Marquis is a cross between Red Fife and Red Calcutta, which was developed in Canada in 1906. This hard red wheat has excellent milling and baking properties.
Marquis whole wheat
Marquis has a nutty, very mild wheatiness flavor without any notes of bitterness found in other wheat varieties. And with a protein level of 11%, it makes a relatively strong dough which is good for breads, croissants, rolls, crackers, cookies.
The whole wheat quality is stone-milled at Dutch Fika (grain berries sourced from Barton Springs Mill).
The '00' type quality is stone-milled and sifted at Barton Springs Mill.