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Grain Place FoodsHard Red Winter Wheat, Rolled | USDA Non-GMO | Grown By Family Farmers | Made in USA | 1 lb Bag

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Product ID: 25258414

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grain place foods

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About the item

HIGH QUALITY – Our rolled wheat is made using a unique process of carefully controlled moisture and temperature that gelatinizes the starches, making the grain more digestible while retaining ents. This process also denatures enzymes that cause rancidity, extending shelf life of the grain..
SUGAR FREE – Just as nature intended, no salt, sugar, or preservatives are added to our rolled wheat oats..
– Our product is , Non-GMO Project Verified, Kosher and 100% Whole Grain. Processed in a facility that handles peanuts and processes wheat and soybeans..
OATMEAL – A steaming hot of oatmeal has always been a great way to start the day. Tasty and tious, oats are rich in fiber, particularly the cholesterol-lowering soluble fiber beta-glucan. These Kosher rolled oats are processed in a way that increases digestibility, while retaining ents and improving storage quality..
MADE IN SMALL TOWN USA – When you support Grain Place Foods, you are supporting a small business in Marquette, Nebraska. We are so thankful for you!.

Grain Place Foods Kosher Rolled Wheat is made using a unique process of carefully controlled moisture and temperature that gelatinizes the starches, making the grain more digestible while retaining ents. This process also denatures enzymes that cause rancidity, extending shelf life of the grain. Enjoy rolled wheat with other rolled grains in breakfast porridge or granola. Give soups, stews and casseroles a protein and ent boost by adding rolled wheat. Wheat, the "Staff of Life," is the top cereal crop in the world, followed by corn and rice. It is the ste grain for at least a third of the world's population. Wheat is ubiquitous in the American diet - in breads, pasta, crackers, breakfast cereals, baked goods and pastries. Unfortunately, most of these products are made from refined flour, which is missing the most tious parts of the wheat kernel, the germ and bran. "Enriching" refined flour only adds a fraction of the ents that have been removed. Wheat is classified according to ing season (winter or spring), hardness of the kernel (hard or soft) and color of the kernel (red or white). Winter wheat is ed in the fall and harvested in early summer; spring wheat is ed in spring and harvested in late summer. Hard red winter and hard red spring wheat are higher in protein than soft wheat and are most commonly used for all-purpose flour and yeast breads. Durum wheat is the hardest variety, and is used to make pasta. Soft red winter and soft white spring wheat are milled into flour for making cakes, cookies, pastries and crackers. The color of wheat kernels is in the bran layer; white wheat lacks the genes for color that red varieties have. They buy the best quality as close to home as possible, and wherever possible, they maintain grower identity.

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