- PROUDLY GROWN ON OUR FARM: Palouse Brand Soft White Wheat Berries are proudly grown on our farm to provide our customers with an authentic farm to table experience. We grow our wheat berries on our 125 year old farm, harvest them, transport them, triple clean, mill them into flour, and package them to be sent directly to our customers.
- FIND YOUR FOOD: Use these GPS coordinates in your preferred map program to locate the exact field where your Soft White Wheat Berries were grown: 46.7734, -117.18811
- SINGLE INGREDIENT FLOUR: This Flour does have a shorter shelf life, as we do not add any preservatives and we do not remove any of the natural oils in the wheat berry, making it a premium flour with the freshest quality.
- CERTIFIED PREMIUM QUALITY & NON-GMO: Our Soft White Wheat Berries are proudly certified Non-GMO Project Verified, Sustainable by the Food Alliance, Kosher Parve and Desiccant Free.
- HIGH STANDARD OF EXCELLENCE: Palouse Brand foods rise above our competitors by ensuring our wheat berries are triple cleaned in an approved, food safe environment.
From the brand
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We believe in preserving our natural resources and treating them with care – growing crops that naturally add nitrogen naturally back into the soils. We are committed to improving our farms and we are committed to evaluating new technologies and farming practices that ensure our ground is forever protected as well as viable.
All Palouse Brand products will sprout and are non-irradiated.
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How did we get our start?
What makes our products unique?
We take pride in quality and transparency. We grow our own products and provide customers with, field location, photos, and harvest dates.
Why do we love what we do?
Beyond our passion for farming, we value helping people live healthier. We strive to support our customer’s pursuit of health by providing nutrient-rich products, transparency, recipes, and five-star service.
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Product Description
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Storage
We only sell the most recent crop and for the freshest taste we storing in a dark, cool, and dry place.
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