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.
Subclasses are soft white, white club and western white.
SRW is used for cakes, pastries, flat breads, crackers and snack foods. This fall-seeded wheat comprises about fourteen percent of U.S. wheat exports. There are no subclasses of this class. Durum, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni and other pasta products. Durum comprises nearly five percent of total U.S. wheat exports.