As food grain: Makes tender pastries, quick breads and pancakes. Also suitable for brewing wheat beers.
As feed grain: Protein approximately equivalent to barley, but with lower fiber content. Wheat is the best whole grain to feed chickens and an ideal base for finisher and gestation rations for hogs. Highly palatable to ruminants, but should be fed carefully to prevent acidosis. Wheat should not be finely ground before feeding: cracking or soaking is preferable.
This item is certified organicTriticum aestivum Most modern wheats are broadly divided into categories by color (red or white), protein content (hard or soft), and by planting season (winter or spring).
“Red” and “white” refer to the color of the kernel, which doesn’t necessarily translate into the color of the flour, although red wheats tend to have a darker-colored bran and white wheats tend to have a sweeter flavor.
“Hard” wheat is a high-protein wheat (typically 13-15% protein) that is ideal for bread-baking; “soft” wheat is a low-protein wheat (typically 10-11% protein) that is best for tender-crumbed pastries.
Winter wheat is planted in the fall, around first frost or up to 3 weeks or so before. It grows several inches in the fall, goes dormant for the winter, sprouts early in the spring and is ready for harvest by mid-August in Maine. Spring wheat is planted in early to mid-spring and is harvested in the fall of the same year. Winter wheats tend to produce yields 25-50% higher than spring wheats and compete better with weeds, but hard spring wheats have the best potential for high protein content.
