Where Did It Come From?

Hard White wheat has been grown around the world for many years, and is actually the preferred class among international buyers today.  As immigrants came to the United States some would bring seed from their native countries.  A hard white wheat called White Flint was reported to have been introduced from Spain in 1814 and was widely grown in the eastern U.S. from 1830 to 1850.   Red wheat varieties were better adapted to many growing areas in the U.S and became the dominant varieties.  White wheat will sprout in the head more readily than red wheat under wet conditions reducing its quality and value.  Mixing of hard and soft white varieties and confusion about grading hard and soft varieties also provided an obstacle for the production of hard white wheat.  

Hard white wheat was grown in California, Arizona and the Pacific Northwest during the 1920's and again in the 1960's and 1970's. There has been renewed interest in hard white wheat in recent years and today private and public breeding programs are working towards developing improved strains where it can take at least 10 years or more to develop and test a new variety. "Klasic" and "Golden 86" are two popular spring varieties grown since about 1980.  There is now a drive in the United States to produce enough white wheat to tap into the large international market.  Included in this drive is a USDA production and certified seed incentive program.

How Does It Differ From Hard Red Wheat?

Hard white wheat is differentiated from hard red wheat mainly by the whiter color of the bran (outer layer of the kernel). It has virtually the same nutrient and fiber content as red wheat, but tends to have better baking qualities and does have a sweeter, milder flavor than hard red wheat.  Wheat is categorized by hardness of the kernel (hard or soft) planting time (spring or winter) and color (red or white). Traditionally, grain has been inspected and classified only using visual characteristics.  White wheat is difficult to always classify by this traditional method because weather conditions may make hard white wheat look like soft white, red or mixed wheat. The Federal Grain Inspection Service (FGIS) modified the classification standards in 1990 and again in 2001 to include more than visual inspection to classify hard wheat varieties; there is a 10 minute chemical test that works well. It is very important for red wheat and white wheat to be kept separated from planting to final use because mixing changes the milling and baking characteristics.

How is Hard White Wheat Grown?

Cultural practices are very similar to those of hard red wheat varieties.  Both can be planted either in the fall and grown through the winter (winter varieties), or are planted in the spring (spring varieties).  Wheat is generally planted in the soil in rows 6" to 12" wide.   Some seed must be treated to protect the seed from soil disease; other seed is bred to resist some diseases.  Winter wheat will sprout, emerge and tiller (branch out from the main plant) in the cool fall weather, then prepare for the cold winter months which are necessary for it to produce seed.  Spring wheat, planted in the spring will quickly sprout, emerge, tiller and continue growing without cold weather.  Wheat may be fertilized before planting, at planting, later in the growing season, or it may not be fertilized at all.  In many cases a weed herbicide is used in the early growing stages, and if necessary pesticides or fungicides may be used at any stage of growth to control economically damaging infestations.   Growing wheat resembles established thick bladed grass.

During the later growth stages, wheat produces a long slender head on top of the plant that will produce the actual wheat kernel or berry.  Once this head forms and kernels are present and filled, the plant must dry down (most of the moisture leaves the plant) before harvest is possible.  Moisture content in the kernel must be 13% or less before wheat can be harvested.  Wheat is harvested from early summer through the early fall, depending on the area.  Large combines are used to cut the wheat plant and separate the straw and chaff from the kernel.  Bulk wheat is transferred from the combine to trucks that haul it from the fields to storage bins.  From these bins, wheat is shipped via truck, rail, or barge to the processors who mill the wheat for flour, etc.

What Are The Benefits Of Using This Wheat?

There are many health benefits from using hard red or white wheat when milled as a whole wheat product.   Whole wheat is a good source of dietary fiber, which may help reduce the risk of heart disease, certain cancers, and many digestive system problems.  Whole wheat products are low in fat, have no cholesterol, and have many natural essential vitamins and minerals.  Many studies indicate that 2-3 extra servings of whole grain foods each day can influence the wellness level of most Americans.  For more detailed information see our "Wheat Nutrition" page on this site.

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Last modified: March 07, 2007