Wheat Classes

Wheat is a versatile crop. There are 6 classes of wheat grown in the United States but there are more than 30,000 different varieties, each with its own characteristics.

Spring wheats are planted in late spring, usually before or in the month of April. Spring wheats do not go thru a dormant stage, but just develop and mature until they are harvested.

Winter wheats are planted in the fall, starting in September and continuing thru October. Winter wheat sprouts and grows in the fall. Once it freezes in the fall, winter wheat becomes dormant until the soil warms up in the spring. Then the wheat grows and matures until harvest in the summer. In fact, without the cold temperatures, winter wheat would just continue to produce leaves and would never produce the head of wheat kernels (the flower of the wheat plant).

Hard wheats are higher in protein and gluten and are usually used for yeast breads. Soft wheats are primarily used for tender pastries, cakes, cookies, flatbreads, crackers and muffins. Soft and hard wheats are often blended to make all-purpose flour, used in a wide variety of baked products. Durum wheat is the hardest wheat and is primarily used for making pasta.

Hard Red Winter Wheat - This wheat is high in protein and strong in gluten. It is used for yeast breads and hard rolls. Hard Red Winter Wheat is grown in many states, including Arizona, Washington, California, Montana, Wyoming, Idaho, Utah, Minnesota, Missouri, and the Plains states of North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, and Texas. Kansas ranks first among the 50 states in wheat production, primarily producing hard red winter wheat.

Hard Red Spring Wheat - This wheat is high in protein and used in yeast breads and hard rolls. It is grown in areas where the growing season is shorter, such as Minnesota, North Dakota, South Dakota, Montana, and Idaho.

Soft Red Winter Wheat - This wheat is used for flat breads, cakes, pastries, and crackers. It is the dominant wheat grown east of the Mississippi River. Soft Red Winter Wheat states include Texas, Missouri, Arkansas, Louisiana, Mississippi, Alabama, Georgia, South Carolina, North Carolina, Tennessee, Kentucky, Illinois, Indiana, Ohio, Michigan, Pennsylvania, Virginia, New Jersey, and Wisconsin.

Durum Wheat - Durum wheat is the hardest wheat. It is used primarily for making pasta, including macaroni and spaghetti. Durum wheats are primarily grown in North Dakota, Minnesota, Montana, and South Dakota, as well as Arizona and California.

Hard White Wheat - Hard White Wheat has been grown in Kansas, California, and Montana. In recent years, much more research has been invested in hard white wheat so look for an increase in the production of this class of wheat.

Soft White Wheat - Soft White Wheat is mainly grown in the Pacific Northwest, in states like Washington, Oregon, Idaho, and Utah, although soft white wheat has also been grown in New York and Michigan. This wheat is used for flat breads, cakes, pastries, crackers and noodles.