100% Non-Irradiated Natural And Hard Red Winter Wheat Seeds For Agriculture

Product Description

Hard Red Winter Wheat is versatile wheat that mills and bakes well, making it suitable for pan bread. Bread, hard rolls, flatbreads, all-purpose flour, and even Asian-style noodles are all made with it. Winter wheat is sown in a shallow seedbed in late August or early September to allow the plant to mature and thrive for four to five weeks. In the Great Plains, Northern Plains, and Pacific Northwest, hard red winter wheat is farmed. Hard red wheat can be planted in both the fall and spring. It contains the most protein of any wheat variety. The protein content of hard red spring wheat is high. It contains a lot of fiber as well as manganese and selenium. Store-bought bread prepared with firm red spring wheat flour is occasionally supplemented with B vitamins. Because of its high protein content, this wheat has a higher gluten concentration.