Hard red spring is one of the modern wheat varieties that are most commonly grown by Canadian farmers. Canadian grown hard red spring is known worldwide for being the go-to flour for bread baking. Due to its high protein content, flour made from hard red spring is excellent for bread baking. This whole wheat flour is milled from the whole grain and then sifted at an 80-85% extraction rate. This means that some of the larger bran particles are sifted out which creates a flour closer in texture to a regular all-purpose, while still maintaining much of the nutritional value as its whole-grain counterpart.
We believe that high-quality ingredients produce high-quality food. Our goal is to provide our customers with a more nutritious product, with an extremely small transparent food supply chain. All of our flour is stone-milled in small batches right here in Manitoba. We grow the grain, we sell the flour, it doesn’t get any simpler than that.
WHAT TO MAKE WITH THIS FLOUR:
This flour is great for yeasted bread, pizza crusts, as well as muffins, cakes, cookies, etc. You can also use this as a substitute for all-purpose flour. The sifting process creates a nice fluffy
flour that is very versatile while still flavourful.
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