Wheat is one of the world’s most important versatile commodities it has been harvested for over 10,000 years and used for a variety of things from  flour  to cereal. It’s  part of our daily lives providing a healthy and notorious way of life. There are many different kinds of wheat grown all over the world. Below are some of the most common:

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. Hard red spring Wheat is grown in the Northern Plains states where the winters are too severe for Winter Wheat production, but the rich black soil and the dry, hot summers make it ideal for this type of wheat

Hard Red Winter

Versatile, with excellent milling and baking. Characteristics for pan bread, HRW are also choice wheat for Asian noodles, hard rolls, flat breads, general purpose flour and as an improver for blending. Hard Red Winter is Suited to All winter wheat growing areas allowing for later maturity and contains high protein.

Soft Red Winter

Versatile, with excellent milling and baking. Seeded in the fall, Soft Red Winter has a low to medium protein content with soft endosperm, and is used to make cakes, pastries, flat breads, and crackers. It is grown east of the Mississippi and has no subclasses. Ohio is the leading producer of soft red winter wheat followed by Arkansas, Illinois, and Missouri. Ohio wheat is known for making higher-quality flour than that coming from any other soft red winter wheat-producing state.

Soft White Wheat

Used much the same way as soft red wheat, grown mostly in the Pacific Northwest and to a lesser extent in California, Wisconsin, Michigan, and New York. Soft white wheat has low protein and high yields. Subclasses are Soft White, White Club, and Western White wheat’s.

Hard White Wheat

The newest class of wheat to be grown in the United States. Hard white wheat is closely related to red wheat except for the color genes and has a milder, sweeter flavour, equal fibber, and similar milling and baking qualities. Hard white wheat is used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles. This wheat is used in domestic markets and is exported in limited amounts. There are no subclasses.

Durum Wheat

The hardest of all U.S. wheat, is seeded in the spring and contains a high amount of protein which is good for pasta products macaroni, spaghetti, and other noodles. Durum wheat is grown mainly in North Dakota and has subclasses such as Hard Amber Durum, Amber Durum, and Durum wheat.