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BRIAN SEVERSON FARMS

FAMILY FARMERS IN GRUNDY CO. ILLINOIS SINCE 1866

All non-GMO and many certified organic crops

(Everything has been grown and processed on our farm)

(All organic products are also non-GMO)

 

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Allergy Notice: Our farm uses some of the same machinery to harvest and handle corn, soybeans, wheat, oats, buckwheat and field peas

 

WHEAT/WHEAT PRODUCTS.

Pastry (SRW wheat) flour/ Hard (HRS wheat) flour/ ALL PURPOSE

Whole wheat flour is the whole grain (bran, germ and endosperm included) stone ground.  Our sifted flour is stone ground and lightly sifted to remove the larger pieces of bran and germ.  I call it a high extraction flour and it still has a tan/ light brown color to it.   Even the sifted flour is minimally processed and some smaller bran and germ are included.  Nothing has been bleached or bromated.  It is best stored refrigerated or frozen if stored for a long time.

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PASTRY FLOUR:  Wheat products that are made from a soft red variety

 

Flour made from soft wheat is usually considered a pastry flour.  It's the type of wheat that is usually grown in Illinois by conventional farmers.  

It's made from the same type of wheat as WhiteLily brand flour,  but is not as white or refined. 

My wife and daughter use this variety to make biscuits, pancakes, waffles, bread sticks, pizza crust etc. My kids like the taste. It has the nutty flavor of whole wheat but not the bitter taste associated with some soft red varieties.

This flour is not suitable for yeast breads without added gluten.  

We stone grind the wheat flours in small batches frequently and then store it cold to maintain nutrients and freshness.

Wheat berries are the whole wheat kernels that were cleaned but not ground.  They can be ground into flour in a home mill,  cooked and used as a salad or salad topping, eaten as a cereal, popped, etc.

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HARD WHEAT FLOUR

Hard Red Spring wheat makes some of the best bread flour in the world.  Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread flours,  we've found a variety that is respectable when grown here.  Again,  even our sifted hard wheat flour has a substantial amount of bran and germ left in it,  which allows the strong taste of this variety to come through.  It's a good taste,  but a bit overpowering if used straight.  I suggest cutting it with another type of flour because of its strong flavor for most applications.

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ALL PURPOSE FLOUR

A blend of our sifted flours.  Still a high extraction flour with a tan/ light brown color.

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CLICK ON DROP BOX (below) FOR HIDDEN PRODUCT OPTIONS 

 

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1 1/2 lbs. Organic SRW Wheat berries for $4.00

 

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2 1/2 lbs. Wheat flour

 

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12 1/2 lbs. Wheat flour/ OR SRW Berries

 

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50 lbs. Organic SRW wheat