Turkey Red is a hard red winter wheat with a protein level of 14.26% and a robust and wheaty flavor profile.
Turkey Red whole wheat
Turkey Red can be traced to Crimea between the Black Sea and the Sea of Azov in the early 19th century and earlier to Turkey to the south of the Black Sea.
Turkey Red grain berries were brought in to the United States by the Mennonite immigrants in the early 1870s, who plated it in the areas surrounding Marian, Reno and Harvey Counties (Kansas). By the 1920s - due to its excellent flavor and its very good milling and baking properties - it had become the dominant hard red winter wheat in Kansas and throughout the Great Plains.
Turkey Red flour can be used for the baking of artisan hearth breads, pan breads, biscuits, crackers and 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.