We have to remember that what we observe is not nature in itself, but nature exposed to our method of questioning.
Werner Heisenberg
German Theoretical Physicist
Wheat around the world today
The world of wheat is as vast and varied as the bread it creates. For centuries, the synergy between farmers, millers and bakers has cultivated an extraordinary diversity in wheat varieties.
Tracing its roots back through time, wheat has been pivotal in shaping our civilization. Wheat has been a silent witness and a catalyst to historical milestones. As our understanding of science and technology evolved, so too did our approach to cultivating and utilizing this vital grain.
The modern bakers need to be able to grasp the nuances that distinguish one variety from another. And this is where our comprehensive guide steps in to draw a common ground between French, Italian, American, and Indian classifications of wheat flour. We hope you enjoy reading and learning from it!
Hard Bread Wheat
The varieties in this category belong to the Triticum Aestivum Subspecies of wheat. They can be used for baking artisan pizzas and a range of boulangerie and viennoiserie depending upon the milling technology and extraction rate of the flour. The three varieties while having high quality and quantity of protein, have a completely different flavor and nutrition profile from one another.
Indo-Mexican Modern Wheat
AMBER COLOR
This 2019 variety is called HD-3226 and is stone as well as roller milled by us, and comes in four variants of flour with varying amounts of bran and germ.
Indo-Japanese Modern Wheat
BLACK COLOR
This 2017 variety is called NABI-MG and is stone milled by us, and comes in three variants of flour with varying amounts of bran and germ. It is rich in antioxidants.
Indo-Canadian Heritage Wheat
RED COLOR
This 1908 variety is called 'Marquis'. It has been a global favorite of bakers since its release over a century ago in Canada. It will be available for select partners starting May 2024.
Soft Bread Wheat
The varieties in this category belong to the Triticum Aestivum Subspecies of wheat. They can be used for baking artisan pastry, cookies, cakes, tarts and more, depending upon the extraction rate of the stone milled flour.
Indo-Mexican Heirloom Wheat
WHITE AND RED COLOR
This variety of extremely soft bread wheat comes from the Ladakh region of India, where it has been cultivated organically for generations by the small holder farmers since late 1980s.
Indian Modern
Wheat
AMBER COLOR
This 2022 variety is called PBW-826 and is stone milled by us, and comes in three variants of flour with varying amounts of bran and germ.
Superior Indian Chapati Wheat
AMBER COLOR
This 2017 variety is called 'PBW-1 Chapati'. With its unique soft texture, sweet taste and baking aroma, it is preferred wheat for making all kinds of Traditional Indian Flatbreads.
Other Specialty Wheat
01. Durum Wheat
This 2019 variety is called HI-8759 and belongs to the Triticum Durum Subspecies of Wheat. It is primarily used for making artisan handmade pasta.
02. Emmer Wheat
This 2014 variety is called 'MACS-2971' and belongs to the Triticum Dicoccum Subspecies of Wheat. This wheat type is popularly known as Khapli in India.
03. Paighambari Wheat
This heirloom variety is also called 'Sona Moti' and belongs to the Triticum Sphaerococcum Subspecies of Wheat. It originated in India around 5500 years ago during Indus Valley Civilization period, and is also known as Indian Drawf Wheat globally.
04. Khorasan Wheat
This wheat variety belongs to the Triticum Turanicum Subspecies of wheat and originated in Ancient Persia. It is currently a part of our revival programme, where first harvest is expected in May 2024.
05. Einkorn Wheat
This wheat variety belongs to the Triticum Monococcum Subspecies of wheat and is also the mother species of wheat, with its origins dating back to the Neolithic Period. It is currently a part of our revival programme, where first harvest is expected in May 2024.
06. Spelt Wheat
This wheat variety belongs to the Triticum Spelta Subspecies of wheat. It is currently a part of our revival programme, where first harvest is expected in May 2024.
07. Yecora Rojo Wheat
This 1970 hard red bread wheat variety was released by CIMMYT (and is a descendent of Sonora 64) and belongs to the Triticum Aestivum Subspecies of wheat. It is currently a part of our revival programme, where first harvest is expected in May 2024.
08. Noodles Wheat
This variety known as RS-1 belongs to Triticum Aestivum Subspecies of wheat. Owing to its high amounts of resistant starch, it is excellent for people suffering from obesity and diabetes. It is also the primary wheat used for making Udon Noodles in Japan.
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Be a Gastronomy Research Partner
Our Revival Programme 2023-24 is specifically curated for Chefs operating ingredient-forward spaces along with Craft Bakers and Brewers to experiment with a host of limited batch of specialty grains varieties across wheat, barely, rye and maize (corn). Feel free to get in touch via email (threeonefarms@gmail.com) or whatsapp (+91-8054822890) to know more.
Other Specialty Grains
Barley
We have sown malting barley for craft brewing as well as colored naked barley for making traditional flatbreads and other bakes. Barley has high enzymatic activity and also very soft textured when milled into flour owing to its low protein content. It has a distinct fiber and beta-glucan composition which makes it an excellent choice for health oriented bakes.
Rye
The Himalayan landrace of Rye is one of its kind and has been grown in the region for over two centuries now. The grains are mixed color, putting this variety in medium-dark category. Rye is an extraordinary grain owing to its fiber, mineral, and antioxidant profile.
Maize / Corn
We have sown yellow dent corn and butterfly style pop corn for a variety of applications in culinary paradigm.
