Hard Red Spring Wheat - 100% Organic Grains, High Protein & Fiber Source, Rich In Manganese And Selenium, Premium Baking Qualities For Artisan Bread

Hard red spring wheat is planted in the spring and is an exceptionally flexible grain that is utilized fundamentally overall grain or handled entire wheat flour. With its rosy earthy colored tone and projectile molded appearance it is a decent wellspring of protein dietary strands manganese and selenium. It has a full bodied entire wheat flavor and it gives prevalent baking qualities in yeast raised breads and rolls craftsman breads and a wide assortment of other heated products hard red spring wheat is high in protein. It's a decent wellspring of fiber and high in manganese and selenium. Periodically store bread made with hard red spring wheat flour is enhanced with b nutrients. This sort of wheat has expanded gluten levels because of the great measure of protein hard red spring is known as the Blue-blood of wheat with regards to architect food varieties.