SEMOLINA AND FLOUR

Red Fife Spring Wheat has the higher protein content of the wheat varieties. Red Fife is a Canadian heritage grain that was introduced in the early 1800s to meet the demand for wheat in Canada. The grain has not gone through the  modern genetic modification process, It is also a good source of fiber, manganese and selenium and it has a higher gluten level compared to the soft wheat. This is pretty much the all purpose flour great for Noodles, cookies, cakes and pastries

KAMUT® brand wheat is a re-discovered grain with origins dating back to ancient Egypt. It remains un-altered by genetic modification It has a smooth, buttery, nutty flavor and contains high protein and richer more varied nutrition content in comparison to other wheat varieties, therefore making it the healthier choice. It can be used for bread, cereal, cookies, waffles and pancakes but is more commonly used in pasta

Durum is a spring wheat that is good for pasta, noodles and bread. It is rich in vitamin B, Iron, Copper, Zinc, and other antioxidants. It is also high in dietary fibres and protein, contains folic acid and is low on the glycemic index. it can be used to make cereal, cookies, waffles and pancakes it is more commonly used in pasta and pizza dough

Soft wheat has a lower gluten content than the hard wheat. It is also a good source of protein, fiber and a variety of minerals. Soft wheat is ideal for making products such as Noodles, cakes, cookies, pie crusts and crackers.