Soft White

Soft White

2022

Soft White

From specialty products such as sponge cakes or Asian noodles to blending with HRS for improving bread color, U.S. soft white (SW) wheat flour has the versatility to improve the quality of a wide variety of products.

For the Miller

SW delivers excellent results. Arriving at the mill with an average moisture of less than 10%, an average test weight of more than 80 hectoliter mass and a low quantity of screenings, SW wheat provides the millers every opportunity for high flour extraction.

For the Baker

Low moisture content creates an advantage by increasing added water volume while optimizing water absorption and product quality to the consumer. The finer particle size may increase the rate of water absorption, decreasing mix time and improving production efficiencies. With the fine particle size and starch characteristics, SW flour creates a unique and tender texture for many end-products.

Survey Statistics

0

States Surveyed

0 %

of Total SW Production Represented

2022 Crop Quality Report

Select your preferred language and download your copy of the 2022 U.S. Wheat Associates Crop Quality Report.

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Soft White

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3103 10th Street, North, Suite 300

Arlington, VA 22201

(202) 463-0999

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Crop Quality Presentations

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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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