U.S. Wheat Associates Hard Red Winter- Versatile, with excellent milling and baking characteristics for pan bread, HRW is also a choice wheat for Asian-style noodles, hard rolls, flat breads, tortillas, general purpose flour and cereal. Hard Red Spring– The aristocrat of wheat when it comes to “designer” wheat foods like hearth breads, rolls, croissants, bagels and pizza crust, HRS is also a valued improver in flour blends for bread and Asian noodles. Soft Red Winter is versatile weak-gluten wheat with excellent milling and baking characteristics for cookies, crackers, pretzels, pastries and flat breads. . Soft White -A low moisture wheat with high extraction rates, providing a whiter product for exquisite cakes, pastries and Asian-style noodles, SW is also ideally suited to Middle Eastern flat breads. Hard White receives enthusiastic reviews when used for Asian-style noodles, whole wheat white flour, tortillas, pan breads and flat breads; as the newest class of U.S. wheat, exportable supplies are limited. Durum The hardest of all wheats, durum has a rich amber color and high gluten content, ideal for pasta, couscous and some Mediterranean breads.