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  2. 10 Healthiest Whole Grain Pastas on Grocery Shelves

    www.aol.com/10-healthiest-whole-grain-pastas...

    The Reginetti pasta is made with organic, stone-milled hard red flour which makes this pasta higher in fiber and protein than most other brands. ... 10. 365 Organic Whole Wheat Spaghetti. Whole ...

  3. List of Canadian heritage wheat varieties - Wikipedia

    en.wikipedia.org/wiki/List_of_Canadian_heritage...

    A friend of his sent him seed from Glasgow in 1842. It is a good yielding wheat, high in quality; an excellent milling wheat. It was grown in Canada from 1860 to 1900, and was the industry standard. Ladoga, 1888. A variety originally from Russia. Early maturing, and the parent of Preston and Stanley. Hard Red Calcutta, 1890. A variety from ...

  4. Red Fife wheat - Wikipedia

    en.wikipedia.org/wiki/Red_Fife_wheat

    It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States, prized for its hardiness, rust resistance, yield, and milling and baking qualities. [3]

  5. Wheat - Wikipedia

    en.wikipedia.org/wiki/Wheat

    Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein. [75] [76] Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread flour and high-gluten flours are commonly made from hard red spring wheat.

  6. We Baked Cookies With 10 Different All-Purpose Flours ... - AOL

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    The team was impressed by Arrowhead Mills' commitment to organic ingredients and its use of high-quality, hard wheat. While the brand is priced higher than many others, the difference in quality ...

  7. Durum wheat - Wikipedia

    en.wikipedia.org/wiki/Durum_wheat

    Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]

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