Wheat FAQs

Are Wheat Montana products Non-GMO?
Yes, please review our Non-GMO statement attached here for further details.

What is the shelf life on your products?

Grains: If you store the grains in a plastic pail with an oxygen absorber in a temperature stable environment, the wheat should last six to eight years, perhaps longer.

Flour: any other products that have been processed, such as the 7-grain flakes, various cracked grains, pearled barley, and groats should be used within a year.
What is the protein and moisture content of the wheat you grow or carry?

What is the difference between “Bronze Chief” (Hard Red Spring Wheat) and “Prairie Gold” (Hard White Spring Wheat)?

Nutritionally both the Hard Red Spring and Hard White Spring varieties that we grow are the same. Basically the difference is in the end product: Bread made with Hard Red Wheat is darker and denser (more of a brown traditional look). Items made with Hard White Wheat “look a little more like white bread”. They bake up a beautiful golden color and do not possess the stronger taste associated with the traditional whole wheat breads.

What is the difference between Certified Chemical Free and Organic?

Our Certified Chemical Free wheat is grown conventionally using a natural nitrogen fertilizer. We then have an independent lab test the final harvested wheat for any chemical residue, finding none, they certify the wheat as being Chemical Free. Our Organic wheat is grown on land certified by the State of Montana and does not have any type of fertilizer or other chemicals used. The State of Montana inspects our farm, bins, warehouse, equipment, packaging, etc. and then give it the Certified Organic label.

What method does Wheat Montana Farms use to grind its Flour? Why Impact Milling?

Actually the first question we usually get is 'What is impact milling and why don't you stone grind your grains?' The answer is simply that impact milling, we think, produces a much superior flour than either commercial roller mills or stone milling operations. The mill itself is entirely mechanical and consists of small hammers rotating at high speed in an enclosed chamber These hammers strike the wheat in mid-air with such impact that the wheat is immediately shattered into flour. Impact milling does this at an average temperature of only 94 degrees F (34 C) . High heat destroys the vital nutrients of the grain and tends to produce rancidity. Hammer milling produces an excellent quality, nutritious whole wheat flour, at low temps!

What are your farming practices?

Recently there have been reports of the rampant use of Roundup or Glyphosate on wheat. These reports have spawned a plethora of questions about the farming practices used for grains grown on land controlled by Wheat Montana Farms.  Click here to read more.