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Hard White Wheat

Hard white (HW) wheat is the newest class of wheat in the United States. HW wheats vary in use. Some can be used in place of hard red winter or hard red spring wheats for bread-making. These varieties can be thought of as hard red wheats with their bran color removed. Others can be used in place of high protein soft white wheats in noodle and snack food products. These varieties are most similar to soft white wheats but they have a harder texture and produce chunky versus floury particles when crunched. Hard white wheat kernels have a golden color and lustrous appearance, like hard red winter wheats, when cut open. Higher protein types can have a glassy internal appearance.