American Wheat farmers, supplying the world with quality wheat for breads, cakes, noodles and pasta.
There are six classes of wheat grown in the United States they are designated by color, hardness and their growing season. Millers and bakers can produce and use flours made from U.S. wheat for almost every possible end product.
Hard Red Winter Wheat
Versatile, with excellent milling and baking characteristics for pan bread, HRW is also a choice wheat for Asian style noodles, hard rolls, flat breads, tortillas, general purpose flour and cereal.
Hard Red Spring Wheat
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 for bread and Asian style noodles.
Soft Red Winter Wheat
SRW is versatile weak gluten wheat with excellent milling and baking characteristics for cookies, crackers, pretzels, pastries and flat breads.
Soft White Wheat
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.
Hard White Wheat
HW receives enthusiastic reviews when used for Asian style noodles, whole wheat white flour, tortillas, pan breads and flat breads.
The hardest of all wheat’s, durum has a rich amber color with high protein content and gluten strength that is ideal for premium pasta, couscous and some Mediterranean breads.
If you have bread on your table Thank A Farmer.
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