Getting to the root
Every seed we grow has something to say — about where it came from and where food can go next. It’s proof that great flavor and better farming don’t have to compete. They actually
get along pretty well.
This is where deep roots yield real flavor — and where the future of good food begins.
Grain Glossary
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The amount of the bran and germ present in the flour, as a percentage. Type 00 flour is generally 0.5-0.65% whereas the flours we produce contain anywhere from 1.2-1.4% generally, and whole wheat flour up to 2.4%.
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The outermost layer of a wheat berry, containing flavor, digestible fiber, vitamins, and minerals.
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The embryo of the wheat berry, containing essential minerals, fats, and vitamins for the growth of the plant. Retaining the germ develops of a more nutritious flour.
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The enzymatic activity of the flour. Represented as a time in seconds, flour is mixed into a slurry and kept at a specific temperature to instigate enzymatic reactions, such as protease. As enzymes digest the flour slurry, the viscosity thins and a rod will “fall” to the base of the container. A higher falling number suggests lower enzymatic activity, as it takes longer for enzymes to act.
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Expressed as a percentage, the amount of the wheat retained during milling. 100% extraction is whole wheat flour, whereas anything less would indicate sifting. Our flours are not conditioned, and our extraction is between 80-85% ideally for our sifted flours.
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The relative amount of structural proteins present in the wheat. More of a measurement of Nitrogen, and doesn’t often indicate protein quality. Compositionally, proteins change depending on climate and variety, but as a general rule, higher protein percentages tend to withstand enzymatic action longer than lower protein percentages.
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The seed of a wheat plant. It is milled finely to make flour, sprouted to make wheatgrass, or coarsely ground to make bulgur or porridges.