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You are here: Home1 / Working With Buyers2 / Wheat Classes

The six classes of wheat grown in the United States are designated by color, hardness, and 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 on 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. Hard Red Winter (HRW) is also an ideal wheat choice for some types of Asian noodles, general purpose flour and as an improver for blending.

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Hard Red Spring

The aristocrat of wheat when it comes to “designer” wheat foods like hearth breads, rolls, croissants, bagels and pizza crust. Hard Red Spring (HRS) is also a valued improver in flour blends.

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Hard White

Hard White (HW) receives enthusiastic reviews when used for Asian noodles, whole wheat or high extraction applications, pan breads or flat breads.

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Soft White

Low moisture wheat with excellent milling results, Soft White (SW) provides a whiter and brighter product for Asian-style noodles and is ideal for exquisite cakes, pastries and other confectionary products.

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Soft Red Winter

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.

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Durum

Photo of durum kernels to illustrate durum production story

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.

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Quick Links

  • Working With Buyers
  • Customer Conferences
  • Wheat Classes
  • Wheat Glossary
  • Wheat Grade Factors
  • How to Buy
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Additional Resources

  • CME Group
  • MGEX
  • North American Export Grain Association
  • American Association of Port Authorities
  • Port of Beaumont
  • Duluth Seaway Port Authority
  • Great Lakes St. Lawrence Seaway System
  • Port of Galveston
  • Port of Gulfport
  • Port of Houston
  • Port of Kalama
  • Port of New Orleans
  • Port of Portland
  • Port of South Louisiana
  • Port of Stockton
  • Port of Vancouver USA
  • Wheat Quality Council
  • Wheat Foods Council
  • Grain Foods Foundation

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Our Story

  • About USW
  • Dependable People. Reliable Wheat.
  • Board of Directors
  • Staff Directory
  • Office Locations

Market Information

  • Market Information
  • Price Reports
  • Price Charting Tools
  • Supply and Demand
  • Commercial Sales

Crop Quality

  • Crop Quality
  • Harvest Reports
  • Hard Red Winter
  • Hard Red Spring
  • Hard White
  • Soft White
  • Soft Red Winter
  • Durum

Working with Buyers

  • Working With Buyers
  • Customer Conferences
  • Wheat Classes
  • Wheat Glossary
  • Wheat Grade Factors
  • How to Buy
  • Ask the Expert
  • Resources

Who We Represent

  • Who We Represent
  • Board Meetings
  • State Wheat Commissions
  • Partners
  • Trade Activities

Policy

  • Policy
  • Trade Negotiations
  • Trade Barriers
  • Innovation and Sustainability
  • Food Security and Assistance
  • Public-Private Partnership

News

  • Newsroom
  • Wheat Letter Blog
  • News Releases
  • Videos

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