How do you like your wheat? Hard or soft?

When people think of wheat, often their next thought turns to bread; chewy, crusty bread. Bread requires hard wheat, full of protein and long gluten strands that can capture yeasty outputs that make bread to rise. Durum wheat is the hardest of wheat with the most gluten making for elastic noodles and couscous. Cookies, pastry, cakes, and even Irish soda bread however, do best when made with soft wheat which has less gluten making baked goods light and even airy. All purpose flour is a blend of hard and soft wheat.

BC produces about 110,000 tonnes of wheat, 99.9% of which is hard wheat. This is about 0.4% of all wheat grown in Canada.

85 to 90% of the grain crops grown in BC are grown in the Peace River region. Special varieties have been adapted for the soil and temperature conditions there. Wheat is also produced in the North Okanagan, around Vanderhoof, around Creston, and in the Lower Mainland.

At Agriculture in the City you’ll be able to grind your own flour from Canadian soft wheat. Come visit us from April 23rd to 25th in the Grand Court of Metropolis at Metrotown and hop on the bicycle powered flour mill.

In addition to wheat, BC grows other grains and pulses:

– Barley including malt barley and feed barley
– Canola
– Field peas (to be dried)
– Flax
– Oats
– Triticale

Question: What is Triticale?

Answer: Triticale is a hybrid between wheat and rye.

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