Barley

Favored by many for its robust flavor and higher protein value (and strong gluten), Hard Red Spring Wheat is the time honored favorite for bread making.

Attributes

• Deep red color and plump shape.
• Excellent gluten development and rising power for leavened baked goods.
• 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Kosher pareve.
• Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. This growing pattern is thought to contribute to the higher protein level found in spring wheat.