Check our prices and
availability for Hard Red Winter and Spring Wheat
of various
grades
and Wheat Bran and Wheat Flour
WHEAT BY CLASS
Hard Red Winter
Wide range of protein, good milling and baking
characteristics Bread, rolls and to a lessor degree, sweet
goods and all-purpose
Hard Red Spring
Excellent bread wheat with superior milling and baking
characteristics.
Hard White
closely related to the red wheat, but is milder and has a
sweeter flavor,
equal fiber with similar milling and baking characteristics
as red wheat;
newest wheat to US producers
Soft Red Winter
low protein, used for flat breads, cakes, pastries, and
crackers
Soft White (White Club Wheat is derived from
Soft White Wheat) used for
same as soft red winter and snack foods
Durum (also known as "Dark Northern Spring" Wheat)
used for semolina flour for pasta