Yecora Rojo is a hard red winter wheat with a protein level of 13.5% and a creamy/buttery, malty flavor profile. This makes it an excellent choice for croissants or bread rolls.
Yecora Rojo whole wheat
- Yecora Rojo - a favorite of Tartine - is an American landrace wheat, that was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico in the early 1970s.It is texturally smooth and lightweight, which makes it a standout performer for bread making; the buttery and creamy flavors enhance the end results of any baked item. Yecora Rojo flour is suitable for baking artisan hearth breads, cookies, brownies, rolls, croissants, crackers.
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.