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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.
Soft White Wheat
Northwestern farmers grow this type of wheat, which provides a whiter and brighter product. It is often used in Asian-style noodles, sponge cakes and steamed buns, plus it works well for delicately decorated cakes, cookies and pastries.
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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.