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Soft White Wheat

Soft White Wheat

Soft white wheat is lower in protein and higher in carbohydrates than hard red spring wheat.  This makes soft white wheat flour a better choice for making pastries, cookies, cakes, pancakes and waffles.  Soft white wheat flour is not a good choice for bread making as it has little to no gluten content.  This is why we call our soft white wheat flour pastry flour.   QUICK FACTS: - Sweeter and softer than hard wheat - Lower in protein and gluten making it great for pastries, cakes, and flat breads.    HOW TO COOK Ingredients1 cup wheat berries3 cups of water  Place in...

Mar 02, 2017 0 comments

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