| ≥1 piece |
Wheat by Class
Hard Red Winter
Wide range of protein, good milling and baking characteristics Bread, rolls and to a lessor degree, sweet goods and all-purpose
Hard Red Spring
Excellent bread wheat with superior milling and baking characteristics
Hard White
closely related to the red wheats, but is milder and has a sweeter flavor, equal fiber with similar milling and baking characteristics as red wheat; newest wheat to US producers
Soft Red Winter
low protein, used for flat breads, cakes, pastries, and crackers
Soft White (White Club Wheat is derived from Soft White Wheat) used for same as soft red winter and Snack Foods
Durum (also known as "Dark Northern Spring" Wheat)
used for semolina flour for pasta