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 31 reviews
    94%
    (29)
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    A
    A.L.
    Great products

    I love the flavors these WW flours make in my breads. I’m using the Marquis now and it is delicious.

    T
    T.M.
    love all their Flours

    My favorite mill ever

    W
    W.D.
    Most loved

    Marquis is my default 25% mix for my recently discovered sourdough baking hobby, perfect balance and tastes sooooooo delicious

    D
    D.H.
    I got my bread back!

    Love the Marquis flour. I can eat wheat bread again. The flavor is outstanding. I generally use it in combination with Einkorn and I’ve been very happy with the results. Thank you!

    B
    B.M.
    Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

    I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

    BSM Reviews

    See what customers say

    3039 reviews
    98%
    (2985)
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    (1)
    Rye Flour

    Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

    I love it!

    The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    D
    TAM 105
    D.K.
    Great for hot cross buns

    I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.

    Bloody Butcher Red Cornmeal

    This cornmeal has the absolute best flavor. Rather you make cornbread or using it to fry fish its hands down delicious!