Hard white wheat was developed from hard red wheat by eliminating the genes for bran color while preserving the other desirable characteristics of red wheat. Red wheat can have one to three genes that provide the bran with its red cast. White wheat, on the other hand, contains none of these genes. The elimination of these genes results in few phenolic compounds and tannins in the bran which significantly reduces the bitter taste that some people experience from red wheat. The nutritional value and specifications for white wheat are comparable to that of red wheat. The Edison type of wheat was created by a retired school teacher and wheat breeder who lives in Edison, WA. It grows well in the Northwest maritime climate and soils. With a nutty, earthy flavor and creamy, ivory color, hard white spring wheat berries are a great ingredient to add to soups, salads, bars and cereals. They are also commonly ground into flour to make bread and other baked goods.
Cairnspring Mills is a local mill located in the beautiful Skagit Valley of Washington State where they are reinventing the local flour mill and reestablishing a vibrant, local food economy. They work directly with farmers who share their commitment to sustainable agricultural practices. Each batch of grain can be traced back to the origin farm. These hard white spring wheat berries are grown in the Willamette Valley of Oregon.
Ingredients: Hard White Spring Wheat 100%
The product shelf life of this wheat is dependent upon storage conditions and is highly variable. It should be stored under cool, dry conditions in a humidity controlled environment. The industry standard for shelf life, when stored under optimal conditions, is 6 months from the date of manufacture.
Note: The specifications listed above are averages only. They may change from year to year depending on growing conditions. For the most up to date information on specific lots, please contact our sales department here.