Description
PASTRY / CAKE GRADE WHOLE WHEAT
Grown on our farm in Westboro, Wisconsin using organic seed and traditional, regenerative methods
Protein Level: 8.5%
Fall number: 349
A falling number of 349 is exceptional, it indicates a remarkably high-quality, completely sound grain with excellent starch stability and minimal enzyme activity.
In the Hagberg Falling Number test, after the initial 60 seconds of mixing, the weighted plunger took 289 seconds to fall through your wheat paste to the bottom. This long descent means your wheat starches are fully intact, robust, and capable of creating a thick, strong gel.
A falling number of 349 means:
- Zero field sprouting: A number this high proves the grain suffered no rain damage or premature sprouting before harvest. It is completely sound and stable.
- Strong baking structure: This is a premium number for yeasted baking. The resilient starches can hold onto water and trap gas effectively, which allows dough to rise into high-volume loaves with a strong crumb structure.
- Long shelf life: Because enzyme activity is low, the flour is highly stable and will store beautifully without degrading over time.
What does 8.5% protein wheat mean:
An 8.5% protein level combined with a 349 falling number creates an interesting and highly unique artisan flour. While 8.5% protein is technically in the pastry/cake flour range, the high falling number means the starches are incredibly strong and will not collapse into a gummy mess. Your members will get beautifully structured, tender quick breads, tall biscuits, and airy pancakes that hold their shape perfectly without becoming tough or chewy.
Fresh milled flour coming soon!