Hard Red Winter is one of the six classes of wheat. This versatile wheat has excellent baking and milling characteristics, qualifying it for pan bread, all-purpose flour, Asian noodles, hard rolls, flatbreads, general-purpose flour and cereal.
High protein flour obtained from Hard Red Winter wheat is best for making bread. Medium protein flours from Hard Red Winter wheat may also be used for making biscuits, all-purpose flour, quick breads, mixes and other baked goods.
Where is Hard Red Winter wheat grown?
Hard Red Winter is deeply rooted in the Great Plains of Texas, Oklahoma, Kansas, Colorado and Nebraska. It has also scattered into other states, but is primarily located in these midwestern states.
Hard Red Winter wheat is planted in the fall, goes dormant over the winter and his harvested in late spring to early summer. Harvest begins in Texas and moves north as the wheat dries out and matures.
How is bread made?
Hard Red Winter makes quality all-purpose flour perfect for breads of all kinds. This mid-strength, medium-gluten flour is the most commonly used type of flour, designed for everything from pizza doughs and crusty breads to pie crusts, cakes, cookies and pancakes.
In its most basic state, bread is a mixture of all-purpose flour, water, salt and yeast. These ingredients are mixed until the flour comes together into a stiff paste or dough, followed by baking this dough into a loaf.
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