The Six A look at the six classes of wheat grown in the U.S.

wheat grown in the U.S. and the food products made from them.

Classes of
Wheat

Hard Red Winter Soft Red Winter Hard White

Versatile, with excellent milling A versatile weak-gluten wheat The newest class of U.S. wheat,
and baking characteristics for with excellent milling and Hard White receives enthusias-
pan bread, Hard Red Winter is
Hard Red Spring baking characteristics, Soft Red Soft White tic reviews when used for Asian Durum
also a choice wheat for Asian Winter is suited for cookies, noodles, whole wheat or high
The aristocrat of wheat when it A low moisture wheat with The hardest of all wheats, Durum
noodles, hard rolls, flat breads, crackers, pretzels, extraction applications, pan
comes to “designer” wheat high extraction rates, providing has a rich amber color and high
general purpose flour and pastries and flat breads. breads and flat breads.
foods like hearth breads, rolls, a whiter product for exquisite gluten content, ideal for pasta,
cereal.
croissants, bagels and pizza cakes, pastries and Asian-style couscous and some Mediterra-
crust, Hard Red Spring is also a noodles, Soft White is also nean breads.
valued improver in flour blends. ideally suited to Middle Eastern
flat breads.

Updated: April 2015 For more informa�on on all things wheat foods, visit us at whea�oods.org