Fresh wheat grain can be used to mill flour at home or crush and flake to add great texture.
With these fantastic grains, you can get full provenance that goes right back to the rich soils that raised them.
What is flour Grain?
Flour grain is commonly harvested from a wheat plant. It contains fibre, protein, fat, and vitamins.
Grain and flour are typically categorised into soft/weak or hard/strong types. This classification is relative to the gluten content. Soft is low in gluten and hard is rich in gluten.
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Uses for wheat grains
Grain that’s used for milling flour comprises 3 parts.
- A protective skin layer. This is commonly referred to as ‘bran’ in wheat.
- A seed core, from which a new plant can grow.
- A starchy endosperm, essentially flour.
The grain is ground to release the flour held under the skin.
Flour that is high in gluten holds its shape well when baked. For this reason, hard or high gluten grain flour is commonly found in bread.
Flour that is soft, or low in gluten, tends to be applied to cakes, pastries for the purpose of a finer crumb.