HARD AND SOFT WHEAT - The hardest wheats genetically contain more protein and fewer starch granules. These hard or “strong” flours are ideal for bread. Soft wheats or “weak” flours have a high starch yield and low protein content.

WINTER AND SPRING refer to two growing seasons for wheat. Winter wheats are planted in the fall and spring wheats are planted in the spring. Winter wheat is generally higher in minerals and spring wheat usually contain more gluten.

HARD RED WINTER WHEAT - A versatile bread wheat with excellent baking characteristics. It has medium protein (10-13%), medium hard endosperm, red bran, medium gluten content and mellow gluten. Used in pan breads, Asian noodles, hard rolls, flat breads and general purpose flour.

HARD RED SPRING WHEAT - An important bread wheat with excellent baking characteristics. It has high protein (12-15%), hard endosperm, red bran, strong gluten and high water absorption. Used in pan breads, hearth breads, rolls, croissants, bagels, hamburger buns, pizza crust and for blending.

HARD WHITE WHEAT - A medium to high protein (10-14%), hard endosperm, white bran and slightly sweet taste, creamy color and light texture. Used in Asian noodles, whole wheat or high extraction flour applications, pan breads and flat breads.

SOFT RED WHEAT - A low protein (8.5-10.5%), soft endosperm, red bran, weak gluten and fine texture. Used in pastries, cakes, cookies, crackers, pretzels, flat breads and for blending flours.

SOFT WHITE WHEAT - A low protein (8.5-10.5%) and low moisture. Used in pastries, cakes, biscuits, crackers, pretzels, flat breads, Asian-style noodles and snack foods and crackers.

RYE - A medium to high protein (10-14%), mild nutty flavor. Used in breads.

SPELT - A medium to high protein (10-15%), high in fiber and a good source of B-vitamins, niacin, thiamin, and iron. It has a strong, slightly nutty flavor. Used in breads, cereals, crackers, pasta and other baked goods.

DURUM - Hardest of all wheat classes with a high protein (12- 15%), yellow endosperm, white bran. Used in pasta, couscous, and some Mediterranean breads.

KAMUT - High in protein, an excellent source of magnesium, niacin, thiamine, and zinc and a good source of iron and riboflavin. Its nutty, slightly buttery flavor is used in cereals and baked goods, such as breads and crackers.