Hard red spring wheat flour is named for its berries, which are closely related to hard red winter wheat. This variety is usually grown in the northern United States and Canada. Planted in spring and harvested in the fall, hard red spring wheat has the highest protein content of all the wheat varieties (13.5%). Although it is one of the hardest wheat types, it is widely used to make flour for bread, croissants and pizza flour. Many bakers will add this to flour made from softer wheat for the extra protein content it imparts to the bread. Like hard red winter wheat, hard red spring wheat has a reddish colored husk and produces a slightly darker flour than a white wheat. Spring wheat tends to have more gluten content than the more common winter wheat varieties. Reds are generally considered more nutty or bitter than their white wheat counterparts. This can be a benefit or a detriment, depending on what flavors you are trying to produce.
Halal Lamb Whole Leg
Halal Lamb Tripe
Halal Lamb Tongues
Halal Lamb Spleen
HALAL LAMB SHOULDER FOR STEAK
HALAL LAMB SHOULDER FOR ROAST
HALAL LAMB RACK CHOPS
HALAL LAMB RACK
HALAL LAMB NECKS
HALAL LAMB LOIN CHOPS
HALAL LAMB LOIN
HALAL LAMB LIVERS
HALAL LAMB KIDNEYS
HALAL LAMB HEARTS
HALAL LAMB FEET
HALAL LAMB FAT
HALAL LAMB CHUNKS
HALAL LAMB BREAST WITH NO BONE
HALAL LAMB BREAST WITH BONE
