Soft Red Winter Wheat Cultivars

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.

Flour milled from a Soft Red Winter wheat is versatile, used in the creation of a wide array of culinary treats from cakes, cookies and crackers. It's often blended with other flours for breads such as baguettes.