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U.S. farmers grow six classes of wheat that the industry designates by color, hardness and growing season. Each class offers characteristics desired for almost every possible wheat end product.
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Soft Red Winter Wheat
Indiana farmers, along with other farmers in the eastern Midwest, Southeast and Mid-Atlantic, grow soft red winter wheat. It is used for confectionery products such as cakes, cookies and crackers, and as a blending ingredient for baguettes and other bread products.
Wheat is planted in the Autumn after crops have been harvested because Wheat puts natural Nitrogen back into the ground. That helps soy beans and corn growth the next season. Snow is also a natural source of nitrogen.