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. With a nutty, earthy flavor and creamy, ivory color, hard white spring wheat berries are a nutritional ingredient to add to soups, salads, bars and cereals. They are also commonly ground into flour to make bread and other baked goods.
From the Heart of the Willamette Valley in Oregon, we are proud to offer a full line of Camas Country Mill artisan flours and grains. Camas Country Mills wheat and grains are grown by Hunton Farms in Junction City, Oregon. This third-generation family farm is one of the first in the Willamette Valley to transition from growing grass seed to growing grains and beans. The Hunton family is committed to building a strong, sustainable and vibrant regional grain community.
Ingredients: Hard White Spring Wheat
Stored in a SQF Certified Facility
The product shelf life of white spring wheat is dependent upon storage conditions and is highly variable. They should be stored under cool, dry conditions in a humidity controlled environment. The industry standard for shelf life, when stored under optimal conditions, is 14 months from the date of manufacture.
Note: The specifications listed above are averages only. They 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.