Six Classes of Wheat

A look at the six classes of wheat
grown in the U.S. and the food
products made from them.

Versatile, with excellent milling
and baking characteristics
for pan bread, HRW is also a
choice wheat for Asian noodles,
hard rolls, flat breads, general
purpose flour and cereal.
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.
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.
The newest class of U.S. wheat,
HW receives enthusiastic
reviews when used for Asian
noodles, whole wheat or high
extraction applications, pan
breads and flat breads.
The hardest of all wheats,
durum has a rich amber color
and high gluten content, ideal
for pasta, couscous and some
Mediterranean breads.

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