Did you know that American agriculture recognizes six distinct classes of wheat, determined by growing season, color, and hardness? These classes tend to dominate different growing regions of the United States, with different niches for each. Granite Mill Farms carries 4 of the 6 classes; Hard Red Spring, Hard White, Soft White, and Durum.
Hard Red Spring
This premium grain has been called “the aristocrat of wheat” and is prized in many designer breads. Suitable for shorter growing seasons, HRS is primarily grown in the northern plains; Montana and the Dakotas support the bulk of American agricultural production.
The other two classes of wheat, Hard Red Winter and Soft Red Winter, are more prevalent in the Central Midwest and Eastern growing regions, respectively.
Hard White
Hard White wheat is the newest and smallest class of wheat, and grown in a number of western states including Montana. It performs similarly to Hard Red wheats, with a mild flavor and lighter color.
Soft White
Soft White has been nicknamed “cashmere wheat” for its unique characteristics. Lower in protein and gluten, it yields a mild, tender flour valued in cakes and pastries. The vast majority of Soft White is grown in the Pacific Northwest.
Durum
Also known as pasta wheat, Durum is the hardest wheat class. It can be found two distinct regions of the US. Desert Durum© is grown under irrigation in the American Southwest, while Hard Amber Durum (HAD) is grown in Montana and North Dakota.
