Flour made from whole grain soft wheat makes excellent whole grain pastry flour. Soft wheat has a low protein content and a high starch/carbohydrate content. The gluten development is lower because of the lower protein content, so the gluten is of lower strength. So it has a mild flavor and is ideal for making light and fluffy whole grain biscuits, pastries, cakes, pancakes, turnovers and more. Just to be clear, if you’re looking for BREAD-making wheat, you’ll want to choose our Hard White Wheat or Hard Red Wheat, but if you’d like something more suited to pastries and cakes, Soft White Wheat is a great choice!
Our Soft White Wheat is grown in Northern Utah. The protein content of our Soft White Wheat is around 7-9%, while our Hard White Wheat usually has a protein content of 11-13%.
HINT: If you’re making bread… be sure to add Wheatland’s HARD WHITE WHEAT or HARD RED WHEAT, and VITAL WHEAT GLUTEN to your cart for the best rise, elasticity, and moistness for your bread, and to keep it fresh longer!
FOOD STORAGE RECOMMENDATION: Wheat, the “staff of life,” is the foundation component of your storage program. Studies recommend 300-400 lbs of GRAINS per adult/per year as part of a balanced subsistence diet (this includes wheat, oats, rice, pasta, and corn meal). It’s good to have a variety, of course, but because most bread flours are made from wheat many sources recommend up to 200 lbs of wheat per adult per year. (For gluten-intolerant individuals, our Oat Groats and Rice make wonderful flour). Our 4-gallon heavy-duty stackable square buckets are strongly recommended for storage purposes!! They are lined with air-tight, RE-SEALABLE, 5 ml. Mylar bags and have Oxygen Pack inserts to keep them fresh, delicious, and pest-free for 30 years!
AVAILABLE IN: 4 lb bag — and 25 lb. 4 gallon bucket
If you have any questions please call and we will be so happy to help!