U.S. wheat classes

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The U.S. produces six classes of wheat:

Hard Red Winter Wheat

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 Red Spring Wheat

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.
Soft Red Winter Wheat

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

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 White Wheat

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 White Wheat

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 flatbreads.