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Fresh Ground Flour Makes all the difference
Ever wonder why Great Harvest bread tastes so
great? It starts with a very special type of
high plains
grain called Hard Red Spring Wheat. Moisture
affects
a wheat's protein content. The arid climate
of the high
plains of Montana produces wheat with a higher
protein content. At Great Harvest, we grind
Spring
Wheat kernels fresh everyday to make our whole
wheat flour. When we say "whole grain" we
mean it!
We keep all three parts of the wheat kernel: the
endosperm, the bran & the wheat germ. All flour
starts to lose its nutritional content and
freshness
soon after grinding. We grind our wheat on
premises
allowing us to lock the nutrition and
freshness in
through baking soon after grinding. When stored
properly, our Bread lasts 7 to 10 days
without ArtifIcial
Preservatives! (Store at room temperature -
out of the
fridge and out of the sun!) Our
bread is handmade from scratch every single
day with
ALL NATURAL, high quality, simple
ingredients! Now
you know why Great Harvest Bread tastes
phenomenal and has superior health benefits-it's
the fresh ground flour!
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