The class a variety fits into is determined by its hardness, the color of its kernels and by its planting time. Each class of wheat has its own relatively uniform characteristics related to milling, baking or other food use. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. There are no subclasses of this class.
HRS comprises just over twenty percent of U.S. wheat exports.
It is used for noodles, yeast breads and flat breads and is grown in California, Idaho, Kansas and Montana. There are no subclasses. Currently, HW is used primarily in domestic markets with limited quantities being exported. It is anticipated that exports of this class will increase. SW represents just over twenty percent of total U.S. exports, primarily to Asia and the Middle East.