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.
Click here to interact with a map of U.S. wheat production by class and how it is transported to export terminals.
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, general purpose flour and as an improver for blending.
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.
Soft Red Winter
SRW is a profitable choice for producing a wide range of confectionary products like cookies, crackers and cakes, and for blending for baguettes and other bread products.
Low moisture wheat with excellent milling results, SW provides a whiter and brighter product for Asian-style noodles and is ideal for exquisite cakes, pastries and other confectionary products.
HW receives enthusiastic reviews when used for Asian noodles, whole wheat or high extraction applications, pan breads or flat breads.
Hardest of all wheats, 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.