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 23 reviews
    91%
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    J
    J.T.

    Marquis

    C
    C.D.

    Marquis

    H
    H.B.

    Great customer service

    M
    M.K.
    Great flour!

    Couldn’t wait to make my first loaf with your flour! Excellent quality!

    L
    L.L.
    Marquis Works!

    Just made my usual sourdough loaf, and it came out perfect - light, airy, fresh.

    BSM Reviews

    See what customers say

    2853 reviews
    98%
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    J
    Ruby Lee
    J.L.
    Tastiest Flour for Bread

    My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

    Rouge de Bordeaux Great in Sourdough Bread

    I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.

    B
    Mancan Buckwheat
    B.M.S.O.
    In the Refer

    I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

    Delightful!!

    Beautiful, creamy grits with little flecks of red...
    Great flavor!! Thank you all so much!!!