Wheat Varieties
We export premium wheat varieties, including high-protein Durum and Spring Wheats. Click on any card to learn more.
Durum Wheat
History
Durum wheat, or "pasta wheat," is an ancient grain, with a lineage tracing back to the Fertile Crescent. It's the "hardest" of all wheats, meaning it has a very high protein and gluten content, and its kernels are amber-colored.
Health & Uses
Its high protein and gluten strength make it the ideal grain for pasta, semolina, and couscous, as it creates a firm but elastic dough. It is not used for bread, but its high protein, fiber, and B-vitamin content make it a nutritious choice for pasta dishes.
Hard Red Spring Wheat
History
Planted in the spring and harvested in late summer, Hard Red Spring (HRS) wheat is known as the "aristocrat of wheats." It's a high-protein bread wheat, primarily grown in the Northern Plains of the US and Canada (e.g., North Dakota, Saskatchewan).
Health & Uses
With its superior protein content (13-16%) and strong gluten, HRS wheat is the top choice for high-quality, high-volume pan breads, artisan breads, and for blending with lower-protein flours. It produces bread with a strong, elastic crumb and excellent texture.