Certified organic/in conversion. Grown in New Zealand.
Wheat is a member of the grass family. It contains protein, carbohydrates, soluble and insoluble fiber, vitamins and minerals.
It is used for breadmaking and pastry due to its high gluten content. The more gluten the “harder” the wheat, which produces springy resilient textures in dough.
Milling wheat (1) and Konini wheat (2) are mainly used for baking whereas Durum wheat is ideal for preparing your own pasta.
Unfortunately Durum Wheat is no longer available from our suppliers and we are not aware of any other source of NZ grown Durum Wheat.
Because of its relatively low gluten content Konini wheat is not a great bread baking wheat when used on its own. Mixing it with Milling wheat though does the trick.The characteristic purple colour of Konini wheat is caused by the same compounds that are responsible for the antiaging and antioxidant effects of red grapes. These compounds remain active even after baking.
If stored in the right, dry conditions, wheat can be stored for years without loosing its quality.