ORGANIC RED FIFE WHEAT, flour

SKU: GF120-22
Size :
  • 20kg (44lbs)
  • 10kg (22lbs)
  • 2.27kg (5lbs)
  • $89.00
  • $44.50
  • $11.25
Botanical Name: Triticum spp.
Certified organic
Origin: Canada
Production: this
 flour has been milled using a slow speed hammermill assuring temperature control below 40°C (104° F) to preserve optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture.
Qualities:  Red Fife Wheat (aka Scotch Fife) is a heritage grain thought to have originated in Turkey and then crossing several continents and the Atlantic before arriving in Canada. It is called "red" because of its color when fully ripe and "Fife" after David Fife, the Ontario farmer who was the first to grow it in North America when he sowed it on his farm in 1842.
It is considered to be Canada's oldest wheat variety and has adapted to a great diversity of growing conditions. It became the baking and milling industry standard for forty years. Red Fife provided farmers with a consistent, high-quality crop in harsh prairie climates but was almost driven into extinction by the turn of the twentieth century. Today, Red Fife has been making a comeback in the artisan baking community and is known for its complex taste, non-hybridization, and high gluten content, making it especially well-suited for bread.
Common use:
 this whole wheat flour is excellent for baking loaves of bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, etc. Red Fife breads bake up moist, with a cohesive crumb and have an outstanding, much more complex flavor and texture compared to common Hard Red Wheats. Thanks to its high gluten content, it can be mixed with low gluten flours (spelt, barley, rye etc) for excellent results.
Storage: keeps well in a sealed container in a cool, dry, and dark location

Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.

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