There is a certain period of time that elapses till the new crop reaches the consumer. The commercial bakers are concerned mainly with the gluten content of the flour. The high gluten is used for chewy products, such as bread, challah, and pizza. Low gluten is used for crumbly products, such as cookies, matzah, and pretzels. The medium gluten is actually a mix of winter and spring wheat.
Durum wheat is used for pasta products.
The commercial white cake, cookie, cracker and matzah flour is always yoshon, as long as they do not contain oats or malt. The harvest starts in South Dakota in mid August and works its way northward. Bakeries and the housewife use different types of flour. The housewife uses a more general all-purpose flour for almost all of her baking, while a commercial baker will use different types of flour for the many different items that are baked. Many times the baker or the supplier of flour will mix different types of flour in order to get a specific result in the end product.