Crop Quality & End Uses
For the miller, the reward for incorporating HRS into the grist includes a higher-than-average flour yield from its harder, more compact endosperm. This creates excellent granulation through the break system, providing an abundance of stock to the purifiers producing the maximum amount of low ash, bright color flour.
For the baker, HRS delivers strong dough characteristics used alone or as part of a blend to improve the overall performance of the desired dough. In markets where consumers are demanding a “clean label,” HRS flour blended with HRW or other wheat flour can create better water absorption and loaf volume while reducing or eliminating the use of chemical improvers. And many pasta makers around the world know that when traditional durum wheat semolina is not needed, HRS wheat flour or semolina is a very acceptable alternative.
Where is U.S. Hard Red Spring grown?
Hard Red Spring (HRS)
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U.S. Hard Red Spring Sample Collection and Analysis
Official grade and non-grade factors were determined on 60% of samples. Functionality tests were conducted on 6 composite samples categorized by export region and protein ranges of <13.5%, 13.5 to 14.5% and >14.5%. Production-weighted results are presented as Composite, Eastern and Western Regional averages based on composite samples.
- Samples were collected in 7 states at harvest by USDA National Agricultural Statistics Service (NASS), Wheat Marketing Center and state wheat commissions.
- Official grades were determined by Northern Plains Grain Inspection.
- Milling and wheat and flour quality testing and analysis were conducted by the North Dakota State University HRS Wheat Quality Lab Department of Plant Sciences.
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