The Finished Project

The Finished Product

Grown in Montana logo: We may be famous for Montana beef and grain…but that isn’t all we grow here. Not all wheats are alike

Botanically, there are more than 30,000 varieties of wheat which fall into six major classes that are grown in the United States. The six classes are based on planting and harvesting dates, as well as hardness, color and shape of kernels. The classes are hard red spring, hard red winter, soft red winter, hard white wheat, soft white wheat and durum.

Hard wheats are higher in protein and gluten and are therefore usually used for yeast breads. Soft wheats make very tender pastries, cakes, cookies, flatbreads, crackers and muffins. Soft and hard wheats are often blended to make all-purpose flour. The hardest wheat, durum, is primarily used for making pasta.

When it comes to bread.. .What is the difference between enriched, whole grain and wheat?

Enriched bread is made from enriched white flour, which comes from the endosperm of the wheat kernel and is fortified with iron, B-vitamins and, in some cases, calcium. Enriched white bread has more than twice the amount of folic acid as whole-wheat bread.

Whole-wheat bread is made from whole-grain flour, or the entire wheat kernel, and naturally contains fiber, antioxidants, and phytoestrogens, which may help to reduce the risk of heart disease and some cancers.

Wheat bread is made from a combination of white and whole-grain flour and provides a combination of their benefits. All three kinds of bread offer a wide range of nutrients and complex carbohydrates and help regulate the appetite.