![]() |
Hard Red Winter WheatRed Wing–California grown Full-bodied, nutty flavor. Can be used as an all-purpose flour. Good for artisan breads, hearth breads, as well as quick breads & pastry. Makes a wonderfully toothsome pasta, and delicious pizza crust. |
![]() |
Hard White Winter WheatBlanca Fuerte–California grown Can be used as an all-purpose flour, but without quite the strength of Red Winter wheat. Milder flavor, whole-grain variety. Good in rolls, buns, pan breads, cookies, scones, biscuits, quick breads, pancakes, waffles, crépes. Certain pastas, pizza. Wholesale ONLY. |
![]() |
Hard Amber DurumFortissimo–California grown Same grain used for ‘Semolina’ flour, but ours includes all of the grain. Works exceptionally well in extruded-pasta dough. Can be added to other flours for its strength, rich flavors, and gold color.
|
photo coming |
Soft White Winter WheatPastry Flour–California grown Great for more delicate applications such as cakes and cookies. Wholesale ONLY. |
Pingback: Are You Up to the Unprocessed Challenge? | Foodzie Blog
Pingback: Jogging My Memory » Blog Archive Brunch at Foodbuzz Festival 2011 and a Tasting at Foodzie Headquarters
Pingback: Special Delivery: Whole Grain Chocolate Chip Cookies | The MyReci Blog
Pingback: Oliveto, Flour, Family, and a Lunar New Year recipe | GrassRoutes
Pingback: 7 Grains That are Grown in the United States | Care2 Causes