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.
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.
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 White Wheat
Perfect for whole wheat breads, Asian-style noodles, bagels, hard-rolls, and high-extraction applications.
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.
Durum is the hardest of the wheat classes with the largest kernel and a high protein content. It is used to make pasta, couscous, and Mediterranean breads.