This is Wheat Montana Bronze Chief. It is high protein hard red spring wheat. Naturally air dried, plump kernels, low moisture, and excellent baking quality. For superior whole wheat baking. Chemical Free. GMO Free.
What is the difference between the “Organic Certification” and Wheat Montana's “Chemical Free Status”?
Wheat Montana’s products are not “certified organic”, however grains grown on our farm are “chemical/pesticide free” proven via an independent lab test for 125 different Herbicides, Organochlorine, and Organophosphorus Pesticides, as well as Semi-volatile organics. Organic farming procedures benefit both the consumer and the environment. Wheat Montana Farms believes in the value of organic farming but we take our process one step further and subject our products to a final chemical analysis to ensure that you are getting exactly what you want, clean, fresh, wholesome, chemical free, grains! In order for us to produce “certified organic” wheat berries, Wheat Montana Farms must use “natural fertilizer or manure” (cow, sheep, chicken, etc). Since our products go directly from the field to the table with no irradiation or pasteurization, we are concerned about the possibility of cross contamination from virulent bacteria. We do not, at this current time, use animal manure in order to eliminate any possibility of cross contamination for our customers. WE DO NOT USE G.M.O. (GENETICALLY MODIFIED) VARIETIES OF ANY KIND. NO G.M.O.!!
What is the shelf life this wheat?
If you store the grains in a plastic pail with an oxygen absorber in a temperature stable environment, the wheat should last six to eight years, perhaps longer.
What is the protein and moisture content of this wheat?
The moisture content of our Prairie Gold and Bronze Chief Wheat is no higher than 10%, perfect for baking and storing. The protein of our Prairie Gold and Bronze Chief Wheat measures between 14.5 and 15.5%, depending on the growing season.
What is the difference between “Bronze Chief” (Hard Red Spring Wheat) and Prairie Gold ?
Nutritionally both the Hard Red Spring, Hard White Spring, and Hard Red Winter varieties that we grow are the same (15-16% protein and 9-10% moisture). Basically the difference is in the end product: Bread made with Hard Red Wheat is darker and denser (more of a brown traditional look). Items made with Hard White Wheat “look a little more like white bread”. They bake up a beautiful golden color and do not possess the stronger taste associated with the traditional whole wheat breads.
Posted by Kathleen Gent on 23rd Oct 2013
Although I warned myself in my previous review (see above)to order some wheat, I managed to forget and run out of it. I picked up a few pounds of hard red spring wheat from my local Co-op, and what a difference!! The wheat berries looked, smelled, and cooked different - and not in a good way. The Wheat Montana is so excellent that even acceptable wheat seems inferior in comparison. I make my bread in a bread machine using the same recipe every time. After 3 loaves, I can say that my 2-cup loaf was darker, denser, consistently 1 inch shorter, and didn't taste as good. I didn't wait any longer to place my order. Happily, I got a 15% discount on Columbus Day, and received my wheat in only 4 days. Let me tell you, it looks exactly like the photo on this site and each 1 pound zip-lock bag contained at least 17 ounces. I ordered 15 lbs and received 16.3 lbs. If you're wondering how I know, I'm one of those OCD people who weighs things for fun. I also ordered 15 lbs of the white wheat and received 16 lbs, and it's just as wonderful and perfect as the red. It all looks as clean as a whistle, I can't see any impurities at all. What an incredible bargain these wheat berries are - I feel very fortunate! My sincere thanks to you great people at More Than Alive.