Wheat, Grains
Overview
Yecora Rojo, a hard red spring wheat, is favored for its strong gluten, ideal for structured, voluminous breads. It yields a fine, smooth flour with an earthy flavor, enhancing artisan breads. Balanced in protein, it excels in yeasted and sourdough recipes, making it a go-to choice for bakers.
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Last updated February 4th, 2024
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