Wheat has two distinct growing seasons. Winter wheat, which normally accounts for 70 to 80 percent of U.S. production, is sown in the fall and harvested in the spring or summer; spring wheat is planted in the spring and harvested in late summer or early fall.
There are several hundred varieties of wheat produced in the United States, all of which fall into one of six recognized classes. (This is in market contrast to the one or, at most, two wheat classes produced in other nations.) Where each class of wheat is grown depends largely upon rainfall, temperature, soil conditions, and tradition. Wheat is more often grown in arid regions where soil quality is poor.
Wheat classes are determined not only by the time of year they are planted and harvested, but also by their hardness, color and the shape of their kernels. Each class of wheat has its own similar family characteristics, especially as related to milling and baking or other food use.
HARD RED WINTER
Wide range of protein content, good milling, and baking characteristics. Used to produce bread, rolls and, to a lesser extent, sweet goods and all-purpose flour.
HARD RED SPRING
Contains the highest percentage of protein, making it excellent bread wheat with superior milling and baking characteristics.
SOFT RED WINTER DURUM
Used to make semolina flour for pasta production.
HARD WHITE WHEAT
The newest class of wheat to be grown in the United States. Closely related to red wheat is (except for color genes); this wheat has a milder, sweeter flavor, equal fiber and similar milling and baking properties. Used mainly in yeast breads, hard rolls, bulgur, tortillas and oriental noodles.
SOFT WHITE WHEAT
Produces flour for baking cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods.