Soft Red Winter Wheat Varieties
These common wheat (Triticum aestivum) cultivars are classified in markets as a Soft Red Winter (SRW) wheat, traditionally planted in the fall to overwinter in the ground.
The flour from a Soft Red Winter wheat is used in the creation of a wide array of culinary treats from cakes, cookies and crackers, as well as blending with other flours for breads such as baguettes.
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