This hard white wheat is grown without chemical sprays or pesticides on a local Food Alliance Certified farm, then milled locally at Oregon Tilth Organic and Food Alliance Certified Camas Country Mill. The milling process does not heat the grain or flour, keeping the volatile oils and nutritional benefits intact and thus making this a raw product. Best to keep stored in cool conditions. Using hard white whole wheat flour: Baked into bread, hard white wheat produces a lighter textured, lighter colored – and due to less tannin in the bran – sweeter bread than other whole wheat flours. This makes it a good flour to use when baking for children (and others!) who balk at heavier, denser whole wheat breads. Loaves rise about the same as for hard red winter wheat, and the crumb is nearly identical. It also makes great pan breads, flat breads, pizza crust and noodles.