Soft white wheat is Idaho’s predominant class of wheat. It is preferred by, and shipped to, customers all over the world. In the last five years, dozens of wheat buyers from countries representing 35% of the world’s population have visited Idaho wheat farms and elevators to inspect our soft white wheat crop.
In addition to soft white wheat, we also grow hard white, hard red spring, hard red winter, and durum wheat — five classes in all. Most of our hard white, hard red spring, and durum wheats are grown under contract for domestic U.S. customers. In an average year, we ship our quality wheat to customers in 26 states. Even though these customers have closer wheat-growing areas, they continue to choose Idaho because of our quality, consistency, and ability to ship identity-preserved wheat.
Soft White Wheat
A low moisture wheat with high extraction rates, providing a whiter, brighter product for exquisite cakes, pastries, cookies, crackers, and Asian-style noodles, Soft White is also excellent for flat breads.
Hard White Wheat
Perfect for whole wheat breads, Asian-style noodles, bagels, hard-rolls, and high-extraction applications.
Hard Red Spring Wheat
Excellent for artisan and “designer” wheat foods like hearth breads, baguettes, croissants, bagels and pizza crust. Flour from Hard Red Spring is also blended with other flours to improve baking characteristics.
Hard Red Winter Wheat
Versatile, with excellent milling and baking characteristics for pan bread, Hard Red Winter is the choice for general purpose flour and cereal, flour tortillas, hard rolls, and flat breads.
The hardest of all wheat classes, Durum has a rich amber color and high gluten content, ideal for pasta, couscous and some Mediterranean breads.