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Soft White Wheat

Soft white (SW) wheat is used to make flour for bakery products other than bread such as cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods. SW wheats tend to be low in protein (<10%) but higher protein levels (>11%) are desired for some products such as flat breads and noodles. There are both winter and spring varieties of SW wheat but unlike some other market classes of wheat, no distinction is made between the two. Low protein SW kernels are golden in color and have a dull, chalky appearance when cut open. Kernels have a soft texture and crushed kernels produce floury particles. Soft white wheats have a common wheat head type.