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TYPES of WHEAT Six Basic Classes Did You Know There Are Six Basic Classes of Wheat?

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TYPES of WHEAT Six Basic Classes Did You Know There Are Six Basic Classes of Wheat? TYPES OF WHEAT Six Basic Classes Did you know there are six basic classes of wheat? Wheat is the principal U.S. cereal grain for export and domesti c consumpti on. It is also the fourth leading U.S. fi eld crop and our leading export crop. Wheat has two disti nct growing seasons. Winter wheat, which accounts for 70-80 percent of producti on, is sown in the fall and harvested in the spring or summer. Spring wheat is planted in the spring and harvested in late summer or early fall. There are several hundred varieti es of wheat, which fall into one of six classes. Where each class is grown depends on rainfall, temperature, soil conditi on and traditi on. In additi on to ti me of year that they are planted and harvested, wheat classes are also determined by hardness, color and shape of kernels. Hard Red Winter - The dominant U.S. export class and Durum - The hardest of all wheats, and consistently the largest class produced each year, Hard Red Winter the class with the lowest export volume, Durum is produced in the Great Plains states, a large interior accounts for less than 5 percent of all U.S. wheat area extending from the Mississippi River west to the exports. It is grown in the same northern states Rocky Mountains and from Canada to Mexico. With as Hard Red Spring, although 70-80 percent of the a wide range of protein content, good milling and annual producti on comes from North Dakota. Used baking characteristi cs, it is used to produce bread, to make semolina fl our for pasta, it is the largest rolls and all-purpose fl our. Major buyers include importer is Algeria. Russia, China, Japan, Morocco and Poland. Hard Red Spring - This wheat contains the highest Hard White - The newest class of wheat to be grown percentage of protein, making it an excellent bread in the United States, Hard White Wheat is closely wheat with superior milling and baking characteristi cs. related to red wheats (except for color genes). This The majority of the crop is grown in Montana, North wheat has a milder, sweeter fl avor, equal fi ber and Dakota, South Dakota and similar milling and baking properti es. It is used Minnesota. It is exported mainly in yeast breads, hard rolls, bulgur, torti llas and largely to Central America, oriental noodles. Hard White wheat is primarily used Japan, the Philippines and in domesti c markets, although it is exported in limited Russia. quanti ti es. Soft Red Winter - Grown Soft White - Used in much the same way as Soft primarily east of the Red Winter, Soft White wheat is grown mainly in the Mississippi River, Soft Pacifi c Northwest, with crops in California, Michigan, Red Winter wheat is Wisconsin and New York, as well. High yielding, high yielding, but has a but with low protein, this wheat is used to produce relati vely low percentage of protein. It is used for fl our for baking cakes, crackers, cookies, pastries, fl at breads, cakes, pastries and crackers. Largest quick breads, muffi ns and snack foods. This wheat is customers are China, Egypt, and Morocco. exported mostly to the Far East Asian region. Texas Wheat Producers Board • 5405 West Interstate 40 • Amarillo, TX 79106 • 1.888.40.WHEAT.
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