With excellent milling and baking characteristics for wheat foods like pan breads, hard rolls, croissants and flat breads, U.S. hard red winter (HRW) is a versatile wheat. It is also an ideal choice for some types of Asian noodles, general purpose flour and as an improver for blending.
For the Miller
HRW brings consistency to the grist. A balanced mill optimizes flour extraction and helps maximize milling efficiency. Maintaining HRW as the foundation of the mill grist allows the miller to blend other U.S. classes, local wheat or wheat from other origins as cost advantages or product differentiation opportunities develop in the market.
For the Baker
HRW benefits include improved baking characteristics, including dough stability and water absorption, either alone or as part of a blend. HRW delivers consistency as it is always available and provides the most reliable foundational ingredient for most wheat-based products.
States Surveyed for Quality Data
of Total HRW Production Presented
2021 Crop Quality Report
Select your preferred language and download your copy of the 2021 U.S. Wheat Associates Crop Quality Report.
These videos were produced using funds from USDA/Foreign Agricultural Service Export Market Development Programs. U.S. Wheat Associates thanks all of the presenters who contributed to these productions.