The six classes of wheat grown in the United States are designated by color, hardness and their growing season. With a range of quality characteristics within these classes, customers can produce and use flours made from U.S. wheat for almost every possible end product. More information the current year’s crop and market can be found in Supply and Demand , Crop Quality and Harvest Reports
Hard Red Winter
Versatile, with excellent milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads. HRW is also an ideal wheat choice for some types of Asian noodles and general purpose flour. According to USDA crop estimates, U.S. wheat growers produced a five-year average of 23.9 million metric tons of HRW wheat.
Hard Red Spring
The aristocrat of wheat when it comes to wheat foods like pan breads, soft rolls, bagels, pizza crust and soft pasta. HRS is also a valued improver in flour blends to enhance performance. According to USDA crop estimates, U.S. wheat growers produced a five-year average of 14.2 million metric tons of HRS wheat.
Soft Red Winter
SRW is a high-yielding and profitable choice for producing a wide range of confectionery products like cakes, cookies and crackers; and as a blending ingredient for baguettes and other bread products. According to USDA crop estimates, U.S. wheat growers produced a five-year average of 11.7 million metric tons of SRW wheat.
Soft White
Low moisture, soft endosperm wheat with excellent milling results, SW provides a whiter and brighter product for Asian-style noodles, sponge cakes and steamed buns. It is ideal for exquisite cakes, cookies, pastries and other confectionery products. According to USDA crop estimates, U.S. wheat growers produced a five-year average of 6.14 million metric tons of SW wheat.
Hard White
HW receives enthusiastic reviews when used for Asian noodles, whole wheat or high extraction applications, pan breads and flat breads. According to USDA crop estimates, U.S. wheat growers produced a five-year average of 0.72 million metric tons of HW wheat.
Durum
Hardest of all wheat, durum has a rich amber color and high gluten content. Hard amber durum (HAD) sets the “gold standard” for premium pasta products, couscous and some Mediterranean breads. According to USDA crop estimates, U.S. wheat growers produced a five-year average of 2.10 million metric tons of durum wheat.
