Wheat Classes Grown in the United States...

Hardest of all wheats, durum has a rich amber color and high gluten content. It sets the "gold standard" for premium pasta products, couscous and some Mediterranean breads.

Hard Red Spring

The aristocrat of wheat when it comes to "designer" wheat foods like hearth breads, rolls, croissants, bagels and pizza crust, HRS is also a valued improver in flour blends.

Hard Red Winter

Versatile, with excellent milling and baking characteristics for pan bread, HRW is also a choice wheat for Asian noodles, hard rolls, flat breads, general purpose flour and as an improver for blending.

Hard White

The newest class of U.S. wheat, HW receives enthusiastic reviews when used for Asian noodles, whole wheat or high extraction applications, pan breads and flat breads.

Soft Red Winter

Versatile, with excellent milling and baking characteristics for pan breads, general purpose flour and as an improver for blending.

Soft White

A low moisture wheat with high extraction rates, providing a whiter product for exquisite cakes, pastries, and Asian-style noodles, SW is also ideally suited to Middle Eastern flat breads.

Select Wheat Class to display definition.

Wheat Grades & Grade Requirements

Grading Factors	Grades U.S. Number
Minimum pound limits:	1	2	3	4	5
Test Weight (lbs/bu):
HRS or White Club Wheat	58.0	57.0	55.0	53.0	50.0
All other classes and subclasses	60.0	58.0	56.0	54.0	51.0
Test Weight (kg/hl):
HRS or White Club Wheat	76.4	75.1	72.5	69.9	66.0
Durum	78.2	75.6	73.0	70.4	66.5
All other classes and subclasses	78.9	76.4	73.8	71.2	67.3
Maximum percent limits:	1	2	3	4	5
Defects:
Damaged kernels - Heat (part of total)	0.2	0.2	0.5	1.0	3.0
Damaged kernels - Total	2.0	4.0	7.0	10.0	15.0
Foreign material	0.4	0.7	1.3	3.0	5.0
Shrunken and broken kernels	3.0	5.0	8.0	12.0	20.0
Total ^1/	3.0	5.0	8.0	12.0	20.0
Wheat of Other Classes:^2/
Contrasting classes	1.0	2.0	3.0	10.0	10.0
Total ^3/	3.0	5.0	10.0	10.0	10.0
Stones	0.1	0.1	0.1	0.1	0.1
Maximum count limits:	1	2	3	4	5
Other material (1000 gram sample):
Animal filth	1	1	1	1	1
Castor beans	1	1	1	1	1
Crotalaria seeds	2	2	2	2	2
Glass	0	0	0	0	0
Stones	3	3	3	3	3
Unknown foreign sunstance	3	3	3	3	3
Total ^4/	4	4	4	4	4
Insect-damaged kernels in 100 grams	31	31	31	31	31
U.S. Sample grade: Wheat that: (a) Does not meet the requirements for U.S. Nos. 1, 2, 3, 4, 5; or (b) Has a musty, sour or commercially objectionable foreign odor (except smut or garlic odor); or (c) Is heating or of distinctly low quality. 1/ Includes damaged kernels (total), foreign material, and shrunken and broken kernels. 2/ Unclassed wheat of any grade may contain not more than 10.0% of wheat of other classes. 3/ Includes contrasting classes. 4/ Includes any combination of animal filth, castor beans, crotalaria seeds, glass, stones, or unknown foreign substance.

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U.S. Wheat Quality

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