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Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a crispy pizza crust.
Yecora Rojo is a variety of hard red Spring wheat that stands apart for its excellent flavor and bread baking qualities. It’s commonly described as “rich”, “robust” and “full flavored”. We agree. It’s easy to understand why this wheat is growing rapidly in popularity among artisan bakers.
Protein content: 13.5%
About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry.
M-F 9AM-5PM Central Time
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