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Six Basic Classes of Wheat
HARD
RED WINTER
The dominant class in U.S. exports and the largest
class produced each year. Produced in the Great Plains states, a large interior
area extending from the Mississippi River west to the Rocky Mountains and from
Canada to Mexico. Wide range of protein content, good milling and baking
characteristics. Used to produce bread, rolls and, to a lesser extent, sweet
goods and all
HARD
RED SPRING
Contains the highest
percentage of protein, making it an excellent bread wheat with superior milling
and baking characteristics. Majority of crop is grown in Montana, North Dakota,
South Dakota and Minnesota. Exported largely to Central America, Japan, the
Philippines and Russia.
SOFT
RED WINTER
Grown primarily east of the
Mississippi River. High yielding, but relatively low protein. Used for flat
breads, cakes, pastries, and crackers. Largest
customers are China, Egypt and Morocco.
DURUM
The hardest of all U.S. wheat
and consistently the class with the lowest export volume, accounting for less
than 5 percent of all U.S. wheat exports. Grown in the same northern states as
Hard Red Spring, although 70 to 80 percent of the U.S. annual production comes
from North Dakota. Used to make semolina flour for pasta production.
The largest importer is Algeria.
HARD
WHITE WHEAT
The newest class of wheat to
be grown in the United States. Closely related to red wheats (except for color
genes), this wheat has a milder, sweeter flavor, equal fiber and similar milling
and baking properties. Used mainly in yeast breads, hard rolls, bulgur,
tortillas and oriental noodles. Used primarily in domestic markets, although it
is exported in limited quantities.
SOFT
WHITE WHEAT
Used in much the same way as
Soft Red Winter (for bakery products other than bread). Grown mainly in the
Pacific Northwest and to a lesser extent in California, Michigan, Wisconsin and
New York. Low protein, but high yielding. Produces flour for baking cakes,
crackers, cookies, pastries, quick breads, muffins and snack foods.
Exported to Far East Asian region.
Where the wheat is grown in the
U.S. - click to enlarge
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