process. Gluten enables hearth breads to retain their shape better while baking and provides the strength needed in baked products to support heavy, high-fiber ingredients such as whole grains, raisins and nuts.
• Hard red spring wheat is also used extensively as a blending wheat to increase the gluten strength in batches of flour.
• Spring wheat flour absorbs more water than lower protein flours. This means bakers can make more loaves of bread from a given quantity of flour, and the end product has improved moistness and softness and increased shelf-life.
• Breads are an important part of a healthy diet. They are high in carbohydrates, low in fat and low in calories. Enriched breads are good sources of iron and some B-vitamins