Marquis

Weight
Type
  • Class:Hard Red Winter Wheat
  • Available types: Whole Wheat Flour, Type ‘00’ Flour
  • Grown by: Kelton Coleman in Tokio, TX
  • Protein: 11%
  • Falling number: coming soon
  • Flavor profile: nutty, very mild wheatiness without bitterness
  • Good for: breads, croissants, rolls, crackers, cookies, brownies

Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. It accounted for 11 million acres of wheat grown in the U.S. by 1919.

This hard red wheat has excellent milling and baking properties. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough.

    Customer Reviews

    Based on 49 reviews
    94%
    (46)
    4%
    (2)
    2%
    (1)
    0%
    (0)
    0%
    (0)
    D
    Dale Ricklefs
    Best bread yet!

    I used this flour, blended 50/50 with bread flour. The two pound loaf disappeared with 4 days. It was light, tasty. Used in sandwiches, with butter, in French toast.

    O
    Olga Andreev

    Marquis

    I
    Iris Mahon
    Sour dough bread

    I loved adding Marquis! Made the bread taste very earthy and I was able to get a real nice height on the loaf.

    E
    Eric Griffin
    Some flour

    I don’t know much about flour, but I s know I’ll order more from BSM soon. Solid product and delivery. Good work!

    D
    Debbie E
    Excellent

    Thank you for offering heritage wheat. I’m telling all my friends! No more grainy baked goods. Thank you again

    BSM Reviews

    See what customers say

    3432 reviews
    98%
    (3363)
    2%
    (56)
    0%
    (10)
    0%
    (1)
    0%
    (2)
    Great Flour and Grits

    We tried the Hopi Blue Corn Grits and love them. We are used to stone ground yellow grits, as that is what my grandfather grew and milled. These were as flavorful and great consistency , not to mention the added color.
    The Blue Corn Flour we buy a lot and is great for blue corncakes with blueberries, cornbread and add it to my bread and foccaccia recipes. Excellent product.

    B
    Sonora
    Bill Cone

    Just baked a sandwich loaf using 50% Sonora. Really like the flavor.

    J
    Rouge de Bordeaux
    Jay Bourland
    Great flour

    Great taste and it creates wonderful elasticity. I find I need to use more water with this flour compared to others.

    J
    White Corn Grits & Polenta
    Jesse F Rodriguez
    Fast shipping great product!

    The best grits I have ever had!!!

    S
    Rouge de Bordeaux
    Sylvester Foo

    Rouge de Bordeaux