Soft White Wheat
A light tan, plump grain with a delicate gluten structure. Important in bakery products other than breads, it is primarily used in pastry flours with lighter, flakier characteristics such as pastries, cakes and flatbreads. With a mild whole grain flavor it is a good source of protein, dietary fiber, phosphorus and manganese.
Available in the following
- Whole Grains
- Flour
- Flaked/Rolled
- Cracked
Supplier Info
Procured from the Pacific Northwest and Northern Plains of the United States and Southern Plains of Canada.
Wide ranging product availability includes 100% certified organic or conventional whole grains, flours, flakes, cracks, and as an ingredient in specialty mixes.
Packaging
Bulk flours, cracked grains and whole grains
25 & 50# paper bags
2,000# Tote Bags, 1,300# Flakes
40# pails
Bulk Flour, Whole Grains, Cracked Grains
Allergen Notice: Product contains wheat. SAFE HANDLING INSTRUCTIONS: This is a raw agricultural product and is not ready-to-eat. It must be thoroughly cooked before eating to prevent illness from naturally occurring bacteria.
More Wheat
- Wheat
Hard Red Spring Wheat
A high-protein wheat with strong gluten, prized for artisan breads and hard rolls. Grown in the northern plains, it delivers excellent dough strength and rich, nutty flavor.
- Wheat
Hard Red Winter Wheat
A versatile high-protein wheat with strong gluten, the workhorse of bread flours. It brings excellent volume and a classic wheat flavor to pan breads, rolls, and blends.
- Wheat
Hard White Wheat
Like hard red wheat in strength and protein, but with a milder, sweeter taste and lighter color. Ideal for whole wheat breads with a softer flavor and lighter crumb.