Soft Red Winter

Soft Red Winter


Soft Red Winter

U.S. soft red winter (SRW) wheat, commonly used for specialty products such as sponge cakes, cookies, crackers and other confectionary products, adds value to the miller and baker as a blending wheat.

For the Miller

SRW helps diversify types of flour produced to improve the quality of many products.

For the Baker

The lower moisture content of the flour produced with SRW creates an advantage by increasing the added water volume while optimizing water absorption and product quality to the consumer.

Survey Statistics


States Surveyed

0 %

of Total SRW Production Represented

2022 Crop Quality Report

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Soft Red Winter


3103 10th Street, North, Suite 300

Arlington, VA 22201

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Crop Quality Presentations

Hard Red Winter

Soft Red Winter


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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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