Wide range of protein content, good milling and baking characteristics. Majority of crop is grown in Montana, North Dakota, South Dakota and Minnesota. Exported largely to Central America, Japan, the Philippines and Russia. High yielding, but relatively low protein. Used for flat breads, cakes, pastries, and crackers.
Largest customers are China, Egypt and Morocco.
The hardest of all U.S. wheat and consistently the class with the lowest export volume, accounting for less than 5 percent of all U.S. wheat exports. Grown in the same northern states as Hard Red Spring, although 70 to 80 percent of the U.S. annual production comes from North Dakota. Used to make semolina flour for pasta production. The largest importer is Algeria. The newest class of wheat to be grown in the United States.