Grains
Grains
Hard Red Winter Wheat (HRW) is the most prevalent class of Wheat grown in the Untied States. HRW is grown predominantly in Kansas, Nebraska, Oklahoma, and the Texas panhandle. The cold, sub zero winters and the general lack of precipitation make these regions of the country ideal for Hard Red Winter Wheat production. The primary use of Hard Red Winter Wheat Flour is for bread making.
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Hard Red Winter Wheat (HRW) is the most prevalent class of Wheat grown in the Untied States. HRW is grown predominantly in Kansas, Nebraska, Oklahoma, and the Texas panhandle. The cold, sub zero winters and the general lack of precipitation make these regions of the country ideal for Hard Red Winter Wheat production. The primary use of Hard Red Winter Wheat Flour is for bread making.
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Canada Western Red Spring Wheat (RSW) is grown in the Northern Plains states where the winters are too severe for Winter Wheat production. The major producing states are Montana, Wyoming, North and South Dakota, as well as Idaho. This high grade Wheat is suitable for milling and used primarily in breads.
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Canada Western Red Spring Wheat (RSW) is grown in the Northern Plains states where the winters are too severe for Winter Wheat production. The major producing states are Montana, Wyoming, North and South Dakota, as well as Idaho. This high grade Wheat is suitable for milling and used primarily in breads.
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Durum Wheat (DU) production is primarily in North Dakota. Durum is the hardest of all wheats. Its high protein content and gluten strength make durum good for pasta and bread. Durum grains are amber-colored and larger than those of other types of wheat. When durum is milled, the endosperm is ground into a granular product called semolina.
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Durum Wheat (DU) production is primarily in North Dakota. Durum is the hardest of all wheats. Its high protein content and gluten strength make durum good for pasta and bread. Durum grains are amber-colored and larger than those of other types of wheat. When durum is milled, the endosperm is ground into a granular product called semolina.
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White Corn (Maize), food corn hybrids are dent corn with specific starch properties typically contracted and sold to dry-mill processors and used in alkaline cooking processes for making masa, tortilla chips, snack foods, and grits. White food grade has a limited wet milling use for food grade starch and paper uses.
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White Corn (Maize), food corn hybrids are dent corn with specific starch properties typically contracted and sold to dry-mill processors and used in alkaline cooking processes for making masa, tortilla chips, snack foods, and grits. White food grade has a limited wet milling use for food grade starch and paper uses.
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Yellow Corn (Maize), corn is produced primarily for animal feed and industrial uses such as ethanol, cooking oil, etc. Some hybrids with specific starch properties are also grown for food. Food corns are typically contracted and sold to dry-mill processors and used in alkaline cooking processes for making masa, tortilla chips, snack foods, and grits.
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Yellow Corn (Maize), corn is produced primarily for animal feed and industrial uses such as ethanol, cooking oil, etc. Some hybrids with specific starch properties are also grown for food. Food corns are typically contracted and sold to dry-mill processors and used in alkaline cooking processes for making masa, tortilla chips, snack foods, and grits.
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