Six classes of wheat grown in the USA.
Hard Red Winter
Versatile, with excellent milling and baking characteristics for pan bread, HRW is also a choice wheat for Asian-style noodles, hard rolls, flat breads, tortillas, general purpose flour and cereal.
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 for bread and Asian noodles.
Soft Red Winter
SRW is versatile weak-gluten wheat with excellent milling and baking characteristics for cookies, crackers, pretzels, pastries and flat breads.
A low moisture wheat with high extraction rates, providing a whiter product for exquisite cakes, pastries and Asian-style noodles, SW is also ideally suited to Middle Eastern flat breads.
HW receives enthusiastic reviews when used for Asian-style noodles, whole wheat white flour, tortillas, pan breads and flat breads; as the newest class of U.S. wheat, exportable supplies are limited.
The hardest of all wheat’s, durum has a rich amber color and high gluten content, ideal for pasta, couscous and some Mediterranean breads.
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