Each "~" indicates a missing or incomplete value. The sister of hard white wheat is soft. Subjecting flour to temperatures over 170°F causes the fat in the wheat germ to rapidly oxidize and rancidify, resulting in the loss of vitamins and minerals, as well as a significantly reduced shelf life. We also want to be smart about our finances and want to make sure that as part of our daily and yearly supply of food for storage that we have these whole grains on hand and that we are storing them correctly. Soft wheat is typically a winter wheat, which means it's planted in the autumn, grows a few inches tall before it’s covered with snowfall through the winter, and lies dormant until the ground warms up in early spring. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. ** This does not mean that high-protein flour is better than low-protein; rather, different types of flour are better suited for different purposes. * Bread flour typically has a protein content of 12-14%, all-purpose ranges from 9-12%, pastry flour contains 8-9%, and cake flour has about 7-8%. Once dry, the stalks are threshed, loosening the grains, then winnowed, using air movement to separate the grain from the chaff (some less common varieties of wheat, like spelt, emer, and einkorn, have an inedible hull that also needs to be separated from the grain and removed). With its nutty and sweet flavor, it works well in graham crackers and pie doughs. Simply boil them for 1 hour to soften the kernels, which will produce their characteristically chewy texture. Soft White Wheat is grown primarily in the Pacific Northwest. With its moderate protein content of 9-12%, all-purpose flour lives up to its name as the most versatile type of wheat flour available. Finely ground semolina flour, labeled "semola rimacinata," can also be used for pasta, but is primarily used in baking, for bread and focaccia doughs. Soft White Wheat - Organic - 2.5 Lbs. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). Medium grind semolina flour is used to make Roman-style gnocchi, and pasta dough for shapes like orecchiette. $42.96 $ 42. Perfectly even edge-to-edge cooking and foolproof results. If you look closely at one of these whole grains, you’ll first notice a dark outer covering. Ingredients: Wheat & Rye Flour, Wheat Bran, Water, Salt, Wild Yeast Contains: Wheat, Rye, Sunflower -, Pumpkin -, Flax Seeds Net Weight: 1.76 lb (800g) $12 /ea For these reasons, we recommend stocking Gold Medal’s Blue Label as a standard all-purpose flour because it provides a mix of protein and starch that we find to be the most versatile for a wide range of recipes. At the turn of the 20th century, commercial flour mills sought to increase production by using maturing and bleaching agents to shorten that aging process; commercial mills, like Gold Medal, Pillsbury, and White Lily, chemically treat some flours to achieve the effects of flour-aging in just two days. Since removing the bran and germ also removes a significant portion of the grain’s nutritional value, starting in the 1940s in the US, flours have been enriched with iron and B vitamins (niacin, thiamin, riboflavin, and folic acid) in order to compensate for lost nutrients. GrainMaker® mills #2 Whole Grain Classic. Then there’s white whole wheat flour. It is a low protein wheat with excellent milling and baking characteristics for pan breads, general purpose flour and as an improver for blending. The Soft Grains are: Barley, Hulled or Pearled Oats, Oat Groats, Rolled Oats, Quinoa, Rye Berries and Soft White Wheat. This means that wheat berries retain all of the grain's vitamins, minerals and phytochemicals. Clear flour is commonly added to whole grain and rye breads (to which it adds strength and where its drab color can be hidden) and used in the production of vital wheat gluten. Whole wheat and graham flours can be used interchangeably in recipes, so if you have one or the other, don’t be shy about substitution. But these?! One of the best parts about this recipe is that the rolls stay soft for longer than just a few hours after baking. White Lily uses soft wheat and has approximately 9% protein, making it closer in protein content to pastry flour than other all-purpose flours, and thus better suited for use in pastries and biscuits than in bread doughs. It can also be mixed with all-purpose or bread flours to create breads that have a lighter wheat flavor and a less dense crumb. This process of air-aging takes several weeks and yields flour that’s labeled "unbleached.". *I specifically chose to avoid the inclusion of other wheats—einkorn, emmer, spelt, khorasan—in this guide since they aren't typically available at supermarkets and may need to be purchased directly from a miller. When cooked up in milk, wheat berries make a hearty, very nutritious whole-grain breakfast porridge. Soft white whole wheat is ideal for baking cakes, cookies, pastries and pie crusts. Wheat Prices - 40 Year Historical Chart. To find this, you’ll need to dig deeper and go directly to the producer's website. Store your grains in airtight containers and keep them away from light, heat and moisture for maximum freshness. Wheat plants are considered mature when they turn a golden color, similar to straw. Julia Child recommended using it in crepe batter in The Way to Cook as a way to eliminate the rest time, since Wondra doesn’t need time to hydrate. Its mid-level protein content (8 to 9%) strikes the right balance in baked goods and pastries that call for structure, flakiness, and tenderness, like cookies, danishes, and tart shells. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. For this reason, hard wheat is best suited for doughs that require a strong gluten network and produce an open, chewy crumb, while soft wheat is typically used for more delicate pastries and cakes. by requesting a I know I’m not the only one. This is … The first pass, or "break," as the industry calls it, through corrugated rollers cracks the kernel into pieces, which are then sifted and separated to remove the endosperm from the bran and germ. To ward off rancidity, whole grain flours should be stored in an airtight container in the freezer for up to six months, because cool and dark conditions with the least amount of exposure to moisture and air slow down oxidation. It is AMAZING in muffins, cakes, cookies, pastries, etc. That said, experimentation with different flours can be fun and educational; just know a recipe may not work as expected if you deviate from its specifications. When mixed with water, a gluten network emerges (absent any bran and germ that can tear stands of gluten) and does a fantastic job of trapping gas bubbles and forming air pockets, leading to a strong, elastic dough that will yield open, airy breads with a chewy texture. Its high protein content contributes to strong gluten potential. Used for pie crusts and pastry. Since it contains the germ and bran, it's darker in color, more assertive in flavor, and has a shorter shelf life (due to the bran and germ’s propensity towards rancidity). Do Yolk and Grease Really Ruin Egg Whites for Beating? Home / Food / Grains, Legumes & Seeds / Soft Wheat Free shipping on orders over $59!