A modern wheat developed in the 1970's in California, Yecora Rojo is a baker's favorite. An excellent combination of strength, extensibility, and flavor. We use it in all of our breads, pizza and doughs.
CLASS: Hard Red Spring Wheat
FARMER: Dave Asbury
PROTEIN: 15%
EXTRACTION: 80-85%
IDEAL USES: Artisan Bread, Laminated Dough, Bagels, Brioche/Egg-Enriched Doughs
CONTENT: 100% Stone Milled Whole Wheat Flour
ABOUT: An early “modern” wheat, developed at the International Maize and Wheat Improvement Center (CIMMYT), Yecora Rojo is a favorite flour of ours. High functionality allows Yecora to be used in a range of applications. It has a chewier texture with a nutty flavor, and a bit more complexity than more modernized wheats.
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