Hard Red Winter

Pacific Northwest


Hard Red Winter

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.

Survey Statistics


States Surveyed for Quality Data

0 %

of Total HRW Production Presented

2022 Crop Quality Report

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Hard Red Winter


3103 10th Street, North, Suite 300

Arlington, VA 22201

(202) 463-0999

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Crop Quality Presentations

Hard Red Winter

Soft Red Winter


Special Topics

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.

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