These are whole berries... unmilled. Organic and Glyphosate free, these Hard White Wheat Berries are Excellent for bread baking.
White wheat is a different type of wheat that has no major genes or bran color; the bran in White Wheat is simply lighter and therefore has a more mild flavor, making whole White Wheat more appealing to many people accustomed to the taste of refined flour.
Hard revers to the higher level of protein content. Typically Hard or higher protein is utilized in bread baking; where soft wheat is used for cakes and other baked goods.
The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat.
White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.
Experts consider red and white wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.
