Yecoro Rojo is a modern wheat developed by CIMMYT in Mexico, and first released commercially in California in 1974. Yecoro Rojo’s popularity is built on its excellent milling and baking qualities, and it has remained one of the most enduring and popular Hard Red wheats grown in California. Artisan bakers across the state appreciate Yecoro Rojo as an identity preserved variety and enthuse over its strong, elastic gluten, warm rounded flavor, and lack of the bitterness that can affect whole grain hard red wheat flour. This freshly milled wholegrain flour makes a strong, workable and flavorful dough that’s ideal for both sourdough and yeast leavened breads, pizzas and flatbreads.

• Grown by Bowles Farming Co., Los Banos

Protein 13.24%, Ash 1.62%, Absorption 70.3%, Time to Breakdown 6.1 minutes