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From wheat to bread
Flour is produced by separating the endosperm from the other components of the wheat kernel and reducing it to a fine powder. Protein quantity and baking characteristics are important considerations in selecting wheat for bread flours. Canada Western Red Spring (CWRS) wheat is recognized as a premium wheat for bread production.
Wheat flour is unique among cereal flours. When mixed with water, the protein in flour forms gluten, creating an elastic dough capable of holding gas. Properly mixed, gluten produces desired loaf volume and crumb structure in baked bread.
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