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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.
Hard Red Spring Wheat
A wheat commonly grown in the Upper Midwest, it’s used for pan breads, soft rolls, bagels, pizza crust and soft pasta.
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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.