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- 2010-08-31
Soft white spring wheat is lower in protein and higher in carbohydrates than hard wheat varieties. Its flour is therefore better suited for a variety of baked goods: pastries, cookies, muffins, cakes, pancakes, waffles, quick breads, scones and pasta. It is not recommended for delicate pastries or airy cakes, because it is a whole grain. Due to lower protein content soft white spring wheat is not recommended for bread. The wheat berries can be cooked as a whole grain or sprouted for delicious salads and sandwiches. Although Quality Acres is not certified organic, we do not spray chemicals on our food crops or use fertilizer, so it is grown all natural.
You can order any amount from 1 lb. and up. We have 5 ga. buckets for longer and safe storage.
