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I've found a source for white wheat directly from a grain elevator. I'm considering buying a really large quantity, but I've been informed to expect it to be just as it was harvested. I think that means it will have chaff, bugs, etc. in it.
Anyone know how to clean it?
Yep the next cheapest way is feed grain. The cheapest cleanest is the Mormon's storehouse
Quote:
Originally Posted by Tim K
Why? The cost of clean food grade wheat is negligable. The difference between the wheat you are contemplating and food grade is all the things you mentioned are removed professionally. You dont want the stuff you mentioned in your wheat. You dont want high concetrations of meal worm eggs in your wheat. Food grade wheat is beautiful food. We are blessed to have this beautiful food at a price even the poorest can afford.
Find your local bakery that is grinding their own. Find a flour company. Believe me there are tons of food grade wheat out there.(pun intended) Go to the yellow pages under grain cleaning- they have silos of food grade. The industrial facilities equipment that do this do a superb job. Now if you find out a way to dehull barley I want to know!Quote:
Originally Posted by Tim K
So far the best price i can find on food grade is $0.65/lb.Quote:
Originally Posted by xring
Is it available for less?
From the elevator it's $0.015/lb.
Edit to add that I just saw your post in the other thread about the guy in Longmont. I'll call today.
Called him. He wasn't very helpful. He has a limited supply, won't do more, won't take a credit card to hold some, and made it a point to tell me he's selling it to the first guy to walk in the door. That's all his business, but it makes it hard to plan.
Im sorry. Ive been buying wheat from him for decades. Before him, i bought clean wheat from a grainery on 85 but they went to system where the wheat is being moved through tubes that are sealed. In one truck out the other, no access for a couple bushells. Buying from him has always been a pleasant experience for me besides the fact that he takes a while to get a couple of bushels bagged.He has always taken care of me. I would stop every couple years when going to denver and tell him I needed a couple bushels, give him a hard time about the beans he had available and tell him I wanted lentils. He would always give me shit back and ask how many tons I wanted. I would pick up my bags when he called. Two years ago was my last purchase from him. I think it was $10 a bushel then (60lb). My guess is it would be about $14 a bushel now for food grade HRWW which would be about .23 a pound. He has always had awesome wheat! I always thought he had unlimited quanities in term of retail. I sure hope hes not stop selling retail. I know hes bagged for people and been no showed more than once. I never would have dreamed he wouldnt commit to providing you wheat with you providing a CC, as I thought his margin was much higher on the bagged. In years past i got the impression he welcomed retail if he could bag it when things were slow. I wonder if the drought has changed things.Quote:
Originally Posted by Tim K
Every kernal of wheat that gets ground to flour is food grade. That is mega tons of wheat moving through the system. There has got to be somone who is doing retail at ten or twenty points retail not 300. Have you phoned around? How about Con Agra in Denver?
I've looked a little, but not had much success. I think I'm going to try to go up there next week and get what I can if he still has it. I get the impression he'll hold it for a day if I call ahead and tell him I'm coming.
Maybe he was just having a bad day.
Please let us know what happens after you visit with him. I'm following this thread with interest.
TimK
I have some info for you. We are putting up some wheat right now.
I think people would be suprised at how not clean, clean wheat is. I know the previous poster was telling you that Flour mills sell really clean wheat. This isnt true at least from my experience . The elevator does clean the wheat. BUT, and that is a big BUT. The wheat isnt clean. As far as you might think clean. I have seen wheat right out of the field and out of many elevators. It will be alot cleaner than non cleaned. Just understand it will have some bugs, stems, pieces and parts in it. I ground a bunch today also in my flour mill. After it is ground, you will have no idea if there was anything in it prior. It all comes out nice and clean (looking). People are just so far removed from their foods production they dont understand the reality of it.
We canned 500 pounds today. Here is a couple pictures. And some salt and onions too.
We do add Diatomaceous earth and oxygen absorbers to the cans. I dont know how any bugs that could possible be alive remain alive once we can the wheat. Also, freezing can kill the bugs. Buying wheat this time of year out of the elevator means it has probably been in freezing temperatures for quite a while. As you mentioned (TimK) cleaned wheat from the elevator is in the $16cwt (per hundred weight). Much much cheaper than anywhere else including the lds by far.
http://im1.shutterfly.com/media/47a4...D720/ry%3D480/
http://im1.shutterfly.com/media/47a4...D720/ry%3D480/
http://im1.shutterfly.com/media/47a4...D720/ry%3D480/
http://im1.shutterfly.com/media/47a4...D720/ry%3D480/
can you guess what movie is on the tv?
Very interesting post, thanks. Do you can for your own use only, or sell it, or?Quote:
Originally Posted by HBARleatherneck
for us only. I would never sell, it seems it would open you up to a host of problems. We have a LARGE family we want to be WELL prepared.Quote:
Originally Posted by Omicron
Understandable. Where'd you get the canning equipment?Quote:
Originally Posted by HBARleatherneck
I bought the canner on line. I did the motor and conversion myself.
I would gladly help someone can here at my house. (the problem is buying cans)
I just would never take money for canning or lend tools.
We have canned alot of food. I want at a good amount stored up for our large family.
Very cool.
Cleaning grain to food grade does not necessarily take different equipment than what we use to make registered and certified seed grade, but food grade obviously is subject to Federally mandated inspections and criteria. Most are aimed at making certain that it is not contaminated by outside sources.Quote:
Originally Posted by Tim K
You might be surprised how clean wheat can be directly from the field.
the wheat we put up today was pretty nice. it was from Greeley.
We ground up some in our mill today and made bread for dinner. It was very good. All wheat fresh ground bread. yum.
(but thats the only way we have do it)
We picked up another 800 pounds to can tomorrow. After the wheat is done its time for oats. No point in being hungry if SHTF.
and thanks to Screagle2 for the advice about wheat.
So would that flour now be considered "whole wheat" ?
Are you finding your bread tastes or has the consistency of whole wheat?
It is whole wheat bread. I think it tastes great. I dont like chunks of grain in my bread like they sell at the stores. I have played with the mill to get it to where it is the texture I like. Its more like white bread when I make it.
Would there be a way to refine it at home further to make all purpose or bread flour?Quote:
Originally Posted by HBARleatherneck
so It looks like I would need to mix two kinds of wheat to make all purpose. I only have canned hard red wheat because it lasts longer (storage wise)
I just took this from the internet. I dont know the truth to it.
All-purpose flour is: "A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content (between 9% and 12%) offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between."
Cake Flour: "Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture."
Pastry flour: "Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. "
Where as bread flour is typically at 11-13% protein.
White bread is bread made from white flour. which is bread made from flour that has had the bran and wheat germ removed.
http://3.bp.blogspot.com/-bit8x-Lipt...wheat+Germ.jpg
That's pretty cool thanks for posting hbar
We go through about 50# a month of flour out here so the idea of canning for the whole year is super appealing
We are going to can what we have, and then switch to 5 gallon buckets with oxygen absorbers. We may do mylar inside of that, Im not sure its necessary in our climate.
Buckets may save you money and if you are using them now they should be a good way to go. Get some food grade buckets, and seal lids on. Or get food grade buckets and pick up some decent priced gamma lids.
point taken
Quote:
Originally Posted by Wulf202
I know u are prepping long term but we use the 5 gal with vita seal lids I've had flour in it for over a year with no problems they hold 25# of flour eachQuote:
Originally Posted by HBARleatherneck
5gallon buckets are still perMeable like any plastic container. Mylar is nearly as good as steel