Preferred varieties evolve, as nature finds new ways to make proven varieties vulnerable to new pests and diseases, so a new and improved seed comes into favour. Cake and pastry makers prefer soft flour, usually produced from spring wheat creates a more delicate and tender crumb. Soft wheat has a lower gluten content and is used to make plain flour and self-raising flour, making it ideal for making cakes, biscuits and pastries. Furthermore, some prefer the red variety for it's robust flavor while others prefer the milder taste of white. Canadian wheat varieties are grouped by their functional characteristics. The protein content affects the texture of baked foods that use flour from either grain. Red wheat has more of a darker, tannish color. ~ The Millbrook Times has been serving Cavan-Monaghan and area communities since 1987 ~, Millbrook Christian Assembly’s First Annual “Glam-ma Shabby Chic Tea Event!”, A look at some of the lives lost in the downing of Flight PS752 one year ago, Photographers attacked at pro-Trump rally in downtown Vancouver, Spreading virus pulls Olympic torches off display in Japan, Gordon Renwick, Order of Hockey in Canada member, dies at 85. Dollars per bushel. •Measured in Kg/Sq.M/Hour of sifter material. * Winter and spring wheat differ in vernalization. Both hard and soft wheat berries come in red and white varieties. Japan is halting a public display of the Tokyo Olympic and Paralympic torches as new virus cases jump in the country and Prime Minister Yoshihide Suga orders a state of emergency for Tokyo and the surrounding areas until next month. Hard White Wheat can be a good entry into eating whole wheat bread if accustomed to white bread due to its lighter color, sweeter taste and lack of tannic acid in its bran layer. Furthermore, some prefer the red variety for it's robust flavor while others prefer the milder taste of white.Some Background: Hard Red Wheat vs Hard White WheatHard Flour from organic soft white wheat is a better choice for things like muffins, crackers, cereals, cakes, cookies and pastries. Most durum wheat produced in Canada is spring-planted. I used my tried-‘n-true recipe for a fifty percent whole wheat loaf bread. The hardest wheat is Durum, which is used in pasta production. Besides being hard or soft, wheat berries can also be red or white. Hard wheat has a higher gluten (protein) than soft wheat. It’s where we get white flour from (that comes from soft wheat—Triticum vulgare) and bran (that comes from durum wheat—Triticum durum). You'll also want to work the dough as little as possible so it doesn't get tough. For this reason, hard wheat is best suited for doughs that require a strong gluten network and produce an open, chewy crumb, while soft wheat is typically used for more delicate pastries and cakes. Wheat is the only grain with the proper amount of gluten to facilitate the rising of bread dough to make light, soft loaves. * All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Durum, the hardest wheat, is primarily used for making pasta. The crop must be subjected to a period of dormancy before being able to flower, but on the other side of that event, it must have sufficient time to lay down an adequate root system to survive the winter, and seed depth for this crop is a key issue. Durum, the hardest wheat, is primarily used for making pasta. Soft white wheat is a lower protein wheat with a higher moisture content. Spring wheat is grown in the colder north of the Canadian Prairies, where winter temperature may drop to 16°C to below freezing point and seeds can only be sown after the severe winter is over. If you want to roll your own wheat, you should buy soft wheat. •Soft wheat produces finer flour particles which agglomerate. Canadian wheat varieties are grouped by their functional characteristics. For example, varieties in the Canada Prairie Spring Red class have medium hard kernels and medium dough strength. From the perspective of the consumer, hard winter wheats have higher gluten protein content than other wheats. From the milling of hard wheat we obtain semolina, whole wheat semolina and re-milled semolina. Versatile, with excellent milling and baking characteristics for pan bread, Hard Red Winter is also a choice wheat for Asian noodles, hard rolls, flat breads, general purpose flour and cereal. For related topics please refer to the breadcrumbs, main menu, footer, or search bar. 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