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.
January 11, 2013 at 9:17 pm
I'm more than pleased with the red wheat berries from More Than Alive. The grain I was buying from my local health food co-op can't begin to compare to it. The Wheat Montana grain is plump and fresh-looking. It's completely free from the impurities (and even tiny stones) I was finding in the bulk grain. It even smells better. I'm half way through my second 20 lb. order from you, and every grain has been perfect! Oh yeah, and it makes great bread, too. LOL. I think I'd better make another order soon, because I would hate to run out of this wonderful wheat. Thank you for selling such an excellent product at a very reasonable price. Gratefully yours, Kathy Gent