Idaho is one of the few places in the world where buyers can find several different classes of wheat in one place. Wheat class is determined by kernel hardness and color, and by its planting time. Each class of wheat has its own characteristics related to milling, baking and agronomic needs.
Soft White Wheat (winter and spring): pastries, pancakes, cakes, cookies, crackers, flat breads, snack foods and cereals.
Hard Red Wheat (winter and spring): yeast breads, hard rolls and bagels, Asian noodles, flat breads.
Hard White Wheat (winter and spring): blended flours, Asian noodles, steam breads, domestic foods made with whole wheat.
Durum: pasta
Idaho wheat production is usually about 100 million bushels/year. Wheat production plays an important role in Idaho’s economy. Wheat production creates jobs and income, not only in the production process, but also in transportation, storage, milling and input supply industries. The value of wheat production is close to $500 million and contributes over 8,500 jobs.
