Classes of Wheat:
Hard Red Winter
Hard Red Spring
Soft Red Winter
Hard Red Winter has its roots firmly planted in the Great Plains (Texas, Oklahoma, Kansas, Colorado and Nebraska) and is scattered a bit in other states, as well. It is great for bread and all-purpose flour. Versatile, with excellent milling and baking characteristics for pan bread, Hard Red Winter wheat is also choice wheat for Asian noodles, hard rolls, flat breads, general purpose flour and cereal.
Hard Red Spring comes primarily from the Northern States. The “aristocrat of wheat” when it comes to “designer” wheat foods like hearth breads, rolls, croissants, bagels and pizza crust, Hard Red Spring wheat is also a valued improver in flour blends.
Soft Red Winter is found mostly east of the Mississippi River. For you cookie monsters out there, this is the wheat for you! It is a great, weak-gluten (low protein) wheat with excellent milling and baking characteristics for cookies, crackers, pretzels, pastries and flat breads.
West Coast represent! So. This low moisture wheat with high extraction rates creates a whiter product, making it ideal for mouth-watering cakes, pastries, Asian-style noodles and Middle Eastern flat breads.
This is the newest class of wheat! Hard white shares its territory with Hard Red Winter wheat, but is grown on a much smaller scale. This class is great for Asian Noodles tortillas and flatbreads. Hard White wheat receives enthusiastic reviews when used for whole wheat or high extraction applications, like white whole wheat pan breads. Look for labels that say whole wheat, but appear white in color.
Durum is for you pasta lovers out there! It’s grown primarily in Montana and North Dakota with a smidge grown in Arizona, California and South Dakota. This wheat has a high protein (aka gluten) content that is perfecto for pasta and couscous and some Mediterranean bread. Durum is the hardest of all wheats and has a rich amber color.