There are specialty vinegars such as malt vinegar, terragon vinegar and salad vinegar which are made with a high concentration of chodosh malt. The new spring crop of oats is harvested in mid July, the new spring crop of wheat is harvested in early August, and the new spring crop of barley is harvested in the end of August. 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.