U.S. Wheat Production
Wheat is grown in most of the 50 states of the United States. The kind and quantity of wheat grown varies widely from one region to another
- Hard Red Winter – Grown in the Great Plains and California, and shipped via the Gulf of Mexico and Pacific ports. Hard red winter wheat is an important, versatile bread wheat with excellent milling and baking characteristics. It has medium to high protein (10.0 to 13.0 percent), medium hard endosperm, red bran, medium gluten content, and mellow gluten. It is used in pan breads, Asian noodles, hard rolls, flat breads, and general purpose flour.
- Hard Red Spring – Grown primarily in the North Central region of the United States and shipped via the Pacific, Gulf of Mexico, and Great Lakes ports. Hard red spring wheat is an important bread wheat with excellent milling and baking characteristics. It has high protein (12.0 to 15.0 percent), hard endosperm, red bran, strong gluten, and high water absorption. It is used in pan breads, hearth breads, rolls, croissants, bagels, hamburger buns, pizza crust, and for blending.
- Soft Red Winter – Grown in the eastern third of the United States and shipped via Gulf of Mexico, Atlantic, and Great Lakes ports. Soft red winter wheat is a high-yielding wheat with low protein (8.5 - 10.5%), soft endosperm, red bran, and weak gluten. It is used in pastries, cakes, cookies, crackers, pretzels, flat breads, and for blending flours.
- Soft White – Grown primarily in the Pacific Northwest region of the United States and shipped via Pacific ports. Soft white wheat has low protein (8.5 to 10.5 percent) and low moisture, and provides excellent milling results. It is used in flat breads, cakes, biscuits, pastries, crackers, Asian-style noodles, and snack foods.
- Durum – Grown primarily in the North Central and desert Southwest regions of the United States and shipped via Gulf of Mexico, Great Lakes, and Pacific ports. Durum wheat is the hardest of all wheat classes with a high protein content (12.0 to 15.0 percent), yellow endosperm, and white bran. It is used in pasta, couscous, and some Mediterranean breads.
- Hard White – The newest class of U.S. wheat, grown in California, Colorado, Idaho, Kansas, Montana, Nebraska, Oklahoma, and Washington, and when available for export, shipped via Pacific and Gulf of Mexico ports. Hard white wheat has a hard endosperm, white bran, and a medium to high protein content (10.0 to 14.0 percent). It is used in Asian noodles, whole wheat or high extraction flour applications, pan breads, and flat breads.
Annually, the United States exports apporximately half of its total wheat production. Of the exported volume, more than one-third is the class hard red winter and one-quarter is hard red spring. Soft red winter, soft white, durum and mixed wheat make up the remainder.
The general flow of grain from the farm through the distribution system to the domestic and overseas processors.
