Wheat flour - type 55
Flour
1kg
10 servings of 0.1kg
Cereals
Soft wheat
History
Grown under average attitudes, this bare-wheat has flourished.
The European catalogue lists 2,300 varieties to date.
Portrait
Without soft wheat, no breads, cookies, cakes and delicious brioche.
Soft wheat is the most cultivated variety.
Soft wheat has a more or less floury-textured albumen, and can be bearded or not (unlike durum wheat, which is always bearded and sometimes actually dubbed bearded wheat).
Wheat naturally contains protein and fibre, which gives it a good nutritional balance.
Derivatives
In sprouted seeds (true nutritional bomb in this case), flour and wheat bran.
Origin
100,000 years ago, soft wheat was born in the fertile area between Armenia, Turkey and northern Iran. Its hardiness, its bare-grain and its high gluten content have ensured its worldwide success. It is the 3rd cereal produced in the world and the 1st in France.
Usage
Rinse the wheat then place it in 3 times its volume of lightly-salted water. Slowly bring to the boil then reduce to a simmer and cook for 1 hour. Season to taste. Simply add a dash of olive oil and some lemon juice.It can be eaten as a side dish to vegetables, meat or fish. It’s also delicious cold in salads. Keep in a cool, dry and dark place.
